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High Protein Blueberry Cheesecake Oats

High protein blueberry cheesecake oats in a creamy layered glass jar.
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A creamy, no-cook breakfast that tastes like dessert but fuels your body. These overnight oats combine the tangy flavor of cheesecake with sweet blueberries for a protein-packed start to your day. Perfect for meal prep and busy mornings.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 scoop (30g) vanilla protein powder
  • 1 tablespoon chia seeds
  • 1 cup unsweetened almond milk
  • 1/2 cup plain Greek yogurt
  • 1-2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon cream cheese, softened
  • 1 teaspoon lemon juice

Instructions

  1. In a medium bowl, combine oats, protein powder, and chia seeds. Whisk to combine.
  2. Add almond milk, 1/2 cup Greek yogurt, maple syrup, and vanilla extract. Stir until smooth.
  3. In a small bowl, mash half the blueberries with a fork.
  4. Add 2 tablespoons Greek yogurt, cream cheese, and lemon juice to mashed blueberries. Mix until smooth.
  5. Divide half the oat mixture between two 16-ounce jars.
  6. Spoon half the blueberry cheesecake mixture over each layer.
  7. Repeat with remaining oat mixture and blueberry cheesecake mixture.
  8. Top with remaining whole blueberries.
  9. Seal jars and refrigerate for at least 4 hours or overnight.
  10. Serve chilled, with optional toppings if desired.

Notes

For best results, use old-fashioned rolled oats, not steel-cut. The oats need at least 4 hours to soften and absorb liquid. Can be stored in refrigerator for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/high-protein-blueberry-cheesecake-oats/