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Lemon Cheesecake Overnight Oats

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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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 10 minutes
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
  • 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!