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Lemon Cheesecake Overnight Oats

A delightful and creamy breakfast option that combines the flavors of lemon cheesecake with hearty oats, perfect for make-ahead mornings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 1 cup milk (or a dairy-free alternative)
  • 1/2 cup Greek yogurt (or dairy-free alternative)
  • 1/4 cup lemon juice
  • 1 zest lemon Zest of 1 lemon
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • to taste Graham cracker crumbs (for topping)

Method
 

Preparation
  1. In a mixing bowl, combine the rolled oats, milk, Greek yogurt, lemon juice, lemon zest, honey, vanilla extract, and a pinch of salt. Mix until everything is well incorporated.
  2. Transfer the mixture into a jar or airtight container. Cover it and place it in the refrigerator. Let it sit overnight (or at least 4 hours) to allow the oats to absorb the liquid and soften.
  3. In the morning, give your oats a good stir. If you prefer a thinner consistency, add a splash of milk to loosen it up. Top it off with graham cracker crumbs and any other toppings you like before digging in.

Notes

For vegan options, use almond milk and coconut yogurt. Letting it sit for at least 4 hours is crucial for the best texture. Store in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds if desired.