Easy Blueberry Cheesecake Overnight Oats (Vegan)
My ideal summer morning is a cup of coffee and these vegan blueberry cheesecake overnight oats. Creamy, tangy, and packed with wild blueberries. They are gluten-free, naturally sweetened, and only require 3 minutes of prep.
Equipment
- Wide-mouth mason jar or airtight container
- measuring cups and spoons
Ingredients
- ½ cup gluten-free rolled oats
- ⅓ cup unsweetened almond milk or milk of choice
- 3 tablespoons Cocojune vanilla yogurt or thick vanilla yogurt of choice
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- few dashes of ground cinnamon
Toppings
- ⅓ cup frozen wild blueberries
- handful of granola
Instructions
- Add all ingredients except the blueberries and granola to a wide-mouth mason jar or airtight container. Stir to combine, then seal tightly and shake well to ensure everything is evenly distributed.
- Place in the fridge overnight (or 4-6 hours minumum). The oats will absorb the liquid and soften into a thick creamy base.
- Remove from the fridge and give a good stir. Add frozen wild blueberries (some mixed in and some piled on top), then finish with a generous handful of granola. I love this coconut cashew granola with this recipe).
Notes
- Yogurt: Cocojune and Culina are my two favorite thick vegan yogurts for this recipe. Both are tangy, creamy, and give the oats that signature cheesecake flavor. Use vanilla yogurt for the best results.
- Oats: use old-fashioned rolled oats. Steel-cut oats will be too chewy, and quick oats will turn mushy.
- Consistency: for thicker oats, add a tablespoon of chia seeds or reduce the milk slightly. For even creamier oats, add an extra splash of milk before serving.
- Toppings: add just before serving to keep the granola crunchy and the blueberries fresh.