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High Protein Overnight Oats Strawberry Cheesecake Overnight Oats - A Creamy, Satisfying Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • Old-fashioned rolled oats (not quick oats or steel-cut)
  • Vanilla or unflavored whey or plant-based protein powder
  • Plain Greek yogurt (2% or 0%, your choice)
  • Low-fat cream cheese or neufchâtel (softened)
  • Milk of choice (dairy, almond, soy, or oat)
  • Fresh strawberries (plus extra for topping)
  • Chia seeds (optional, for thickness and omega-3s)
  • Pure maple syrup or honey (to taste)
  • Vanilla extract
  • Lemon juice and a pinch of lemon zest (optional, for cheesecake brightness)
  • Pinch of salt
  • Graham crackers or high-fiber biscuit (optional, for a “crust” crumble on top)

Instructions
 

  • Make the strawberry mix: Hull and chop 1/2 cup fresh strawberries. Lightly mash with a fork to release juices. Set aside.
  • Blend the cheesecake base: In a bowl, whisk 1/4 cup softened cream cheese with 1/2 cup Greek yogurt until smooth. Add 1/2–3/4 cup milk, 1 scoop vanilla protein powder, 1/2–1 tablespoon maple syrup, 1/2 teaspoon vanilla, 1–2 teaspoons lemon juice, a pinch of zest, and a pinch of salt. Whisk until silky.
  • Stir in dry ingredients: Add 1/2 cup rolled oats and 1 teaspoon chia seeds. Mix well so every oat is coated.
  • Add the strawberries: Fold in the mashed strawberries and their juices. Taste and adjust sweetness or lemon as needed.
  • Chill: Transfer to a jar or airtight container. Cover and refrigerate at least 4 hours, but overnight is best for a thick, creamy texture.
  • Finish and serve: In the morning, stir, then top with extra sliced strawberries. For a classic touch, crumble 1/2 graham cracker on top right before eating for crunch.