Blueberry Lemon Cheesecake Overnight Oats

Ingredients

• 40 g Rolled oats
• 150 g 0% fat Greek yogurt
• 50 ml Semi-skimmed milk
• 1 tbsp Light cream cheese (Approximately 15 g)
• 50 g Blueberries (For the overnight oats)
• 0.5 Lemon (Juice and zest of 1/2 lemon)
• 75 g Blueberries (For the chia jam)
• Lemon juice (A squeeze, for the blueberry chia jam)
• 0.5 tbsp Chia seeds (Approximately 6 g)
• Biscuit (A sprinkle, to finish; amount not specified)

Steps

1. 1

   Add the rolled oats, 0% Greek yogurt, semi-skimmed milk, light cream cheese, 50 g of blueberries, and the juice and zest of half a lemon to an individual lidded pot or jar. Stir thoroughly until the cream cheese is evenly incorporated and no dry oats remain.

2. 2

   Cover the oat mixture and refrigerate for at least 2 hours, or preferably overnight, until the oats have softened and the mixture is thick and creamy.

3. 3

   To make the blueberry chia jam, place 75 g blueberries and a squeeze of lemon juice in a small pan over medium heat. Cook until the berries soften and begin to release their juices.

4. 4

   Stir in the chia seeds and continue heating, stirring occasionally, until the berries break down and the mixture reaches a thick, jam-like consistency. Remove from the heat and allow it to cool.

5. 5

   Spoon the cooled blueberry chia jam over the chilled overnight oats, spreading it into an even layer.

6. 6

   Finish with a sprinkle of biscuit crumbs and serve chilled.

Notes

The creator states approximately 414 kcal, 23 g protein, 10 g fibre, 10 g fat, and 65 g carbohydrates per pot. Refrigerate overnight oats in a sealed container and consume within 2 days. Add the biscuit topping just before serving to preserve its crunch.

Nutrition per serving

• breakfast
• overnight oats
• meal prep
• no-bake
• high-protein
• vegetarian
• fruit-based
• chilled