Strawberry Cheesecake Overnight Oats

Cheesecake for breakfast sounds indulgent, yet these overnight oats deliver the idea with almost no effort. Cream cheese and Greek yogurt melt into rolled oats with maple and fresh strawberries, while graham crumbs nod to the classic crust.

Serves 2 · 10 min prep

Estimate for one serving

• 395 cal
• 18g protein
• 52g carbs
• 13g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1 cup old-fashioned rolled oats
• 3/4 cup plain Greek yogurt (2% or whole)
• 3/4 cup milk of choice
• 3 tbsp cream cheese, softened
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 2 tbsp graham cracker crumbs
• 1 tbsp chia seeds
• 1/8 tsp pinch of salt

Instructions

1. 1In a medium bowl beat the softened cream cheese with a fork until completely smooth and free of lumps, about 30 seconds.
2. 2Add the Greek yogurt, milk, maple syrup, vanilla, and salt; whisk until the mixture is silky and uniform.
3. 3Stir in the rolled oats and chia seeds until every oat is coated and no dry pockets remain.
4. 4Gently fold in half of the diced strawberries so they are distributed throughout the mixture.
5. 5Divide the oat mixture evenly between two 12-ounce jars or airtight containers, packing it down lightly with the back of a spoon.
6. 6Top each jar with the remaining strawberries and sprinkle graham cracker crumbs over each.
7. 7Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the flavors meld into a cheesecake-like texture.
8. 8In the morning give the oats a quick stir; if they seem too thick, loosen with an extra splash of milk.
9. 9Taste and add an extra drizzle of maple syrup if you prefer more sweetness.
10. 10Eat cold straight from the jar or transfer to a bowl; the graham crumbs stay pleasantly crunchy on top.