Lemon Cheesecake Overnight Oats
Wake up to creamy Lemon Cheesecake Overnight Oats! Tangy lemon, luscious cream cheese, and hearty oats blend in this no-fuss, make-ahead breakfast. Perfect for busy mornings or meal prep.
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Servings: 2
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup or 2 chopped Medjool dates
- 1 teaspoon vanilla extract
- 2 small pinches fine sea salt
- 1½ cups plant milk avoid soy milk
- Zest of 1 medium lemon
- 2 tablespoons fresh lemon juice
- 1-2 vegan graham crackers or digestive biscuits crumbled
Instructions
- Divide the oats between two small jars or containers with lids (10oz/295ml size works well)
- To each jar, add 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla, and a small pinch of salt
- Add ¾ cup plant milk to each jar
- Divide the lemon zest and juice between the two jars
- Stir each jar thoroughly until all ingredients are well combined
- Seal the jars tightly and refrigerate overnight or for at least 6 hours
- When ready to serve, crumble the graham crackers or digestive biscuits over the top
- Add any optional toppings as desired
- Enjoy directly from the jar or transfer to a bowl
Notes
- For best texture, use rolled oats or old-fashioned oats rather than quick oats or steel-cut oats
- Fresh lemon is strongly recommended over bottled juice for better flavor
- For a gluten-free version, use certified gluten-free oats and cookies, or substitute crumbled pecans
- The chia seeds help create a thick, pudding-like consistency and add healthy fats and protein
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!