Blueberry Cheesecake Overnight Oats
Overnight oats with sweet blueberries and the creamy tang of cheesecake. These vegetarian Blueberry Cheesecake Overnight Oats are loaded with berries and whole grain oats, making them a nutritious breakfast, or desert. They may be eaten cold, or warmed in a microwave. Top them with granola, walnuts or almonds for added crunch.
Servings: 4
Calories: 131kcal
Ingredients
- 1 cup blueberries fresh or frozen
- 1 cup rolled oats
- 1½ cup low fat milk or almond milk
- ¼ cup plain low fat greek yogurt
- ¼ cup labneh yogurt cheese (see note), or substitute 1/4 cup greek yogurt
- 2 teaspoon chia seeds
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- pinch salt
Instructions
- Optionally, make the labneh in the morning or the night before, mix ⅔ cup plain yogurt with ⅛ teaspoon salt in a mixing bowl (optional). Spoon into muslin or cheesecloth, tie it around the handle of a spoon and hang it over a cup or bowl.
- Stir 1 cup rolled oats, 2 teaspoon chia seeds, ¼ teaspoon cinnamon, 1½ cup low fat milk, ¼ cup plain low fat greek yogurt, ¼ cup labneh, ½ teaspoon vanilla in a medium sized mixing bowl
- Stir in 1 cup blueberries
- Salt to taste
- Cover and refrigerate overnight. Serve cold or heated. Optionally, top with granola, or nuts.
Notes
Labneh is a Middle Eastern yogurt cheese with texture similar to cream cheese, but with a tangier flavor. Traditionally, labneh is made from goat's milk or full-fat Greek yogurt. However, I make it with low-fat Greek yogurt. It should keep for over a week, so you might want to make extra to use in dips, or as a substitute for cream cheese.
See labneh recipe on Love & Lemons.