A recipe for a healthy and creamy breakfast. These Blueberry Cheesecake Overnight Oats are super easy to make and it’s almost like having dessert for breakfast. Definitely one of our favourite breakfasts!
![Blueberry-cheesecake-overnight-oats-2 Two small mason jars filled with blueberry cheesecake overnight oats with fresh blueberries on top and on the side.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Blueberry-cheesecake-overnight-oats-2.jpg)
Summer season is here and it’s the perfect time to treat yourself to a healthy, fruity and delicious breakfast with this Blueberry Cheesecake Overnight Oats recipe. For us, breakfast has to tick a couple of boxes. It has to be easy to make, contain some kind of fruit or vegetables and it has to keep us full until lunch. It also has to taste good, of course. This recipe easily ticks all of those boxes. It’s packed full of blueberries, deliciously creamy because of the cashew butter and plant-based yogurt, and high in fiber and protein which will keep you full for some time.
The Ingredients
![Ingredients-blueberry-cheesecake-overnight-oats The ingredients for the blueberry cheesecake overnight oats recipe on a wooden table.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/image-1.webp)
- Rolled oats – because how are you going to make overnight oats without oats?
- Plant-based yogurt – makes for a creamy base for the overnight oats.
- Vanilla extract – adds a lovely hint of vanilla and a touch of sweetness.
- Frozen blueberries – the stars of the show.
- Cashew butter – mixed with some plant-based yogurt, this resembles a cream cheese-like texture which elevates this recipe to another level when it comes to how rich creamy it is.
Cooking Tips
- We strongly recommend NOT swapping out the rolled oats for instant oats or any other type of oats for that matter. In our humble opinion, rolled oats are the best type of oats to use when making overnight oats.
- Depending on which type of cashew butter you use, the taste will be different. You can use cashew butter from roasted or unroasted cashews. It’s up to you to decide which one you prefer. We prefer using cashew butter from unroasted cashews for these Blueberry Cheesecake Overnight Oats.
- If you are not a fan of cold breakfasts, make sure you remove the overnight oats from the fridge about 30 minutes before eating.
![Blueberry-cheesecake-overnight-oats-3 Two small mason jars filled with blueberry cheesecake overnight oats with fresh blueberries on top and on the side.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/image-3.webp)
Substitutions and Variations
- Other frozen berries – you can make the exact same recipe but use a different type of frozen berries, such as raspberries or strawberries.
- Different nut or seed butter – instead of cashew butter you can use any other type of nut or seed butter. You can also use a store bought plant-based cream cheese.
![Blueberry-cheesecake-overnight-oats-1 A spoonful of blueberry cheesecake overnight oats above a small mason jar.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Blueberry-cheesecake-overnight-oats-1.jpg)
FAQ
![Two small mason jars filled with blueberry cheesecake overnight oats with fresh blueberries on top and on the side.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Blueberry-cheesecake-overnight-oats-square-150x150.jpg)
Blueberry Cheesecake Overnight Oats
- Total Time: 10
- Yield: 1 1x
- Diet: Vegan
Description
A recipe for a healthy and creamy breakfast. These Blueberry Cheesecake Overnight Oats are super easy to make and it’s almost like having dessert for breakfast. Definitely one of our favourite breakfasts!
Ingredients
- 2/3 cup (100 grams) frozen blueberries
- 1/2 tsp vanilla extract
- 1/2 cup (40 grams) rolled oats
- 1/2 cup (120 ml) plant-based milk
- 2,5 tbsp plant-based yogurt
- 1 tsp maple syrup
- 1/12 cup (20 grams) cashew butter
Instructions
- Add the blueberries and vanilla extract to a small saucepan on medium-high heat. Cook for 5 minutes, mashing them slightly while stirring. Remove from the heat and allow to cool slightly.
- In the meantime, combine the rolled oats, plant-based milk, 1 tbsp plant-based yogurt and maple syrup in a bowl. Mix until combined.
- Mix the cashew butter with 1,5 tbsp of the plant-based yogurt in a small bowl. Stir until smooth and creamy.
- Now you are ready to combine everything: add half of the cooked blueberries to the bottom of a (small) mason jar. Add the oat mixture. Add the other half of the cooked blueberries. Then add the cream cheese mixture on top.
- Cover and store in the fridge overnight.
- The next morning, take the mason jar from the fridge and enjoy your breakfast!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10
- Category: Breakfast
- Method: Fridge
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 407kcal
- Sugar: 14g
- Sodium: 0,26g
- Fat: 17,6g
- Saturated Fat: 2,6g
- Carbohydrates: 42,1g
- Fiber: 9,2g
- Protein: 16g