These Blueberry Cheesecake Overnight Oats are the perfect balance of sweet, tart, and utterly irresistible. It’s like having dessert for breakfast! With just a handful of simple ingredients and under 20 minutes of prep the night before, your mornings just got a whole lot easier!
Overnight oats offer a no-cook approach to preparing oatmeal.
Rather than cooking oats on the stovetop or in the microwave, you simply soak them in milk overnight.
I especially love them because you can switch up the flavors each time, so it won't feel like you are eating the same breakfast every day.
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Ingredients
Layers of crunchy granola, creamy oats, tangy vegan Greek yogurt, homemade blueberry jam, and extra granola— this is the breakfast of dessert lovers' dreams!
With just a few simple ingredients and less than 20 minutes of prep time, you can have an irresistibly delicious breakfast ready to go.
Old-Fashioned Oats: I highly recommend using Old-Fashioned Oats instead of quick oats. Quick oats tend to be thinner and can turn mushy, while rolled oats hold their texture much better, making them perfect for meal prep.
Plant-Based Milk: Any non-dairy milk works great for making overnight oats. I usually go with almond or oat milk.
Vegan Greek Yogurt: If you can find it, vegan Greek yogurt is the best choice for its thick texture and tangy flavor. I like using Kite Hill, which I get at Whole Foods. If it’s not available, any unsweetened plant-based yogurt will work.
Vegan Cream Cheese: Adding this helps us achieve a "cheesecake" flavor. I love using brands like Violife or Kite Hill for this!
Chia Seeds: Adding chia seeds helps with thickness and creaminess.
Maple Syrup: Just a touch for added sweetness. Add more or less, if desired.
Vanilla and Salt: I use vanilla paste from Trader Joe's. Extract works well, too! And don't forget the salt. Just a sprinkle to balance the flavors.
Blueberry Jam: This comes together by using fresh blueberries, organic cane sugar, and a lemon juice. Prepare it the night before, along with your overnight oats, and you'll have a perfectly thick and delicious jam ready in the morning.
Granola: This serves as the "crust" for our cheesecake. I use my vegan granola recipe, but store-bought works just as well. If you're going the store-bought route, try choosing a simple flavor, like vanilla almond granola.
See recipe card for quantities.
Helpful Equipment
No fancy equipment is needed to make overnight oats.
However, I recommend investing in a few jars with lids so you can prep your oats in advance and have them ready for several days.
Here are a few jars that I recommend: Overnight Oat Jars 2-pack, 16 oz Overnight Oats Containers and this 6 Pack Overnight Oats Containers with Spoons.
How to Make This Recipe
These delicious blueberry overnight oats are made for dessert lovers!
Simple ingredients are whisked together to create a sweet and decadent snack or breakfast that will satisfy that sweet tooth and keep you full.
The full written recipe can be found in the recipe card below.
Step 1: To make the blueberry jam, combine the blueberries and sugar in a small saucepan.
Step 2: Cook over medium heat until the blueberries release their juices and the sugar melts.
Step 3: Mash the blueberries, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Allow the jam to cool, then stir in the lemon juice and a bit of lemon zest. Transfer it to an airtight container and refrigerate overnight.
Step 4: While the blueberries are simmering, prepare the overnight oats by adding all the ingredients to a storage container or jar.
Step 5: Stir well to combine.
Step 6: Fold in a handful of fresh blueberries.
Step 7: Cover and refrigerate overnight, or for at least 5-6 hours.
Step 8: The next day, layer the cheesecake overnight oats just before serving. Start with a layer of granola, then add some of the overnight oats, a dollop of vegan Greek yogurt, some blueberry jam, and finish with a sprinkle of granola and fresh blueberries.
This recipe makes 2 breakfast sized servings or 3-4 smaller snack sized servings.
Note: Hold off on assembling until morning. It’s worth taking a few extra seconds to layer the cheesecake overnight oats so the granola stays crunchy and the blueberry jam stays intact.
Substitutions
Feel free to switch things up based on what you have on hand.
Non-Dairy Milk: Any plant-based milk will work here. Soy, oat, almond, or even cashew! Use your favorite.
Vegan Greek Yogurt: If you can't find it, you can use unsweetened plant-based yogurt. But I find the greek yogurt adds more tang and helps with the "cheesecake" flavor, so it's worth looking for!
Cream Cheese: You can omit it if you don't have it but it helps achieve the "cheesecake" flavor but isn't mandatory.
Chia Seeds: If you don't enjoy chia seeds, use ground flaxseed.
Pure Maple Syrup: Agave syrup is a good substitute.
Blueberry Jam: You can use frozen blueberries instead of fresh, but fresh is definitely best. I highly recommend making the jam from scratch, but store-bought can work in a pinch.
Flavor Ideas
By now you know how much I love overnight oats.
They've been a meal prep favorite of mine for a long time!
I have tons of flavors to choose from, so if you enjoy this one, you’ll definitely want to try these too!
Breakfast and caffeine in one with Matcha Overnight Oats or Coffee Overnight Oats.
Try more fruit flavors like this Banana Chocolate Chip Overnight Oats, Applesauce Overnight Oats, or Overnight Oats with Frozen Fruit.
Have a sweet tooth but want a snack that will keep you full? These Brownie Batter Overnight Oats and Cookie Dough Overnight Oats are for you!
Don't have all the ingredients but still want to try them? No worries, make these Overnight Oats without Yogurt or Overnight Oats without Chia Seeds!
Tips & Tricks
Avoid quick oats as they can become too mushy, and steel-cut oats, which require more time to soften. Old-fashioned oats are a must!
Use the appropriate jar. An 8oz jar will be filled to the top with oats and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the oats on the go.
Don’t skip the chia seeds: The chia seeds create a thick, creamy texture. If you don’t have chia seeds, use flax seeds instead. But you'll want some thickening ingredient for added creaminess.
Salt your oats! I know this sounds weird but trust me. It will help balance and bring out the flavors and won't make your oatmeal salty.
Stir before assembling: Give your oats a good stir before assembling the cheesecake layers to mix in any liquid that may have settled at the top. If they've thickened too much, add a splash of plant-based milk.
Wait to assemble: This is important! Take a few extra seconds in the morning to assemble the cheesecake overnight oats so the granola stays crunchy and the blueberry jam stays in place. You won’t regret it!
Storage
Store your overnight oats and blueberry jam in separate airtight containers or jars in the fridge for 3-4 days.
Frequently Asked Questions
Yes, frozen blueberries work fine, but fresh will give the best texture and flavor.
They last up to 4 days in the fridge when stored in an airtight container. But I would recommend storing the granola, overnight oats, and the jam separately.
Yes, the granola adds a nice crunch and serves as a "crust" for our cheesecake flavor. I don't recommend skipping it!
More Overnight Oat Recipes
Looking for other easy vegan breakfast recipes like this? Try these:
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Recipe
Blueberry Cheesecake Overnight Oats
Ingredients
Overnight Oats
- ½ cup Old Fashioned Oats
- ½ cup + 2 tablespoons Plant-Based Milk
- ¼ cup Vegan Greek Yogurt
- 1 tablespoon Vegan Cream Cheese softened
- 1 tablespoon Chia Seeds
- 1 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract or paste
- Pinch of Kosher Salt
- ¼ cup Blueberries
Blueberry Jam
- 1 ½ cups Blueberries
- 2 tablespoons Organic Cane Sugar
- 2 teaspoons Lemon Juice and zest
Toppings
- ½ cup Vegan Granola store-bought or homemade
- ¼ cup Vegan Greek Yogurt for topping
- ¼ cup Blueberries optional
Instructions
- To make the blueberry jam, combine the blueberries and sugar in a small saucepan. Cook over medium heat until the blueberries release their juices and the sugar melts.
- Mash the blueberries, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
- Allow the jam to cool, then stir in the lemon juice and a bit of lemon zest. Transfer it to an airtight container and refrigerate overnight.
- While the blueberries are simmering, prepare the overnight oats by adding all the ingredients to a storage container or jar.
- Stir well to combine, then fold in a handful of fresh blueberries. Cover and refrigerate overnight, or for at least 5-6 hours.
- The next day, layer the cheesecake overnight oats just before serving. Start with a layer of granola, then add some of the overnight oats, a dollop of vegan Greek yogurt, some blueberry jam, and finish with a sprinkle of granola and fresh blueberries. This recipe makes 2 breakfast sized servings or 3-4 smaller snack sized servings.
Notes
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