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Creamy Protein-Packed Blueberry Cheesecake Overnight Oats

blueberry cheesecake overnight oats - featured image

A quick and healthy breakfast recipe combining oats, Greek yogurt, cottage cheese, and blueberries for a creamy, protein-rich start to your day that tastes like cheesecake without the guilt.

Ingredients

Scale
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (110g) low-fat cottage cheese (small-curd preferred)
  • 1/2 cup (120g) plain Greek yogurt (full-fat or low-fat)
  • 1/3 cup (80ml) milk of choice (unsweetened almond, whole, or oat milk)
  • 1 to 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup (75g) fresh or frozen blueberries
  • 1 tablespoon chia seeds (optional)
  • Pinch of ground cinnamon (optional)

Instructions

  1. In a mixing bowl, stir together rolled oats, chia seeds (if using), and ground cinnamon.
  2. Add cottage cheese and Greek yogurt; gently stir to blend but keep some curds intact.
  3. Drizzle honey or maple syrup, add vanilla extract and lemon zest; stir until combined.
  4. Pour in milk and mix until creamy but slightly loose consistency.
  5. Fold in blueberries, reserving a few for topping.
  6. Divide mixture evenly into two mason jars or airtight containers; seal and refrigerate for at least 6 hours or overnight.
  7. Before serving, stir oats, top with reserved blueberries, and optionally add chopped nuts or granola.

Notes

Use small-curd cottage cheese for best texture. Rolled oats preferred over steel-cut or instant. Adjust sweetness to taste. For vegan option, substitute dairy with coconut yogurt and silken tofu, and use plant-based milk. If oats are too thick in the morning, stir in a splash of milk. Overnight chilling is best for texture and flavor.

Nutrition

Keywords: overnight oats, blueberry, cheesecake, protein-packed, healthy breakfast, easy recipe, creamy oats