Lemon cheesecake overnight oats

Tuesday, 28 July 2020

In my continuing quest to have dessert for breakfast, I bring you this lemon cheesecake inspired overnight oats recipe. I was a little hesitant about putting lemon in my oats, my instinct was telling me it was wrong. But gosh, was it right. This tastes just like a lemon cheesecake, or at least as close to a lemon cheesecake as a bowl of breakfast can be. It truly was love at first taste. You know when something tastes so good that you are shocked you made it? Yes, that. It's creamy, sweet and zesty. I've also added an option to make it a blueberry lemon cheesecake for an extra burst of flavour. All I need to do now is create a lemon granola to top it with to give that crunchy element I always crave. 


You will need: (serves 2)
1 cup oats
2 tablespoons chia seeds
1 teaspoon poppy seeds
1/2 teaspoon vanilla extract
1 banana
4 tablespoons soya yoghurt
1 1/2 cups milk of your choice (my favourites are rice and oat milk)
2 tablespoons lemon juice (this is about half a lemon)
Zest of 1 lemon
A pinch of salt

Method:
- In a bowl, mash up the banana and stir until smooth. Add the rest of the ingredients and stir together well.
- Pop in the fridge overnight and in the morning top with your favourite toppings. I love berries, yoghurt and a sprinkle of seeds on this one.

Make it blueberry lemon cheesecake: 
- Defrost 1/2 cup of frozen blueberries and add a squeeze of lemon juice. Mash up slightly using a fork and then layer through the oats for a delicious burst of blueberry flavour. It goes wonderfully with the lemon.


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