Lemon Cheesecake Overnight Oats
A creamy and zesty breakfast that captures the essence of cheesecake in the form of overnight oats.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup milk (or any non-dairy substitute like almond milk) Use any preferred milk or non-dairy alternative.
- ½ cup Greek yogurt Can substitute with dairy-free yogurt.
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- Zest of 1 lemon Enhances the lemon flavor.
- 2 tablespoons honey or maple syrup Adjust sweetener to preference.
- 1 teaspoon vanilla extract
- A pinch of salt Balances flavors.
Optional Toppings
- as desired fresh berries Such as blueberries, strawberries, or raspberries.
- as desired granola Adds a nice crunch.
- as desired crushed graham crackers For added texture and flavor.
Instructions
Preparation
- In a medium bowl, combine the rolled oats, milk, Greek yogurt, lemon juice, lemon zest, honey (or maple syrup), vanilla extract, and a pinch of salt.
- Stir everything well until the mixture becomes smooth.
- Divide the mixture evenly into two jars or containers.
- Cover each jar securely with a lid and place them in the refrigerator.
- Let the oats soak overnight or for at least 4 hours.
Serving
- The next morning, give the oats a good stir and taste. Add more sweetener or lemon juice if desired.
- Top with your favorite toppings like fresh berries, granola, or crushed graham crackers before serving.
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Notes
Store in an airtight container for freshness. Can be kept for 4-5 days in the fridge. Consider freezing for longer storage.