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High Protein Blueberry Cheesecake Overnight Oats – A Creamy, Make-Ahead Breakfast

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Ingredients
  

  • Old-fashioned rolled oats (not quick oats or steel-cut)
  • Plain Greek yogurt (2% or 0%, your choice)
  • Low-fat cream cheese (softened or whipped)
  • Milk of choice (dairy or unsweetened non-dairy)
  • Vanilla whey or plant-based protein powder
  • Fresh or frozen blueberries
  • Maple syrup or honey
  • Vanilla extract
  • Chia seeds (optional for extra thickness and fiber)
  • Lemon zest (optional, for a cheesecake vibe)
  • Pinch of salt
  • Graham cracker crumbs (optional topping)

Instructions
 

  • Make the cheesecake base: In a bowl, whisk Greek yogurt, softened cream cheese, vanilla extract, sweetener, and a pinch of salt until smooth.
  • Add the protein: Stir in the vanilla protein powder. If it gets too thick, splash in a little milk to loosen.
  • Stir in the oats: Add rolled oats and chia seeds (if using). Pour in the remaining milk and mix until everything looks creamy and well combined.
  • Add blueberries: Fold in blueberries. If using frozen, no need to thaw—they’ll naturally “sauce” the oats overnight.
  • Adjust sweetness and zest: Taste and add more maple syrup or honey if you want. A touch of lemon zest lifts the cheesecake flavor.
  • Chill: Divide into jars, cover, and refrigerate at least 4 hours, ideally overnight.
  • Serve: Stir, then top with extra blueberries and a sprinkle of graham cracker crumbs for that cheesecake finish.