Blueberry Cheesecake Overnight Oats
A creamy, no-cook breakfast that tastes like dessert. Juicy blueberries, tangy Greek yogurt, honey, and lemon zest come together overnight for a morning meal that is ready and waiting in your fridge.
Ingredients
- 1 cup rolled oats old-fashioned; quick oats also work
- 1 1/4 cups milk dairy or non-dairy; oat milk, almond milk, or whole milk all work
- 2 tbsp honey pure honey preferred; maple syrup or agave works too
- 5 oz blueberry Greek yogurt or use plain Greek yogurt plus 2 tsp blueberry preserves
- 1/3 cup blueberries fresh or frozen; frozen wild blueberries recommended
- 2 tsp lemon zest zest from about half a lemon
Instructions
- Pour the milk, blueberry Greek yogurt, and honey into a jar or container. Stir until smooth and fully combined, making sure the honey is completely dissolved.
- Zest half a lemon directly into the jar and stir again to incorporate.
- Add the rolled oats and stir well until every bit is coated in the liquid mixture. Check the bottom of the jar for any dry pockets and work those in.
- Add the blueberries. Fold them into the oat mixture for a blended look, or lay them on top for a layered effect. If using frozen blueberries, add them straight from the bag without thawing.
- Seal the jar with a lid and refrigerate for at least 6 hours, or overnight.
- In the morning, give the oats a good stir. If too thick, add a small splash of milk and stir again. Serve cold straight from the jar, or warm in a microwave-safe bowl for 30 to 60 seconds.
Notes
Do not use steel-cut oats as they will not soften overnight. Frozen wild blueberries release a beautiful purple syrup as they thaw, which improves both the flavor and color. Add any crunchy toppings like crushed graham crackers or granola right before serving, not the night before. Oats keep well in the fridge for up to 5 days, making them great for weekly meal prep.