Description

A no-bake, creamy, tangy, and healthy breakfast inspired by the flavors of lemon cheesecake. Packed with oats, chia seeds, and fresh lemon zest, this overnight oats recipe is perfect for busy mornings or meal prep.

Ingredients

Scale

1 cup rolled oats
2 tablespoons chia seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 1/2 cups plant milk (oat or almond)
1 fresh lemon (zest and juice)
Graham crackers, crushed (for topping)
Vegan lemon curd (optional)
Pinch of salt

Instructions

In two jars, add 1/2 cup rolled oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla, and a pinch of salt each.
Pour in 3/4 cup plant milk, zest of half a lemon, and 1 tablespoon lemon juice into each jar. Stir thoroughly to prevent clumping.
Seal jars and refrigerate overnight (or at least 5 hours) until oats are soft and creamy.
When ready to serve, top with crushed graham crackers for crunch and add a spoonful of vegan lemon curd if desired.

Notes

Mix ingredients well to avoid chia seed clumps. Don’t add graham crackers until serving to keep them crunchy. Refrigerate at least 5 hours or overnight for best texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: overnight oats, lemon cheesecake oats, healthy breakfast, no bake recipe