Lemon Cheesecake Overnight Oats

Creamy, tangy Lemon Cheesecake Overnight Oats that taste like dessert! Easy to prep, full of flavor, and perfect for a refreshing, make-ahead breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings serves

Calories 290kcal

Equipment

Blender

Ingredients

2 cups old-fashioned rolled oats approx. 170g
1 cup plain yogurt approx. 230g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
½ cup milk approx. 120ml; I use unsweetened almond milk, but any milk works.
3½ tablespoons lemon juice freshly squeezed
1 tablespoon chia seeds
1 teaspoon vanilla extract
1½ tablespoon maple syrup or to taste
½ cup soy yogurt or any plant-based yogurt; for topping; approx. 113g
½ tablespoons unsweetened shredded coconut optional

For Toppings

½ cup plain yogurt about 115 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.

Instructions

In a high-speed blender, combine the rolled oats, plain yogurt, milk, lemon juice, chia seeds, vanilla extract, and maple syrup. Blend on high for about 1 minute, or until smooth and thick like a batter.
Divide the mixture into two jars or containers. Seal and refrigerate for at least 1 hour, or overnight, to thicken and chill.
Before serving, top each portion with a spoonful of soy yogurt and a sprinkle of unsweetened shredded coconut (if using).

Notes

Store in the fridge for up to 4 days. Do not freeze.

Nutrition