Description
Cheesecake for breakfast? Why not! Try these strawberry cheesecake overnight oats for a sweet, tangy and creamy breakfast option you can easily prepare the night before so it’s ready to enjoy in the morning.
Ingredients
- 1 cup rolled oats (100 g)
- 2 tbsp chia seeds (28 g)
- ¼ tsp salt
- ¼ cup softened vegan cream cheese (60 g)
- ½ cup plain plant-based yogurt (120 g)
- 1 cup unsweetened plant-based milk (240 mL)
- 1 tbsp lemon juice (15 ml)
- 3 tbsp maple syrup (60 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ cup strawberry jam (59 ml)
- 1 cup chopped fresh strawberries, plus more for topping (150 g)
- crushed graham crackers, optional topping (approx. 2 tbsp total)
Instructions
- Set the vegan cream cheese out on the counter to soften up for about 30 minutes, alternatively, microwave briefly to soften.
- In a medium bowl add the oats, chia seeds, and salt. Stir to combine.
- In a separate bowl add the softened cream cheese and yogurt. Using a whisk, whisk to fully combine making sure there are no lumps.
- Add the oat milk, lemon juice, maple syrup, and vanilla extract to the bowl with the yogurt and cream cheese. Stir until well incorporated.
- Add the wet ingredients to the oat and chia seed mixture. Stir all of the ingredients well to fully incorporate them, making sure there are no clumps of chia remaining.
- Cover with plastic wrap or use a sealable container and place in the fridge overnight for at least 6 hours.
- The next morning chop your fresh strawberries into small bite sized pieces.
- Remove the overnight oats from the fridge, remove the plastic wrap and fold in the chopped strawberries.
- Using a mason jar or a small bowl for each serving, spoon out ½ tablespoon of strawberry jam, then spoon on some of the overnight oat mixture until your jar is about ½ full. You can sprinkle some crushed-up graham crackers then another ½ tablespoon of jam, and spoon on more overnight oats mixture. Finish by sprinkling on more crushed graham crackers and a few chopped strawberry pieces.
- Serve immediately.
Notes
The recipe makes 4 servings and can be stored for up to up to 4 days in the fridge, either before or after portioning out with the jam and strawberries.
For a large portion, you can make 3 servings instead of 4, in which case each serving will be 409.
The recipe can easily be halved, quartered or doubled as needed.
Nutrition
- Serving Size: 1
- Calories: 307
- Sodium: 267 mg
- Fat: 7 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 9 g