If I had to pick an overnight oats favourite, these Lemon Blueberry Cheesecake Overnight Oats would be it! They are smooth and creamy with that delicious lemony kick. Made in just 15 minutes, this overnight oats recipe makes 4 serves, keeping you fed for breakfast (or even a healthy dessert) nearly all week long.
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I’ve been on an overnight oats kick at the moment and making lots of yummy recipes. They are just so quick to make and having overnight oats ready in the fridge makes the busy morning rush so much easier. You might also like to try my Banana Chia Overnight Oats, Coffee Overnight Oats or my Peanut Butter Chocolate Overnight Oats.
What’s to Love About Lemon Blueberry Cheesecake Overnight Oats
- allergy friendly – this recipe is dairy-free, vegan and egg-free. Easily make them nut free by swapping cashew butter for tahini, flaked almonds for pepitas and almond milk for soy milk.
- great to meal prep – with just 8 minutes of prep time and 6 minutes of cooking time (1 hour 14 minutes total time including time to set), these oats are quick and easy to put together.
- uses simple ingredients – all of the ingredients for this recipe were found at my local grocery store.
- naturally sweetened – I’ve used pure maple syrup to sweeten this recipe and no refined sugars!
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that you will need to make these lemon blueberry cheesecake overnight oats as well as any notes and possible substitutions. Please see the recipe card at the bottom of this post for the ingredient quantities.
- natural unsweetened coconut yoghurt – you can also use plain Greek yoghurt or natural yoghurt. Some recipes use cream cheese but I prefer yoghurt as a healthier option.
- cashew butter – feel free to swap for another nut butter like peanut butter, almond butter or macadamia butter. To make nut free, swap for tahini or sunflower seed butter. Nut and seed butters add healthy fats and protein to this recipe.
- pure maple syrup – I’ve used pure maple syrup to sweeten these overnight oats but you could also use other sweeteners like honey or coconut sugar. I have used a few tablespoons pure maple syrup, which is just enough sweetness but adjust to your taste.
- vanilla extract – instead of vanilla extract you could use the seeds from a vanilla bean pod.
- rolled oats – I’ve used certified non-contaminated wheat free oats to make this recipe wheat free. In the US these are labelled as certified gluten-free oats. Old fashioned rolled oats are definitely the best type of oats to use for this recipe. Don’t use steel cut oats as they won’t work. I personally don’t like using quick oats for overnight oats and find you get a nicer texture with rolled oats.
- chia seeds – I’ve used white chia seeds, more for their visual appeal in this recipe. However you can use black chia seeds, hemp seeds or even flaxseed meal.
- almond milk – you can swap the almond milk for your favorite non-dairy milk like soy milk, oat milk, cashew milk or coconut milk beverage. Or swap for cow’s milk if you’re not intolerant to dairy.
- lemon zest – the lemon zest gives this recipe that tangy cheesecake flavour and goes so nicely with the blueberries. We actually don’t use the lemon juice in this recipe so once zested, just save the lemon in the fridge.
- blueberries – in this recipe we use frozen blueberries to make the blueberry compote and fresh blueberries to serve. Change things up and swap the blueberries for frozen and fresh strawberries, raspberries or blackberries.
- almond flakes – I love topping this recipe with toasted almond flakes as they taste delicious and add some crunch. You could also swap these for coconut flakes as a nut-free option.
How to Make Lemon Blueberry Cheesecake Overnight Oats
Like all overnight oats recipes, this one is very easy to make. Follow the instructions below for best results.
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First, whisk together the yoghurt, cashew butter, maple syrup, lemon zest and vanilla extract in a medium or large mixing bowl.
To the bowl add the rolled oats, tablespoon chia seeds and almond milk. Option to add a pinch of salt if desired. Stir or whisk to combine and then cover the bowl and refrigerate for at least one hour.
Meanwhile, add the frozen blueberries and water to a small saucepan and bring to a medium heat. Simmer the berries until they are completely defrosted and the liquid starts to reduce and thicken slightly. Turn off the heat and refrigerate until you are ready to assemble the overnight oats.
To assemble, divide half of the overnight oats mixture between four jars or four airtight containers. Add a spoonful of blueberry compote to each jar and then top with the remaining overnight oats mixture.
Top each jar with fresh blueberries, flaked almonds and some more lemon zest.
Storage
Place the lid on each container or jar and store in the refrigerator for up to 4 days.
Variations
- high protein – see my Overnight Oats with Protein Powder recipe to see tips on adding protein powder.
- strawberry cheesecake overnight oats – swap blueberries for frozen and fresh strawberries.
Lemon Blueberry Cheesecake Overnight Oats
Equipment
- Small saucepan
- Spoon
- 4 Glass jars
- Medium Mixing Bowl
Ingredients
- 1 cup natural yoghurt
- 2 tablespoons pure maple syrup
- 2 tablespoons cashew butter
- 1 tablespoon vanilla extract
- Zest from 1 lemon
- 2 cups rolled oats
- 1 tablespoon white chia seeds
- 2 cups almond milk
Blueberry compote
- 1 cup frozen blueberries
- 1 tablespoon water
To serve
- 2 tablespoons flaked almonds, toasted
- extra lemon zest
- ¼ cup fresh blueberries
Instructions
- To large bowl add the natural yoghurt, maple syrup, cashew butter, vanilla extract and lemon zest. Whisk until well combined.
- Add the rolled oats, chia seeds and almond milk and mix until well combined.
- Cover the bowl and then refrigerate for at least 1 hour to set.
- Meanwhile, place the blueberries and water into a small saucepan. Bring to a medium heat and simmer until the berries have defrosted and softened and the liquid begins to reduce. Turn off the heat, transfer the blueberry compote to an airtight container and refrigerate.
- Once the overnight oats have set, divide half of the overnight oats between four jars or airtight containers. Add a spoonful of blueberry compote to oats and then top with the remaining overnight oats. Use the end of spoon to swirl the compote through the overnight oats. Top with fresh blueberries, flaked almonds and lemon zest.
- Store in the fridge for up to 4 days.
Notes
Make it Diary Free / Vegan
- Use your favourite dairy-free yoghurt – I’ve used natural coconut yoghurt
Make it Nut Free
- swap almond milk for soy milk
- swap cashew butter for tahini or sunflower seed butter
Make it Wheat Free
- use certified non-contaminated rolled oats (in the US these are referred to as gluten-free rolled oats).
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