Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Cheesecake Overnight Oats served in a decorative glass jar, topped with fresh blueberries and graham cracker crumbs for a healthy high-protein breakfast.

Blueberry Cheesecake Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, make-ahead breakfast that tastes like dessert but fuels you for hours. These Blueberry Cheesecake Overnight Oats combine rolled oats, Greek yogurt, and chia seeds with fresh blueberries and a hint of vanilla, offering a convenient, nourishing start to busy mornings.

  • Total Time: 8 hours 10 minutes (includes overnight refrigeration)
  • Yield: 1 serving (1 jar) 1x

Ingredients

Scale

1/2 cup rolled oats (old fashioned)

1/2 cup milk (dairy or unsweetened almond/oat milk)

1/4 cup plain Greek yogurt (nonfat or 2%)

1 tablespoon chia seeds

1–2 tablespoons maple syrup (or honey), to taste

1/2 teaspoon vanilla extract

1/2 cup fresh or frozen blueberries (divided)

Optional toppings: graham cracker crumbs, extra blueberries, a dollop of Greek yogurt, lemon zest

Instructions

1. 1. In a medium jar (16 oz Mason jar) or sealable container, combine rolled oats and chia seeds. Stir to mix.

2. 2. Add milk, Greek yogurt, maple syrup, and vanilla extract. If using fresh blueberries, add about half of them now; if using frozen, add all at this stage.

3. 3. Stir thoroughly until all ingredients are well combined, ensuring no dry patches remain. Scrape down sides of jar.

4. 4. If you reserved some fresh blueberries, gently fold them in or sprinkle on top.

5. 5. Seal the jar with its lid and refrigerate for at least 4–6 hours, preferably overnight (8+ hours).

6. 6. In the morning, stir the oats. If too thick, add a splash of milk to reach desired consistency. Add desired toppings (e.g., graham cracker crumbs, extra blueberries, a dollop of yogurt) and serve cold.

Notes

Use old fashioned rolled oats for best texture; quick oats get mushy and steel-cut oats won’t soften enough. For a dairy-free/vegan version, use plant-based milk and dairy-free Greek yogurt. Store in an airtight container in the refrigerator for up to 3–4 days. For a warm breakfast, microwave on medium for 30–60 seconds or heat gently on the stovetop, adding extra milk if needed. Toppings like graham cracker crumbs should be added just before serving to stay crunchy. Lemon zest enhances the cheesecake flavor.

  • Author: Charlotte Johnson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 jar (about 1 1/4 cups)
  • Calories: 390
  • Sugar: 22 g
  • Sodium: 115 mg
  • Fat: 10 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 10 g
  • Protein: 17 g
  • Cholesterol: 8 mg

Find it online: https://www.simplehealthyplates.com/blueberry-cheesecake-overnight-oats/