Go Back
Lemon Cheesecake Overnight Oats served in mason jars with graham cracker topping and fresh lemon

Lemon Cheesecake Overnight Oats Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Seal jars and refrigerate overnight (or at least 5 hours) until oats are soft and creamy.
  4. 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.