Blueberry Cheesecake Overnight Oats

Rolled oats layered with yogurt and a quick blueberry chia topping. I like this one when I want something that feels a little like dessert but still works as breakfast.

Ingredients

Oat Base

• 1/2 cup rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1 teaspoon ground cinnamon
• 3/4 cup almond milk

Yogurt Layer

• 1/2 cup plain yogurt (Greek yogurt works best here)
• maple syrup, for a light drizzle

Blueberry Topping

• 1 cup blueberries (frozen works well)
• 1 tablespoon honey or maple syrup
• 1 tablespoon chia seeds
• lemon zest, to taste

Instructions

1. Mix the oat base: Stir the rolled oats, chia seeds, ground flaxseed, cinnamon, and almond milk together in a bowl until everything is evenly combined. Refrigerate while you make the topping.

1. Cook the blueberries down: Add the blueberries and honey or maple syrup to a small saucepan over medium heat. Cover the pan once they start simmering—this keeps the steam in so the berries don't dry out. Cook until most of the berries have burst and the mixture starts to look like jam, then mash any whole berries that are still left.

1. Finish the topping: Let the mixture cool fully to room temperature. Stir in the chia seeds and a little lemon zest, then let it sit for a few minutes so it thickens slightly.

2. Layer everything: Spoon the yogurt over the oat base, add a light drizzle of maple syrup, then spoon the blueberry mixture on top.

1. Chill overnight: Cover and refrigerate overnight. By morning the oats should be soft and the blueberry layer should be thick like jam.

Serving

• Enjoy it cold the next morning.