Berry Cheesecake Overnight Oats
Cheesecake for breakfast? Yes, please! Especially when it's this healthy. You're going to love these high-protein overnight oats!Oat layer adapted from The Kitchn. Cheesecake layer adapted from Real Life Nutritionist.
Equipment
- Food Processor or high-speed blender
- Measuring Cups & Spoons
- Mason Jars optional, for portioning
Ingredients
Lemony Cheesecake Oat Layer
- 2 C Rolled Oats toasted
- 2 C Unsweetened Almond Milk or milk of choice
- 1 C Plain Greek Yogurt preferably full-fat; or vegan alternative
- 3-4 tablespoon Monkfruit Sweetener or sweetener of choice (e.g. maple syrup, honey, coconut sugar, brown sugar); add more or less to taste
- 1 teaspoon Vanilla Extract or 50/50 vanilla + almond; vanilla paste or powder also work
- ½ teaspoon Kosher Salt
- 1 teaspoon Lemon Zest from 1 small lemon; you'll use the juice in the next step
High-Protein Cheesecake Layer
- 1 C Cottage Cheese preferably full-fat; swap in vegan alternative if needed
- ½ C Plain Greek Yogurt preferably full-fat; or vegan alternative
- 1 teaspoon Vanilla Extract or 50/50 vanilla + almond; vanilla paste or powder also work
- 1 oz Lemon Juice from 1 small lemon
- 3-4 tablespoon Monkfruit Sweetener or sweetener of choice (e.g. maple syrup, honey, coconut sugar, brown sugar); add more or less to taste
For Serving
- 1-2 sheets Graham Crackers or graham cereal, crushed
- 1 C Blueberries fresh or frozen, or swap in the berries of your choice
- Cinnamon Sugar optional
Instructions
Make Oat Layer
- Toast 2 C Rolled Oats in a large, dry skillet over medium heat.
- Whisk together 2 C Unsweetened Almond Milk, 1 C Plain Greek Yogurt, 3-4 tablespoon Monkfruit Sweetener (or sweetener of choice), 1 teaspoon Vanilla Extract, ½ teaspoon Kosher Salt, and 1 teaspoon Lemon Zest in a medium mixing bowl until well combined.
- Add the toasted oats to the liquid mixture, stirring to combine.
- Either divvy into containers now, or cover the mixing bowl and refrigerate until the oats are plumped.
Make Cheesecake Layer
- Add 1 C Cottage Cheese, ½ C Plain Greek Yogurt, 1 teaspoon Vanilla Extract, 1 oz Lemon Juice, and 3-4 tablespoon Monkfruit Sweetener to a food processor fitted with the chopping blade.
- Blitz until smooth and creamy, about 45 seconds. Scrape down the sides, taste and adjust with added salt or sweetener as needed, then blitz once more to combine.
- You can refrigerate the cheesecake layer in a separate airtight container, or if your oats are already plumped, spoon the cheesecake evenly over the oats.
Assemble & Serve
- Layer plumped oats, cheesecake mixture, and berries in serving containers. Before serving, sprinkle with some graham crumbles and a sprinkle of cinnamon sugar, if using. Enjoy!
Notes
- For juicier, sweeter berries, briefly macerate them in a few teaspoons of sugar or the sweetener of your choice.
- Don't add the cheesecake layer on top of the oats until they've plumped if you want clearly defined layers.
- Wait to add the graham crackers till the end if you want a bit of crunch!
- Feel free to sweeten the oats and cheesecake to taste. I used Lakanto Monkfruit/Erithritol blend and only needed 3 tablespoons for each layer.
- Vegan/Dairy-Free - Simply use the plant-based yogurt and cottage cheese alternatives of your choice to make this a vegan-friendly breakfast.
- Gluten-Free - Make sure your rolled oats are certified gluten-free and swap in your favorite GF graham crackers.
- Swap Your Berries - Strawberry cheesecake overnight oats or raspberry cheesecake overnight oats are equally delicious! You can also use mixed berries if you prefer.
- Pumpkin Cheesecake Overnight Oats - If you eagerly await pumpkin spice season like I do, this fall-flavored twist is for you. Replace ¼ cup of the Greek yogurt in the oat layer with 100% pure puréed pumpkin and omit the lemon zest in favor of pumpkin pie spice. For the cheesecake layer, add ¼ cup of pumpkin purée and ½ teaspoon of pumpkin pie spice. You’re also welcome to replace up to ½ of the vanilla in both layers with maple extract. Then, instead of topping the whole thing with berries, try using a few tablespoons of chopped toasted pecans and a drizzle of maple syrup. YUM.
Nutrition
Calories: 312kcalCarbohydrates: 64gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 13mgSodium: 672mgPotassium: 353mgFiber: 6gSugar: 9gVitamin A: 97IUVitamin C: 7mgCalcium: 304mgIron: 2mg
Tried this recipe?Let us know how it was!