Strawberry cheesecake overnight oats are a quick and easy make ahead breakfast to celebrate strawberry season. Is there anything better than waking up excited for a breakfast already made?
It’s strawberry season! It’s also officially spring here in the Boston area (yes, it’s almost Memorial day, but it takes until mid-May to actually feel like spring). So we’re over here celebrating all things warmer temps, blooming trees, and late spring/early summer fruit. We’ve been getting bright red, incredibly sweet and super juicy strawberries the last couple of weeks, and it just makes me so happy. Between the three of us (ok four if you count the slices that my son throws to the dog) we are going through almost 2 pounds of strawberries per week. We eat them for breakfast, snack, dessert, or really any occasion. One of my current favorite ways to eat them is strawberry cheesecake overnight oats.
Why I love overnight oats
- Convenience: they take under 5 minutes to make and are ready to go when you wake up. They last in the fridge for 3-4 days so you only have to do this twice a week if you’re eating them every day.
- The satisfaction factor: they are filled with protein, fiber, and fat, the three things you need in a meal to give you consistent energy. Plus the creamy consistency just feels like a little treat every morning.
- Versatility: we rely on overnight oats year-round and change up the flavors depending on the season. Take the base recipe (below) and add in your favorite flavors and toppings!
What you need for strawberry cheesecake overnight oats
the basic overnight oat recipe
- Rolled oats or quick oats
- Chia seeds: I know from a texture standpoint these are quite controversial, but they make overnight oats more like a pudding and less grainy, so I think they are necessary. They also add omega-3 fatty acids, which may promote brain and heart health.
- Milk: I use unsweetened almond milk but you can use any plant-based or dairy milk you prefer. If you use a plant-based milk, choose unsweetened to avoid unnecessary added sugars.
- Plain Greek or Icelandic yogurt: this boosts the protein content and creates a creamy texture along with the chia seeds. If you want to make it vegan or dairy-free you can use a coconut or oat yogurt, but know that you miss out on some of the protein.
The Strawberry cheesecake fixings
- Lemon zest. Don’t have a lemon? You could swap in orange zest for a similar citrusy flavor.
- Vanilla extract
- A little honey or other sweetener like agave
- Cream cheese: this is optional, but even a small amount does change the flavor of these oats
overnight oats containers
The Le Parfait jars (pictured) are my favorite for overnight oats. They have a wide mouth and solid seal, so you can easily shake it up or stir the oats. Empty peanut butter jars or regular mason jars (like these) also work well.
Other make-ahead breakfasts you might love:
Did you make these strawberry cheesecake overnight oats?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
- 1 cups rolled oats
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk or other milk of choice
- 3/4 cup plain Greek yogurt (2% or full fat recommended)
- 1 tsp honey
- 1 tsp vanilla extract
- zest of 1/2 lemon
- 2 tsp plain cream cheese
- fresh or frozen strawberries for topping
- Add oats and chia seeds to a medium (12 oz) jar or container.
- In a separate bowl whisk together milk, yogurt, cream cheese, honey, vanilla extract, and lemon zest. Pour liquid into the jar with the oats and chia and stir around. Cover tightly and shake until well mixed. Add a couple of sliced strawberries if you'd like at this point.
- Store in fridge for at least one hour up to overnight. Serve with more sliced strawberries.
Make it vegan: use agave or maple syrup instead of honey and choose a plant-based yogurt.
Make it gluten-free: use gluten-free oats
Store in an airtight container for up to 4 days in the refrigerator.