These lemon blueberry cheesecake overnight oats are irresistable – decadent, sweet, and tart yet filling and packed with protein and fiber! They really tastes like cheesecake but without any cream cheese! {Gluten-Free & Dairy-Free Friendly}
I am super excited to share this recipe with you because it just tastes amazing with that perfect blend of sweet, tart and tangy! It feels like dessert but with no added sugars (besides in the pudding mix) and a great balance of protein and fiber!
Blueberries are also great for brain health. Packed with antioxidants and flavonoids, blueberries help to protect the brain from oxidative stress and inflammation, two factors which contribute to cognitive decline. There are recent studies which have shown that the compounds in blueberries may improve memory and delay brain aging.
So don’t hesitate to kickstart your day with these easy to meal prep overnight oats that are as nutritious as they are delicious!
Why I Love These Overnight Oats
- They are really, really, really good. I made them two different ways, too, because I had some complaints on other pudding overnight oats recipes that they were too thick (I prefer them thick).
- High in protein, fiber, calcium and vitamin D! It’s hard to reach 30+ grams of protein at breakfast and this recipe makes it easy. Plus, 11 grams of fiber per serving! Fibermaxxing is all the rage these days (and for good reason).
- Simple, easy meal prep. Are you one of those people who knows they should be eating a healthy breakfast but don’t have the time or energy to do so? Overnight oats take less than 5 minutes to prep, they’re portable, grab-and-go, and so nutritious.
- Fun nutrition tip: the starches from the rolled oats undergo a process called retrogradation when soaked in liquid, which increases the resistant starch (RS) content. An increase in RS feeds your gut bacteria, helps you stay full longer, and supports balanced blood sugar levels.
Isn’t pudding mix full of “toxic” chemicals?
Yes, I have a bunch of recipes using instant pudding mix – but I just can’t help it! People LOVE these recipes and I always have leftover pudding mix to use up. Plus, they’re REALLY good! So here is my take.
Instant pudding mix is an easy and convenient way to add taste and texture! It’s mostly sugar, modified starches for thickening, flavorings, and some food colorings or stabilizers. These are all FDA-approved ingredients considered safe to eat in the amounts found in foods.
That said, it is a highly processed product – it’s not very nutrient-dense and it does contain artificial additives. So while it’s fine to enjoy occasionally, it’s not something to rely on for nutrition.
Food additives like the ones in Jell-O pudding mix have been evaluated repeatedly by the FDA (Food and Drug Administration), EFSA (European Food Safety Authority), and other global food safety agencies. For an additive to be approved, it must undergo toxicology studies to determine a “no observed adverse effect level” (NOAEL).
Now, remember: the “dose” makes the poison. Therefore, there might be one study out there that says one of these additives “may be a carcinogen” but 1) there is not enough research or even a specific dose in which this could be the case, and 2) the other studies in which this additive has been used have found no harm.
There’s strong scientific consensus that the additives in small amounts are not dangerous. I would never recommend a food if I truly believed it would cause significant harm to other people.
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Step-By-Step Directions
Enjoy an easy, well-balanced breakfast that tastes like dessert yet will keep you full for hours, help you reach a higher protein and fiber intake, improve your gut microbiome, and even support brain health!
Ingredients
Makes two servings with just 408 calories, 33 grams of protein, and 11 grams of fiber! No additional sweetener needed (unless preferred).
- 1 cup rolled oats.
- 2 cups of skim milk or preferred cow’s milk. Fairlife milk will increase protein intake, plant-based milk may affect consistency.
- 1-2 scoops of vanilla protein powder. I used just 1 scoop of Optimum Nutrition Vanilla Ice Cream Protein Powder for both cow’s milk and plant-based milk versions.
- 2 tablespoons of chia seeds. Increase to 4 tablespoons if subtituting with plant-based milk.
- 2 tablespoons of instant cheesecake pudding mix
- The zest of 1/2 a lemon
- Pinch of salt, optional.
- Toppings: blueberries, whipped cream, graham crackers, lemon zest
Nutritional information with one scoop of protein powder and Fairlife milk: 408 calories, 8.4 grams of fat, 51 grams of carbohydrates, 11 grams of fiber, 33 grams of protein, 14.6 grams of sugar. High in calcium and vitamin D!
Nutritional information with one scoop of protein powder, 4 tablespoons of chia seeds and almond milk: 455 calories, 25 grams of protein, 16 grams of fat, 53 grams of carbohydrates, 16 grams of fiber, 8 grams of total sugars, 316 mg sodium, great source of calcium.
Instructions
- Add all the base ingredients to a medium or large bowl (that has an airtight lid).
- Whisk the ingredients together until well combined.
- Refrigerate for at least 6 hours in an airtight storage container.
- Divide into two glasses or airtight storage containers. Top with blueberries (at least 1/2 cup), whipped cream, crushed graham crackers, and more lemon zest if preferred. Store in the fridge for up to 4 days! Enjoy.
Store in any airtight container or these 8 Ounce Glass Mason Jars are perfect for portability and storage.
Recipe Notes
Lemon Blueberry Cheesecake Overnight Oats {High Protein and Fiber}
Ingredients
Base Ingredients
- 1 cup rolled oats
- 2 cups skim milk or preferred milk, see notes
- 2 tablespoons chia seeds increase to 4 tbsp. with plant-based milk
- 2 tablespoons instant cheesecake pudding mix
- 1 scoop vanilla protein powder I used Optimum Nutrition Vanilla Ice Cream
- Zest of 1/2 lemon plus juice, if preferred
- Pinch of salt optional
Toppings {most are optional}
- 1 cup blueberries fresh or thawed from frozen
- Crushed graham crackers
- Whipped cream
- Chopped nuts for crunch and texture
- Lemon zest
Instructions
- Add all the base ingredients to a medium or large bowl (that has an airtight lid).
- Whisk the ingredients together until well combined.
- Refrigerate for at least 6 hours in an airtight storage container.
- Divide into two glasses or airtight storage containers.
- Top with blueberries (at least 1/2 cup), whipped cream, crushed graham crackers, and more lemon zest if preferred. Store in the fridge for up to 4 days! Enjoy.