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Lemon Cheesecake Overnight Oats: A Protein-Packed Breakfast Delight

Lemon Cheesecake Overnight Oats
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My grandmother loved lemon cheesecake. Every bite reminded her of sunshine and family picnics. I’ve turned that lovely memory into a healthy breakfast: Lemon Cheesecake Overnight Oats. It’s creamy, zesty, and ready when you wake up. Try it once, and it might just become your new morning favorite!

Ingredients

Scale

  • ½ cup old-fashioned rolled oats

  • ½ cup unsweetened almond milk (or milk of choice)

  • ¼ cup plain Greek yogurt

  • 1 tablespoon cream cheese (softened)

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon lemon zest

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon vanilla extract

  • Pinch of salt

  • Optional: crushed graham crackers or granola for topping

Instructions

  • In a bowl or jar, mix oats, milk, Greek yogurt, cream cheese, maple syrup, lemon zest, lemon juice, vanilla, and salt.

  • Stir well until fully combined and creamy.

  • Cover and refrigerate overnight (or at least 6 hours).

  • In the morning, stir and top with a sprinkle of crushed graham crackers or granola for a cheesecake-like crunch.

Notes

  • Want it extra lemony? Add a bit more zest!

  • Make a few jars ahead for a ready-to-go breakfast all week.

Nutrition

Find it online: https://recipes.swedishinarabic.net/lemon-cheesecake-overnight-oats-a-protein-packed-breakfast-delight/