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Lemon Cheesecake Overnight Oats Recipe

★★★★★

5 from 59 reviews
  • Author: Thomas
  • Total Time: 8 hours 12 minutes (including refrigeration time)
  • Yield: 1 serving 1x
  • Diet: Gluten Free

Description

This Lemon Cheesecake Overnight Oats recipe combines gluten-free oats with creamy Greek yogurt, zesty lemon flavors, and a hint of sweet white chocolate for a refreshing and nutritious breakfast. Easy to prepare the night before, it offers a perfect balance of protein, fiber, and vibrant citrus notes, topped with crunchy graham wafers and coconut for added texture.

Ingredients

Scale

Overnight Oats Base

  • 1/2 cup certified gluten free oats
  • 1/2 cup unsweetened almond milk
  • 1 tsp chia seeds
  • 1/2 scoop vanilla protein powder
  • 2 tsp lemon juice
  • 1/8 tsp lemon zest
  • 1 tbsp maple syrup

Cheesecake Mixture

  • 1/3 cup plain Greek yogurt
  • 2 tbsp white chocolate chips
  • 1.5 tbsp cream cheese

Toppings

  • small pieces of graham wafers
  • coconut shreds
  • lemon wedges

Instructions

  1. Prepare the oats base: In a bowl or jar, combine the certified gluten free oats, unsweetened almond milk, chia seeds, vanilla protein powder, lemon juice, lemon zest, and maple syrup. Stir well to mix all ingredients evenly. Cover and refrigerate for at least 1 hour to allow the oats and chia seeds to absorb the liquid and soften.
  2. Melt and mix white chocolate: Place the white chocolate chips in a small microwave-safe bowl and heat in 30-second intervals, stirring each time until fully melted. Remove from microwave and allow to slightly cool.
  3. Combine cheesecake mixture: Add room temperature cream cheese and plain Greek yogurt to the melted white chocolate. Use a whisk to blend the mixture thoroughly, ensuring there are no lumps and the texture is smooth and creamy.
  4. Assemble overnight oats: Take the oats mixture out of the refrigerator and pour the white chocolate cheesecake mixture evenly over the top. Cover again and refrigerate overnight (or at least 6 hours) to allow flavors to meld and the cheesecake topping to set.
  5. Add toppings and serve: In the morning, remove the oats from the fridge. Top with small pieces of graham wafers, coconut shreds, and lemon wedges for fresh citrus bursts and added crunch. Enjoy immediately or take it on-the-go for a quick, wholesome breakfast.

Notes

  • Use certified gluten free oats to keep the recipe gluten free.
  • Room temperature cream cheese ensures smoother mixing with the white chocolate and yogurt.
  • Adjust sweetness by adding more or less maple syrup based on preference.
  • Allowing oats to soak for at least 1 hour softens them, but overnight soaking yields the best texture.
  • Optional toppings like graham wafers and coconut shreds add texture contrast and complement the lemon cheesecake flavor.
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes (for melting white chocolate)
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American

Keywords: overnight oats, lemon cheesecake oats, gluten free breakfast, healthy oats recipe, protein oats, no-cook breakfast, lemon yogurt oats

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Find it online: https://mealmagicplace.com/lemon-cheesecake-overnight-oats-recipe/