Strawberry Cheesecake Oats with Fresh Berries
This recipe delivers the flavor of cheesecake in a convenient, make-ahead oatmeal breakfast. It is perfect for busy people who want a satisfying and nutritious meal that tastes indulgent.
Equipment
- Medium bowl
- Whisk
- Serving jars or bowls
Ingredients
Oats and Base
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 4 oz cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 pinch salt
Toppings
- 1 cup fresh strawberries, diced Reserve half for topping
- 1/2 cup mixed fresh berries (blueberries, raspberries)
- 2 tablespoons graham cracker crumbs
Instructions
- Whisk together the softened cream cheese, honey, vanilla extract, and Greek yogurt in a medium bowl until the mixture is smooth and creamy.
- Add the rolled oats, milk, lemon juice, and salt to the cream cheese mixture. Stir until everything is combined.
- Fold in half of the diced strawberries, keeping the rest for the topping later.
- Divide the mixture evenly between two serving jars or bowls. Cover and refrigerate for a minimum of 4 hours or overnight for the best texture.
- When you are ready to eat, stir the oats well to mix in any liquid that may have separated.
- Top each serving with the remaining fresh strawberries and mixed berries.
- Sprinkle the graham cracker crumbs over the top to give it the cheesecake texture and flavor.
- Serve the oats chilled.
Notes
I developed this recipe on a Sunday when I wanted cheesecake but needed a nutritious breakfast for the week. After testing cream cheese amounts and berry mixes, I found this balance that tastes like dessert but keeps you full until lunch. This is now my standard Sunday night prep.