Blueberry Cheesecake Overnight Oats
- Updated on Oct 24, 2018
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Who doesn’t like cheesecake? Nobody. And who doesn’t agree blueberry cheesecakes are the best of cheesecakes? Nobody.
And if you’re reading this, the idea of a healthy blueberry cheesecake recipe for breakfast has probably caught your fancy (or any number of other tasty blueberry dishes).
That’s how these overnight oats came about – us wanting a healthy breakfast that tastes like a naughty treat. And I have to say it worked very well.
There’s a lot to be said for oats for breakfast – they’re great!
You can also eat oats as part of your high protein diet; we have a delicious high protein overnight oats recipe you should try!
Try out this delish combo of blueberries, lemon, yogurt and maple syrup. You won’t be disappointed!
Ingredients
- ½ cup rolled oats
- 1 tsp flax seeds
- ½ cup milk of choice (we like soy milk for higher protein)
- 4 tbsp blueberries, fresh
- 1 tsp maple syrup
- 1 tsp lemon zest
- 2 tsp lemon juice
- 5 tbsp low fat Greek yogurt (2%)
Instructions
- Throw everything in a jar, screw the lid on top, shake, and off it goes into the fridge.
- The next morning add a dash of milk, a sweetener (if you want) and enjoy.
NOTES
- Any berries you like can be eaten with the this Overnight Oats. I definitely recommend whatever your fave is, or whatever is in season near you!
- If you fancy warm breakfast, this can easily be made into porridge. Just add the Greek yogurt when serving.
Nutrition
Comments
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8 comments
How is this vegan and dairy-free with the yogurt?
You’re absolutely right, Neil! It’s fixed. Thanks for bringing this to my attention.
You can use chickpea yogurt.
uh!! Never tried it nor knew it existed. Will look it up now 🙂
Yum, breakfast tomorrow. Is it possible to use steel cut oats? I use these o/night when I slow cook breakfast.
Hi Sandie, I’ve never used steel cut oats, but researched this question a couple of times and apparently it is possible. Would love to hear how it goes if you try.
Really enjoyed this recipe. Thank you
niceee, glad to hear that, Scott!