Tastes like dessert and yet healthy enough to be breakfast, this vegan blueberry cheesecake overnight oats will become a staple. Prep this at night and you will have breakfast ready to go the next day!
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Ingredients (1 serving)
45g rolled oats
120ml oat milk
1 tsp maple syrup
2 tsp lemon juice
4 tbsp coconut yogurt
1 tbsp chopped roasted pecans
Add all overnight oats ingredients to a jar and stir to combine, making sure all the oats are submerged.
Cover and refrigerate overnight or for at least 2 hours.
The next morning, give everything a good stir and top with more blueberries and chopped pecans. Enjoy!
I used oat milk for this recipe but feel free to use whatever plant-based milk you have on hand. You can also use dairy milk and dairy yogurt if you prefer.
Make sure to use certified gluten free oats and gluten free granola if you are sensitive to gluten.
You may substitute maple syrup with any other sweetener of choice. Feel free to adjust the sweetness according to your preference as well!