Eat dessert for breakfast!!
Do you wake up in the morning craving sweets? If so, I’ve got the the perfect breakfast for you! Blueberry lemon cheesecake overnight oats will start your day on a healthy and sweet note.
Believe me when I say, I know mornings can be stressful! Between getting the girls up and dressed, packing their lunches and finding time to get ready myself, it’s easy to skimp on breakfast. That’s why I love making overnight oats! No morning prep work. Simply a filling and tasty breakfast that’s ready to take on the go. If you love overnight oats then you definitely don’t want to miss my Apple Cinnamon Overnight Oats!
Other than their convenience, overnight oats have amazing health benefits. The pairing of the low fat milk and oats creates the ultimate power breakfast filled with protein, fiber, and 9 key nutrients. Who knew you could help build strong bones, lower blood pressure, reduce the risk for diabetes, AND improve digestion just from eating overnight oats?
Blueberry Lemon Cheesecake Overnight Oats
Not only are my Blueberry Lemon Cheesecake Overnight Oats healthy and delicious, they are also very affordable. This breakfast for dessert can help keep you full and manage your weight. Studies have shown that eating breakfast and a diet rich in fiber and protein can help to curb hunger and promote weight loss.
So go ahead-eat dessert for breakfast! Your waistline and wallet will thank you!
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Yum! This looks amazing. Great combo!
Thank you, Edwina!
Hi! That sounds amazing! Now I have to ask my dumb questions – what type of oats? Quick? Regular? Steel Cut? And do you mix them in uncooked?
Thanks!
V
Not dumb at all! I would recommend regular or steel cut since they will be sitting overnight. Yes, mix them in uncooked and let them sit overnight and the oats will absorb the liquid.
DO you have to cook the oats first?
No! That’s the beauty! The “cook” over night as they sit! If you want to eat them warm then just heat them up the next morning. Some people like them cold and others hot.
Can you make these more than one day in advance? When I’m making these I’d make two at a time if they’ll last that long.
Absolutely! I usually make at least 3 or 4 at a time. Just keep them sealed until you’re ready to eat.
Hey! If I wanted to try and make this dairy-free, what could I do instead of the cream cheese? I was planning on using almond milk instead of the 1% but the cream cheese is throwing me. Would it hurt to skip it altogether?
You could definitely leave the cream cheese out and still have a delicious breakfast option. Ive seen recipes for making dairy-free cream cheese using raw, soaked cashews. I’m sure if you did some searching you might be able to find an alternative. Good luck!
What size jars do you use?
I usually use the 16oz.