Description
A creamy, no-cook breakfast that tastes like dessert! These strawberry cheesecake overnight oats combine rolled oats, Greek yogurt, fresh strawberries, and a hint of vanilla for a protein-packed morning treat.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup Greek yogurt
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- For the strawberry layer:
- 1/2 cup fresh strawberries, diced
- 1 tsp lemon juice
- 1 tsp sugar (optional)
- For the topping:
- 2 tbsp cream cheese, softened
- 1 tbsp Greek yogurt
- 1 tsp honey
- Extra strawberries for garnish
Instructions
1. Prepare the Crust:
- 1. In a mason jar or airtight container, combine all oat ingredients (oats, milk, yogurt, chia seeds, vanilla, and honey). Stir well.
- 2. In a small bowl, mix diced strawberries with lemon juice and sugar (if using). Let sit for 5 minutes to release juices.
- 3. Layer the strawberry mixture over the oat mixture in the jar.
- 4. In another small bowl, whisk together cream cheese, yogurt, and honey until smooth.
- 5. Dollop the cream cheese mixture on top of the strawberries.
- 6. Cover and refrigerate overnight (or at least 4 hours).
- 7. Before serving, top with fresh strawberry slices and an extra drizzle of honey if desired.
Notes
For best texture, use full-fat Greek yogurt and cream cheese. The oats will keep for up to 3 days in the refrigerator. If you prefer a sweeter version, increase honey to 2 tbsp total.