Lemon Cheesecake Overnight Oats for a Bright Morning Boost

Lemon Cheesecake Overnight Oats offer a refreshing and protein-packed breakfast option that's gluten-free and easy to prepare.

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Prep Time 10

Chilling Time 1

Total Time 1 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats Base

1 cup gluten-free oats
1 cup unsweetened almond milk can substitute with your favorite milk
2 tablespoons chia seeds for thickness and nutritional boost
1 scoop vanilla protein powder choose your favorite brand
3 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest finely grated
2 tablespoons maple syrup adjust based on sweetness preference

For the Cheesecake Topping

1/2 cup plain Greek yogurt
1/4 cup white chocolate chips can substitute with dark chocolate chips
4 ounces cream cheese low-fat options can be used

Equipment

Medium jar or bowl
microwave-safe bowl

Method

Step-by-Step Instructions

Combine all the oats base ingredients in a medium jar or bowl. Stir until evenly mixed.
Cover and refrigerate for at least 1 hour, preferably overnight.
In a microwave-safe bowl, combine white chocolate chips and cream cheese. Microwave in 20-second intervals until smooth.
Mix in the plain Greek yogurt until the ganache is creamy.
Pour the cheesecake topping over the chilled oat mixture and return to the refrigerator for an additional 30 minutes.
Serve cold, optionally garnish with crushed graham crackers, shredded coconut, and lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 29gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

These oats can be made ahead and stored for up to 3 days in the fridge. Feel free to customize with your preferred toppings.

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