Peanut Butter Cheesecake Overnight Oats
A delightful and nutritious breakfast option, these Peanut Butter Cheesecake Overnight Oats combine the rich flavors of cheesecake with hearty oats for a creamy, satisfying meal.
Ingredients
Base Ingredients
- 1 cup rolled oats
- 2 cups almond milk or any other plant-based milk
- 1/2 cup Greek yogurt or dairy-free yogurt
- 1/4 cup peanut butter
- 1 tablespoon honey or maple syrup for sweetness
- 1 teaspoon vanilla extract
- a pinch salt
Optional Toppings
- chopped nuts
- chocolate chips
- fresh berries
- banana slices
Instructions
Preparation
- In a mixing bowl, whisk together rolled oats, almond milk, Greek yogurt, peanut butter, honey (or maple syrup), vanilla extract, and a pinch of salt until well combined.
- Divide the mixture into individual serving containers or jars.
- Cover the containers and place them in the refrigerator. Allow the oats to soak overnight, or at least 4-6 hours.
- The next morning, take your oats out, give them a stir, and add your favorite toppings.
- Dig in and enjoy the creamy goodness of your Peanut Butter Cheesecake Overnight Oats!
Notes
For substitutions, feel free to swap almond milk for soy or oat milk, and use sunflower seed butter instead of peanut butter for nut allergies. For creamier oats, you can increase the Greek yogurt or add more almond milk. Ensure rolled oats are used; instant oats may become too mushy. Store in an airtight container in the fridge for 3-5 days.