Lemon Cheesecake Overnight Oats
A refreshing and nutritious breakfast option that combines the flavors of lemon and cheesecake in a convenient overnight oats recipe.
Equipment
- Jar or bowl
- Mixing Bowl
- Microwave-Safe Bowl
Ingredients
- 1/2 cup certified gluten-free oats
- 1/2 cup unsweetened almond milk
- 1 tsp chia seeds
- 1/2 scoop vanilla protein powder
- 2 tsp lemon juice
- 1/8 tsp lemon zest
- 1 Tbsp maple syrup
- 1/3 cup plain Greek yogurt
- 2 Tbsp white chocolate chips
- 1.5 Tbsp cream cheese
Instructions
- In a bowl or jar, combine oats, almond milk, chia seeds, vanilla protein powder, lemon juice, lemon zest, and maple syrup. Stir well until there are no dry clumps.
- Cover and refrigerate for at least one hour, preferably overnight, to allow oats to absorb the liquid.
- In a microwave-safe bowl, melt white chocolate chips in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly, then mix with cream cheese and Greek yogurt until smooth.
- Pour the creamy mixture over the chilled oats, creating a delicious layer.
- Chill again for at least one hour before serving, ideally overnight.
- Top with graham wafers, shredded coconut, and fresh lemon wedges before serving for added crunch and visual appeal.
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Notes
Store in the refrigerator for up to three days. Add crunchy toppings just before serving for the best texture.