Description
This Lemon Cheesecake Overnight Oats recipe is a refreshing and nutritious breakfast option that combines creamy oats with zesty lemon flavors and a cheesecake-inspired twist. Made with plant-based ingredients and prepared overnight, it’s perfect for a quick, no-cook meal that’s both delicious and convenient.
Ingredients
Units
Scale
Main Ingredients
- 1 cup (100 grams) rolled or old fashioned oats
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup (or 2 chopped Medjool dates)
- 1 teaspoon vanilla extract
- 2 very small pinches fine sea salt
- 1 1/2 cup (360 mls) plant milk, not soy milk
- Zest of 1 medium lemon
- 2 tablespoons lemon juice
- 1 to 2 vegan graham crackers, or digestive biscuits (or similar cookies)
Optional
- 2 small dollops of vegan lemon curd
Instructions
- Combine Ingredients: Divide ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, a small pinch of fine sea salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon of lemon juice evenly between two wide mouth mason jars or other small lidded containers.
- Mix Thoroughly: Stir the mixture very well to ensure all ingredients are evenly incorporated, then seal the containers tightly with their lids.
- Refrigerate Overnight: Place the jars in the refrigerator to soak overnight or for up to five days. This allows the oats and chia seeds to absorb the liquid and flavors, creating a creamy overnight oats consistency.
- Serve: Before serving, crumble 1 to 2 vegan graham crackers or digestive biscuits over the top of each jar. If desired, add a small dollop of vegan lemon curd for extra lemon cheesecake flavor. Serve directly from the containers for easy cleanup and convenience.
Notes
- Make ahead/meal prep: Prepare a batch at the weekend and store in the refrigerator for up to 5 days, perfect for grab-and-go breakfasts or snacks.
- You can substitute maple syrup with chopped Medjool dates for natural sweetness.
- Use any plant-based milk except soy milk for best results based on recipe recommendation.
- Adding vegan lemon curd is optional but enhances the cheesecake flavor.
Nutrition
- Serving Size: 1 serving (1 jar)
- Calories: 320
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 0 mg
