Did you guys catch the chunky monkey overnight oats recipe I posted a while back? After that bad boy, I knew I needed to start customizing these oats in different ways.
The base recipe is totally prime for adding in nuts, fruits, and other goodies as you please. So adding in fresh strawberries and a little cream cheese makes this a near-dessert in my estimation. Strawberry cheesecake overnight oats, here we come!
The base recipe of this is pretty simple and customizable. I have made it without the Greek yogurt for lazy reasons and it was almost as thick and creamy, so feel free to omit for budget, calorie, or dietary reasons. Here’s the base overnight oats recipe (the full recipe is further down):
⅓ cup plain Greek yogurt
½ cup old-fashioned rolled oats
⅔ cup unsweetened milk of your choice
1 Tbsp chia seeds (I like these and these)
½ tsp vanilla extract
Pinch of salt
0-2 tablespoons honey or maple syrup (or sweetener of your choice, I use stevia)
Mix it all up and refrigerate for at least 4 hours.
Keep scrolling for the full strawberry cheesecake overnight oats recipe!
Once I decided that I was in lurve with overnight oats, I invested in some cheapie resealable jam jars to make it easy. Here are what I’d recommend if you’re going the jam jar route:
• 8-ounce Ball Crystal Jelly Jars: this batch made two servings in these smaller jars. It’s a perfect size for breakfast. They’re light, easy to seal, and perfect for tossing into a lunch bag or stacking in the fridge. These are the ones shown in the photos.
• These would also be great for half batches: Weck 742 Mold Jar — 1/2 Liter, Set of 6
• 16-ounce Ball Crystal Jelly Jars: this batch would fill this jar pretty well for larger appetites.
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Ingredients
- ⅓ cup plain Greek yogurt (can be omitted)
- ½ cup rolled oats
- ⅔ cup unsweetened milk of choice (I used cashew)
- 1 Tbsp chia seeds (I used these)
- ½ tsp vanilla extract
- Pinch of salt
- 0-2 tbsp honey, maple syrup, or 1 tsp sweetener of your choice
- ¼ cup fresh strawberries, chopped
- 2 Tbsp softened cream cheese
- Zest and juice of ½ lemon
Instructions
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid (like these 8 oz quilted jars).
- Close and refrigerate for at least 4 hours, and enjoy! These can be made a few days ahead of time for easy weekday breakfasts.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
