Strawberry cheesecake overnight oats
5 min · 32 g protein · 472 cals / serving
Cheesecake for breakfast, made the night before: creamy vanilla oats with Greek yogurt and a little cream cheese, layered with lightly mashed strawberries and finished with fresh berries and a crumble of graham cracker for that buttery crust crunch.
Ingredients
- 1/3 cup rolled oats, old-fashioned
- 1 tsp chia seeds
- 6 tbsp skim milk
- 3/4 cup + 2 tbsp nonfat Greek yogurt
- 1 tbsp light cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tsp maple syrup, or a few drops of sweetener
- about 1 1/2 cups strawberries, half mashed, half sliced
In the morning
- 1/2 cracker sheet graham crackers, crumbled
Steps
- Beat the cream cheese, vanilla and maple syrup with a spoon until smooth, then stir in the yogurt, milk, oats and chia until there are no lumps of cream cheese left.
- Mash half the strawberries with a fork. Spoon half the oats into a jar, add the mashed strawberries, then the rest of the oats. Cover and refrigerate overnight, or at least 4 hours. Keep the sliced strawberries in a small container.
- In the morning, stir once if you like it marbled, top with the sliced strawberries and scatter over the graham cracker crumbs just before eating so they stay crunchy.
Good to know
Too thick in the morning?
Oats keep drinking overnight. Loosen with a splash of milk and stir.
Make five at once?
Multiply everything, divide into jars, and keep up to 4 days in the fridge. Add the cracker crumbs on the day you eat each one.
Other cheesecake flavours?
Blueberry with lemon zest, or raspberry with a few dark chocolate shavings, work with the same base.
Alternative
Per
- Calories
- 78
- Protein
- (29%)
- 5 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (53%)
- 11 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 57 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 472 kcal goes into the pot and 604 g of ingredients comes out as about 604 g of food: 78 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.