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If you love cheesecake and oatmeal, you’re going to fall head over heels for this Blueberry Cheesecake Overnight Oats recipe. It’s the perfect way to start your day, with a sweet and satisfying breakfast that will keep you going all morning long. Plus, it’s super easy to make – just mix together some oats, blueberries, cream cheese, and yogurt, and pop it in the fridge overnight. Breakfast is served!
- Oats (rolled, steel cut, instant or gluten-free)
- Milk of choice (cow, soy, almond, oat, hemp, coconut or cashew)
- Vanilla Greek yogurt (or plain)
- Brown sugar (or sweetener of choice such as stevia, monk fruit, sucralose, honey, or maple syrup)
- Super seeds blend (or chia, hemp or flaxseeds)
- Blueberries (frozen or fresh)
- Cream cheese, softened
- Brown sugar
- Graham cracker crumbs (optional)
To make Blueberry Cheesecake Overnight Oats, start by combining the softened cream cheese with the sugar, seeds, yogurt and vanilla. Gradually stir in the milk.
Gently fold in the oats and combine well.
Next, add some blueberries to the bottom of individual 8 oz mason jars, or any other container you may wish to use. Spoon the oat mixture evenly over the blueberries.
Cover the oats, and refrigerate at least 4 hours, or overnight. Top with graham cracker crumbs and additional blueberries right before serving. Easy peasy!
This recipe works especially well for meal planning for a busy week. Double the ingredients, prep it, and you have a delicious grab and go breakfast on the run!
Are overnight oats actually healthy? The answer is a resounding yes! Overnight oats are a great source of fiber (1), plant protein, and nutrients. Soaked oats also have a lower glycemic index than cooked oats (2), meaning they won’t cause spikes in blood sugar levels. The blueberries in this recipe are an excellent source of antioxidants (3) and fiber, and the seed mix provides heart healthy omega-3 fatty acids (4).
I like to use old-fashioned rolled oats for my Blueberry Cheesecake Overnight Oats because they are heartier than quick oats and they have a great texture. But you can also use instant oats, or steel-cut oats (but these may take a bit longer to soften).
One common question is whether milk or water should be used in the recipe. Both milk and water will work, but milk will result in a richer and creamier final product. If you are looking for a lighter option, water is a perfectly acceptable substitute.
Overnight oats will last in the fridge for up to 3 days, so they are perfect for meal prep. The fruit may start to break down after a few days, so if you want them to stay fresh and plump, add them right before you eat the oats.
You can either add the toppings before you go to bed, or wait until the next morning. If you add the toppings before, they will have a chance to marinate and become even more flavorful. This works best when using firm fruits such as berries, pineapple or peaches. If you wait until the morning, the toppings will be firmer. This is a good option if you are using crunchy toppings like graham crackers or granola.
Yes! You can definitely use frozen fruit to make to make overnight oats. It will be very tasty, and frozen fruit last longer than fresh and tend to be budget friendly. Frozen fruit is also a great alternative to fresh fruit, nutrition wise.
For best results, soaking time should be between four and twelve hours. This will allow the oats to soften and absorb the liquid, resulting in a creamy, dreamy breakfast. If you are short on time, four hours will still yield tasty results. However, if you have the time, letting the oats soak for twelve hours will result in an even more delectable breakfast.
I like to eat my Blueberry Cheesecake Overnight Oats cold, right out of the fridge. However, if you prefer your oats hot, simply pop them in the microwave for a few seconds before eating. Either way, this is a delicious and easy breakfast that will start your day off on the right foot. Give it a try!
I personally like to use an 8-ounce jar. It’s the perfect size for me because I’m not usually too hungry in the mornings. However, many people prefer an 18 oz jar. It’s big enough to add all of the toppings without overflowing. I’ve linked two of my favorites below.
Additional breakfast recipes
- Pumpkin Pie Oatmeal
- Strawberry Chocolate Protein Oats
- Overnight Chia and Flaxseed Pudding
- Blender Banana Oats Pancakes
- Strawberry and Spinach Smoothie
- Green Goddess Juice
Easy Blueberry Cheesecake Overnight Oats
- 1 cup oats rolled, steel cut, instant or gluten-free
- 1 cup milk cow, soy, almond, oat, etc
- 2 tbs cream cheese, softened
- 2 tbsp vanilla Greek yogurt or plain
- 1 tbs super seed blend or individual seeds (chia, flax, hemp, etc)
- 2 tsp brown sugar or sweetener of choice
- 1 tsp vanilla extract
- ½ cup blueberries fresh or frozen
- graham cracker crumbs optional
- Combine the softened cream cheese with the sugar, seeds, yogurt and vanilla. Gradually stir in the milk.
- Gently fold in the oats and combine well. Next, add some blueberries to the bottom of individual 8 oz mason jars, or any other container you may wish to use.
- Spoon the oat mixture evenly over the blueberries.
- Cover the oats, and refrigerate at least 4 hours, or overnight. Top with graham cracker crumbs, if desired, and additional blueberries right before serving.
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…