Blueberry Cheesecake Overnight Oats
Cheesecake for breakfast? Absolutely! These blueberry cheesecake overnight oats have a cheesecake flavored oat mixture with a delicious 2-minute blueberry sauce swirled into the oatmeal for the most amazing breakfast ready when you wake up. Easy to vary, less than 10 minutes to prep--this will be a new favorite overnight oatmeal flavor for the family!
Servings: 1
Ingredients
2-minute blueberry sauce
- ½ cup blueberries fresh or frozen, we love frozen wild blueberries
- 1 tsp maple syrup or preferred sweetener
- 1 tsp lemon juice
- ½ tsp cornstarch
cheesecake oats
- ½ cup rolled oats
- ½ cup milk of choice
- 2 Tbsp spreadable or whipped cream cheese softened
- ½ tsp vanilla extract
- ½ tsp lemon juice
- 1-2 tsp maple syrup adjust sweetness to taste
- pinch of salt
- 1-2 Tbsp optional: crushed graham crackers
Instructions
- Prep the blueberry sauce: In a small, microwave-safe dish, add the blueberry sauce ingredients and stir well. Microwave in 30 second increments (for roughly 1½-2 minutes, but this will vary), stirring after each time until the blueberries start burst.
- Mash some of the berries to release juices and stir. Microwave for another 15-20 seconds and stir--the mixture should be thickened. If it's not, you can heat another 15 seconds or so. Frozen berries will take a bit longer than fresh.
- Prepare the oats: Add all of the overnight oats ingredients together and stir well to combine. Spoon the blueberry sauce over top of the oats or stir them in to combine, chef's choice! (If you let the oats chill for about an hour before spooning the blueberry sauce over, it sits on top of the oatmeal much better after it has thickened a bit.)
- Seal the jar or bowl and chill for at least 4 hours, but preferred overnight. Enjoy cold or warm them up in the morning. We love to garnish with a bit of lemon zest and crushed graham crackers.
Notes
You can eat these blueberry cheesecake overnight oats hot or cold. This is typically the biggest question I get about overnight oats recipes! Warm them up in the morning and toss some extra milk in if they seem a bit too thick after warming. I typically microwave them for about 45 seconds to one minute or so.
When testing these oats, I went back and forth on whether to keep the blueberry sauce separate or have it stirred in. In order to spoon it on top and have it served like a sauce over cheesecake, you need to chill the oats for about an hour to get it to rest on top. That seemed like more work than it needed to be, but I still wanted to give the option!
Storage: These overnight oats will store well in a sealed airtight container for about 4-5 days. They will have the best texture if eaten within the first 2-3 days. The mixture will turn a bit more purple and become slightly thicker each day as more liquid is absorbed.
Nutrition
Calories: 368kcal | Carbohydrates: 57g | Protein: 12g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 142mg | Potassium: 467mg | Fiber: 6g | Sugar: 24g | Vitamin A: 628IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 2mg