Description
A creamy, no-cook breakfast that tastes like dessert! These strawberry cheesecake overnight oats combine rolled oats, Greek yogurt, fresh strawberries, and a hint of vanilla for a protein-packed morning treat.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup plain Greek yogurt
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- For the strawberry layer:
- 1/2 cup chopped fresh strawberries
- 1 tsp lemon juice
- For the cheesecake topping:
- 2 tbsp cream cheese, softened
- 1 tbsp Greek yogurt
- 1 tsp honey
- Optional garnishes:
- Additional strawberry slices
- Graham cracker crumbs
Instructions
1. Prepare the Crust:
- 1. In a mason jar or airtight container, combine all oat ingredients (oats, milk, yogurt, chia seeds, honey, and vanilla). Stir well.
- 2. In a small bowl, mash chopped strawberries with lemon juice until slightly broken down but still chunky.
- 3. Layer strawberry mixture over the oat mixture in the jar.
- 4. In another small bowl, whisk together cream cheese, Greek yogurt, and honey until smooth.
- 5. Spoon cheesecake mixture over the strawberry layer.
- 6. Seal container and refrigerate for at least 4 hours (preferably overnight).
- 7. Before serving, top with fresh strawberry slices and graham cracker crumbs if desired.
Notes
For best texture, use rolled oats rather than quick oats. The oats will keep for up to 3 days in the refrigerator. For a dairy-free version, use vegan cream cheese and plant-based yogurt.