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Blueberry Cheesecake Overnight Oats

A quick, creamy delight with a burst of blueberry flavor and a satisfying crunch. Easy to make, perfect for busy mornings!
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Jhuls @ The Not So Creative Cook

Ingredients

For the blueberry compote:

  • 3/4 cup blueberries
  • 2 tsp lemon juice
  • 2 tsp water
  • sugar to taste

For the overnight oats:

  • 1 cup rolled oats
  • 1/2 tbsp chia seeds
  • 2 tbsp cream cheese
  • 2 tbsp Greek yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/3 cup almond milk

Others:

  • Biscoff Lotus biscuits, topping (optional)

Instructions

For the Blueberry Compote:

  1. Add compote ingredients to a saucepan.
  2. Cook over medium heat until blueberries are soft.
  3. Turn off the heat and set aside.

For the Overnight Oats:

  1. Add all ingredients to a bowl.
  2. Mix until well-combined.

  3. Divide into two containers. Note: You can either add the blueberry compote topping before storing in the fridge or just before serving.

  4. Keep in the fridge overnight.

  5. Optional: Top with Biscoff Lotus biscuits before serving.

Recipe Notes

  • Feel free to adjust the sweetness of the blueberry compote.
  • You can either add the blueberry compote topping before storing in the fridge or just before serving.
  • Optional: Top with Biscoff Lotus biscuits just before serving – they provide a lovely crunch.
  • Add more milk if you find the mixture too thick.