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–+ servings

Lemon Cheesecake Overnight Oats

A bright, tangy make-ahead breakfast that tastes like lemon cheesecake. Perfect for busy mornings, picnics, or light brunches.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Old-fashioned rolled oats are best for texture.
  • 1 cup Greek yogurt Full-fat for richness, or low-fat if preferred.
  • 1 cup milk Dairy or any non-dairy milk like almond, oat, or soy.
  • 2 tablespoons honey Maple syrup or agave for vegan.
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon
  • 1 juice of 1 lemon
Toppings (optional)
  • Fresh fruit for topping (berries, sliced peaches, or kiwi)
  • Crushed graham crackers for garnish

Method
 

Preparation
  1. In a medium bowl, combine the rolled oats, Greek yogurt, and milk. Stir until smooth.
  2. Add the honey, lemon zest, lemon juice, and vanilla extract. Mix until everything is evenly distributed.
  3. Taste and adjust sweetness or lemon to your preference. More zest gives aroma; more juice gives tang.
  4. Divide the mixture into jars or airtight containers. Fill each container and leave a little headroom for toppings.
  5. Seal the jars and refrigerate them overnight or at least 6 to 8 hours so the oats soften.
  6. In the morning, open the jars and stir the oats to recombine any separated liquid.
  7. Top with fresh fruit and sprinkle crushed graham crackers for crunch just before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 53gProtein: 14gFat: 7gSaturated Fat: 3gSodium: 70mgFiber: 6gSugar: 12g

Notes

Store in airtight jars or containers and keep refrigerated for up to 3 to 4 days. Freezing is possible for up to one month. Add crunchy toppings right before eating so they stay crisp.

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