Healthy Recipes, Nutrition

Raspberry Cheesecake Overnight Oats

I am sorry to disappoint but theres no real cheesecake in this overnight oat recipe.

I knowwww I know thats probably the reason you were so excited about this recipe but hey, I can promise its just as good as actual cheesecake.

And I made something very nutritious into a cheesecake taste AND for breakfast.

So I’m still pretty pumped about that and I know you will be too once you try it.

A couple notes about the recipe:

MUCH better with frozen raspberries then fresh.

The frozen raspberries melt into the oatmeal as it sits, and leaves a really yummy syrup.

And unsweetened almond milk (or milk of choice) is better then a sweetened almond milk.

Not saying sweetened is bad, just makes it a bit too sweet for my liking. Its already fairly sweet with the raspberries.

Also I used lemon meringue flavored greek yogurt, its the Oikos brand and its by far my favorite thing to add in my overnight oats.

Gives it a real creamy texture and I believe its responsible for the cheescake flavour.

But feel free to use a different flavour of greek yogurt, even the plain probably would taste good. The raspberries would sweeten it up!

Anyways…. this protein, fibre packed breaky will satisfy any sweet tooth and fill you up for hours!

Raspberry Cheesecake Overnight Oats

Ingredients:

  • 1/2 cup oats (I use quaker quick oats)
  • 3/4 cup unsweetened almond milk (or milk of choice)..
  • 1 container Oikos lemon meringue greek yogurt. (You guys know I’m not a big dairy person, but I really enjoy the taste of this yogurt in my oats).
  • Handful or two of frozen raspberries ( I didnt measure I kinda just eyeballed it)
  • About half a handful of chocolate chips
  • 1 Tbsp chia seeds

Directions

  1. Mix together your oats, chia seeds and almond milk, stir until it’s all combined. I used a mason jar but you can use a bowl or whatever you want. Make sure the chia seeds are well mixed, sometimes I don’t combine it well enough and my chia seeds just sit there all dry in a bunch and crunchy. No thanks.
  2. Then put in your lemon meringue yogurt and mix that in super well so your oats should be creamy.
  3. Add in your chocolate chips, and frozen raspberries on top.
  4. Let sit overnight, and in the morning I mixed the raspberries, the raspberry juice and chips in with the rest.
  5. ENJOY.

Who doesn’t love a cheesecake tasting breakfast??

Experimenting with overnight oats is something I love doing.

It always looks pretty and there are so many different flavour combos that work so well together.

Let me know what you guys think of this recipe in the comments!

 

OH and Happy Thursday. We are almost at the weekend friends hang in there.

xo

Raquel

 

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