Lemon Cheesecake Overnight Oats for a Bright Morning Boost

Delicious Lemon Cheesecake Overnight Oats are a protein-packed, gluten-free breakfast option.

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Prep Time 15

Chill Time 1

Total Time 1 15

Servings: 2 jars

Course: Breakfast

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

0.5 cup Certified Gluten Free Oats Can substitute with rolled or old-fashioned oats.
0.5 cup Unsweetened Almond Milk Any milk alternative or regular milk works.
1 tsp Chia Seeds Optional but enhances texture.

For the Flavor

0.5 scoop Vanilla Protein Powder Use any protein powder you prefer.
2 tsp Lemon Juice Fresh lemon juice is best.
0.125 tsp Lemon Zest Fresh zest works best.
1 tbsp Maple Syrup Use honey or agave as alternatives.

For the Creaminess

0.33 cup Plain Greek Yogurt Opt for dairy-free yogurt if needed.
2 tbsp White Chocolate Chips Dark chocolate is a healthier option.
1.5 tbsp Cream Cheese Substitute with vegan cream cheese for dairy-free.

Equipment

Bowl or Jar
Microwave

Method

Step-by-Step Instructions

In a sturdy bowl or jar, combine oats, almond milk, chia seeds, protein powder, lemon juice, lemon zest, and maple syrup. Stir until creamy.
Cover and refrigerate for at least 1 hour, preferably overnight.
Melt white chocolate chips in a microwave-safe bowl, stirring until smooth.
Whisk melted chocolate with cream cheese and Greek yogurt until creamy.
Scoop the creamy mixture on top of the oats, spreading evenly.
Cover again and chill for 1 more hour. Garnish as desired before serving.

Nutrition

Serving: 1jarCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 250mgFiber: 8gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Soak oats for at least 5-6 hours for optimal texture. Adjust sweetness of maple syrup to taste.

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