Blueberry Cheesecake Overnight Oats
With sweet, syrupy blueberries, creamy oats, and crumbly biscuits, these blueberry cheesecake overnight oats taste like dessert, but pack a nutritional punch.
Ingredients
For the Overnight Oats
- 50 milliliters Greek yoghurt
- 50 grams cream cheese
- 1 teaspoon chia seeds
- 1 tablespoon pure honey
- ¼ teaspoon vanilla extract
- lemon zest to taste
- 200 milliliters full fat milk
- 100 grams rolled oats
- 120 grams blueberries fresh or frozen
For the Toppings
- 1 digestive biscuit see notes for U.S. alternatives
Instructions
- Add 50 milliliters Greek yoghurt, 50 grams cream cheese, 1 teaspoon chia seeds, 1 tablespoon pure honey, ¼ teaspoon vanilla extract, and lemon zest (to taste) to a medium mixing bowl.
- Whisk the ingredients until well combined.
- Slowly add 200 milliliters full fat milk, whisking as you go.
- Add 100 grams rolled oats to the bowl. Stir in.
- Heat 120 grams blueberries in a small saucepan over low-medium heat. Cook for 10 minutes, or until the blueberries are syrupy. Let the mixture cool.
- In small jars, layer the oats and blueberry mixture. Cover and refrigerate for at least 4 hours, or overnight.
- The next morning, top your jars with 1 digestive biscuit, crushed.
Notes
*Instead of Digestive biscuits, you can use: Graham crackers, Shortbread biscuits, Oreos, Lotus Biscoff cookies, or any other crumbly cookie/biscuit you like.
Equipment
Nutrition
Calories: 465kcalCarbohydrates: 65gProtein: 15gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 39mgSodium: 168mgPotassium: 441mgFiber: 7gSugar: 24gVitamin A: 550IUVitamin C: 6mgCalcium: 228mgIron: 3mg
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