Why You’ll Love This Recipe

This recipe combines the indulgence of cheesecake with the nutrition of overnight oats, making it the ultimate healthy breakfast. The oats are loaded with protein from the Greek yogurt and optional vanilla protein powder, and the cheesecake topping gives it that creamy richness you love. Plus, the graham cracker crust adds a satisfying crunch. It’s a breakfast that feels like dessert but is packed with nutrients to keep you energized.

Ingredients

For the Crust:

• 2 graham crackers, crushed

• 1 teaspoon milk of choice

For the Oats:

• ½ cup oats (quick, minute, or rolled)

• 1 tablespoon chia seeds

• 2 tablespoons vanilla protein powder (optional)

• ½ cup milk of choice

• ½ teaspoon vanilla extract

• ½ tablespoon lemon zest (about half of one medium lemon)

For the Cheesecake Topping:

• ½ cup plain Greek yogurt

• 1 teaspoon honey

• 1 tablespoon light cream cheese (optional)

• 1 tablespoon lemon juice (about half of one medium lemon)

Instructions

1. Prepare the layers:
   In three separate bowls, combine the ingredients for each layer:

   • For the crust: Crush the graham crackers and mix with 1 teaspoon of milk.

   • For the oats: Combine oats, chia seeds, protein powder (if using), milk, vanilla extract, and lemon zest. Stir to combine.

   • For the cheesecake topping: Mix Greek yogurt, honey, cream cheese (if using), and lemon juice until smooth.

2. Assemble the overnight oats:

   • In a mason jar or container, press the graham cracker crust mixture into the bottom.

   • Layer with the oat mixture and then top with the cheesecake topping.

   • Cover and place in the fridge for at least 2 hours (overnight is best for a thicker texture).

3. Serve:

   • In the morning, top with additional crushed graham cracker crumbs and lemon zest for extra flavor and crunch.

Servings and Timing

• Servings: 1

• Prep Time: 10 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 10 minutes

Variations

• Fruit Add-ins: Add fresh berries or sliced bananas on top for extra sweetness and nutrients.

• Sweetener Options: You can substitute honey with maple syrup or a low-calorie sweetener if preferred.

• Non-dairy Version: Use dairy-free yogurt and non-dairy milk (like almond or coconut milk) for a vegan option.

• Flavor Boost: Add a dash of cinnamon or a little vanilla extract to the oats for extra flavor.

Storage

• Fridge: Store leftovers in the refrigerator for up to 2-3 days.

• Freezer: You can freeze the oats for up to 1 month, but the texture of the cheesecake topping may change slightly upon thawing. To thaw, refrigerate overnight.

Nutrition

• Calories: 519 kcal

• Carbohydrates: 57g

• Protein: 30g

• Fat: 15g

• Saturated Fat: 5g

• Polyunsaturated Fat: 4g

• Monounsaturated Fat: 3g

• Cholesterol: 86mg

• Sodium: 215mg

• Potassium: 706mg

• Fiber: 9g

• Sugar: 19g

• Vitamin A: 301 IU

• Vitamin C: 10mg

• Calcium: 535mg

• Iron: 3mg

FAQs

Can I make this ahead of time?

Yes, these overnight oats can be prepared the night before for a quick and easy breakfast in the morning.

Can I use a different protein powder?

Absolutely! Any flavor of protein powder will work, though vanilla complements the lemon and cheesecake flavor nicely.

How can I make this recipe sweeter?

If you prefer sweeter oats, feel free to add more honey, maple syrup, or another sweetener of your choice to taste.

Can I add other toppings?

Definitely! Fresh fruit, nuts, or granola would all make great toppings to enhance the texture and flavor.

Conclusion

Lemon Cheesecake Overnight Oats are a protein-packed, deliciously creamy breakfast that combines the flavors of lemon, cheesecake, and graham cracker crust. With a boost of protein from Greek yogurt and optional protein powder, these oats will keep you full and satisfied all morning. Prepare them the night before, and enjoy a refreshing, indulgent breakfast with minimal effort.

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