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The Boat Shed Kitchen

Blueberry Cheesecake Overnight Oats

These blueberry cheesecake overnight oats are creamy, tangy, and naturally sweet. With rolled oats, Greek yogurt, chia seeds, and blueberries, they’re a nutritious breakfast that tastes like dessert. Perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2
Calories: 210
Ingredients Method Notes

Ingredients
  

Overnight Oats:
  • 1/2 cup rolled oats certified gluten-free if needed
  • 1/2 tablespoon chia seeds
  • 1/2 cup blueberries divided
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nonfat vanilla Greek yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon low-fat cream cheese
Blueberry Lemon Compote (optional):
  • 1/2 cup blueberries
  • 1/2 teaspoon chia seeds
  • Squeeze of lemon juice

Method
 

  1. In a blender, combine almond milk, Greek yogurt, vanilla, maple syrup, cream cheese, and 1/4 cup blueberries.
  2. Blend until smooth.
  3. In a jar, add rolled oats, chia seeds, and remaining 1/4 cup blueberries.
  4. Pour blended blueberry mixture over oats and stir.
  5. Cover and refrigerate 4 hours or overnight.
  6. For compote: Heat blueberries in a skillet 5–7 minutes. Mash slightly.
  7. Remove from heat and stir in chia seeds and lemon juice.
  8. See full steps with tips & photos → https://theboatshedcafe.com/blueberry-cheesecake-overnight-oats/

Notes

  • For extra creaminess, add more yogurt or cream cheese.
  • Swap maple syrup with honey or agave for a different sweetness.
  • Can be prepped in jars for grab-and-go breakfasts.