Description
Creamy overnight oats that taste like blueberry cheesecake but packed with protein and fiber. Perfect make-ahead breakfast.
Ingredients
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- 1 cup old-fashioned rolled oats (not instant or quick oats)
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- 1 cup milk of choice (whole milk, almond milk, oat milk all work)
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- ½ cup plain Greek yogurt (full-fat or nonfat)
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- 2 oz cream cheese, softened to room temperature
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- 2 tbsp honey or maple syrup (adjust to taste)
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- 1 tsp vanilla extract
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- Pinch of salt
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- 1 cup fresh or frozen blueberries
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- Optional toppings: graham cracker crumbs, extra blueberries, whipped cream
Instructions
Take your cream cheese out of the refrigerator and let it sit at room temperature for 30 minutes before you start. This crucial step ensures it blends smoothly without lumps. If you’re in a hurry, microwave it for 10-15 seconds to soften—just don’t melt it completely or the texture will be off.
In your mixing bowl, combine the softened cream cheese with Greek yogurt. Use a fork or whisk to mash and stir vigorously until completely smooth and creamy with no visible lumps of cream cheese remaining. This creates your creamy cheesecake base that coats every oat perfectly overnight.
Pour in your milk of choice, honey or maple syrup, vanilla extract, and pinch of salt to the cream cheese mixture. Whisk everything together until fully combined and you have a smooth, pourable liquid with no cream cheese streaks visible. The mixture should look like a thick, creamy smoothie at this point.
Add the old-fashioned rolled oats to your liquid mixture and stir thoroughly to ensure every single oat is coated and submerged in the liquid. Make sure there are no dry oat pockets at the bottom of the bowl. Let the mixture sit for 2-3 minutes, then stir again to redistribute everything evenly.
Gently fold in the blueberries, reserving a few pretty ones for topping if desired. If you want more intense blueberry flavor throughout, use a fork to gently mash about half the blueberries before folding them in. The released juices will create beautiful purple swirls and distribute flavor throughout the oats.
Divide the mixture evenly among your mason jars or airtight containers—this recipe makes about 2-3 servings depending on portion size. Seal the containers tightly with lids and give each one a final gentle shake to make sure the liquid redistributes and everything is well mixed.
Place the jars in your refrigerator and let them chill for at least 6 hours, but overnight (8-12 hours) is ideal for the best texture. The oats will absorb all that creamy liquid, soften perfectly, and thicken to a spoonable consistency similar to rice pudding. In the morning, just grab and go straight from the fridge—no reheating needed!
Notes
Use old-fashioned oats, not instant. Soften cream cheese completely for smooth texture. Keeps 5 days in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 285
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg