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Blueberry Cheesecake Overnight Oats

Blueberry Cheesecake Overnight Oats

Enjoy a creamy and nutritious breakfast with these blueberry cheesecake overnight oats, combining rolled oats, chia seeds, and tangy cream cheese for a sweet, dessert-like start to your day.
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Prep Time 10 minutes
Soaking Time 4 hours
Total Time 4 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 5 people
Calories 329 kcal

Equipment

  • 1 mixing bowl
  • 5 jars to store the oats

Ingredients
  

  • 2 cups whole rolled oats
  • 2 tablespoons chia seeds
  • ⅓ cup softened cream cheese
  • ⅓ cup plain Greek yogurt
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups almond milk
  • 2 cups fresh or frozen blueberries

Instructions
 

  • Combine oats, chia seeds, cream cheese, Greek yogurt, maple syrup, vanilla extract, and almond milk in a large mixing bowl. Whisk vigorously until smooth and let thicken for 5 to 10 minutes.
  • If using frozen blueberries, microwave them for about 30 seconds in a microwave-safe bowl and mash with a fork until jam-like.
  • Distribute the oat mixture evenly into 5 jars and layer the blueberries on top, or mix blueberries into the oat mixture if preferred.
  • Seal the jars tightly and refrigerate for at least 4 hours or overnight to allow oats to soak.
  • Once soaked, add toppings if desired and serve cold or warm in the microwave for 30 seconds.

Notes

  • Use any type of yogurt or milk according to preference.
  • Adjust maple syrup for desired sweetness.
  • Store refrigerated in an airtight container for up to 4 days.
  • Freeze for up to 1 month and thaw overnight before serving.
  • Use old-fashioned rolled oats for best texture.