Strawberry Cheesecake Overnight Oats
Rolled oats blended with fresh strawberries, cream cheese, Greek yogurt, and vanilla until the mixture turns a pale pink and tastes like strawberry cheesecake filling. Prep four jars in 15 minutes tonight. Wake up to breakfast already done, 20 grams of protein per jar, and crushed graham crackers on top.
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Servings: 4 servings
INGREDIENTS
- 1 cup diced fresh or frozen strawberries divided
- 2 1/3 cups plant milk any kind
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup greek yogurt plant-based if needed
- 1/4 cup softened cream cheese dairy-free if needed or cashew butter (Note 1)
- 2 cups rolled oats certified gluten-free if needed (Note 2)
- 2 Tablespoons chia seeds
- 1/2 teaspoon kosher salt
- 2-3 scoops vanilla protein powder optional (Note 3)
- Toppings: Crushed graham crackers, crushed Simple Mills Honey Cinnamon Sweet Thins, strawberry jam (Note 4)
INSTRUCTIONS
- Place 1/2 cup of the strawberries, all of the milk, maple syrup, vanilla, greek yogurt, and cream cheese or nut butter in a food processor or high speed blender. Blend until smooth and all of the strawberries are broken down. The mixture should be a light pink color.
- Add the rolled oats to a large bowl with the chia seeds, salt, and optional protein powder and mix well. Pour in the strawberry mixture and mix with a wooden spoon or rubber spatula until well combined. Add the remaining 1/2 cup of chopped strawberries. Stir to distribute the strawberries into the oats. The mixture will be slightly runny. See recipe note 5 for mixing it in individual jars.
- Divide the oats into 4-5 separate jars with a lid, like a mason jar, and store in the fridge for at least 6 hours or overnight. The oats and chia seeds will have absorbed the milk and become thick like pudding when it’s done.
- When you’re ready to serve, top them with crushed crackers, strawberry jam, and/or fresh chopped strawberries.
Recipe Equipment
High speed blender or food processor
Large bowl or individual mason jars
Notes
Cream cheese: Softened cream cheese blends smoothest. Pull it out of the fridge about 15 minutes before blending. Kite Hill dairy-free cream cheese has been tested and works well. Cashew butter can substitute if needed but the cheesecake flavor will be less pronounced.
Oats: Old-fashioned rolled oats only. Quick oats go mushy. Steel-cut oats stay too chewy and need at least 10 hours of soak time.
Protein powder: If adding, you'll need an extra quarter cup of milk. Start with that and add more if the mixture looks too thick.
Consistency fix: Too thick in the morning, stir in a splash of milk. Too thin, stir in an extra tablespoon of oats and give it another hour.
Toppings: Add graham cracker crumbles right before eating so they stay crunchy.
Storage: Keeps in the fridge for up to 5 days in a sealed jar. Do not freeze.
Make it in individual jars: Divide the blended wet mixture evenly between four jars. Add half a cup of oats, half a tablespoon of chia seeds, a pinch of salt, and a few chopped strawberries to each. Stir, seal, and refrigerate.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 43.9g | Protein: 20.3g | Cholesterol: 19.3mg | Sodium: 351.7mg | Fiber: 7.8g | Sugar: 7g | Vitamin A: 111.5IU | Vitamin C: 22.4mg
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