Description
A refreshing and nutritious Lemon Cheesecake Overnight Oats recipe that combines creamy oats with zesty lemon flavor and vegan ingredients. This no-cook breakfast or snack option is quick to prepare, requires minimal ingredients, and can be made ahead for busy mornings.
Ingredients
Units
Scale
Base Ingredients
- 1 cup (100 grams) rolled or old fashioned oats
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup (or 2 chopped Medjool dates)
- 1 teaspoon vanilla extract
- 2 very small pinches fine sea salt
- 1 1/2 cup (360 mls) plant milk, not soy milk
- Zest of 1 medium lemon
- 2 tablespoons lemon juice
- 1 to 2 vegan graham crackers, or digestive biscuits (or similar cookies)
Optional
- 2 small dollops of vegan lemon curd
Instructions
- Combine Ingredients: Take 2 jars or other small lidded containers. To each, add ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, a small pinch of salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon of lemon juice.
- Mix and Refrigerate: Stir all ingredients really well until fully combined. Put the lid on tightly and refrigerate overnight or for up to 5 days, allowing the oats and chia seeds to soak and soften.
- Serve: Before serving, crumble over the vegan graham crackers or digestive biscuits, and add a dollop of optional vegan lemon curd. Serve directly in the container to save washing up.
Notes
- Make ahead/meal prep: Prepare a batch at the weekend and they will last for up to 5 days in the refrigerator.
- Perfect for eating at home or taking with you on the go.
- Use plant milk of your choice except soy milk to maintain best texture.
- Optional lemon curd adds extra tangy flavor but can be omitted for a simpler version.
Nutrition
- Serving Size: 1 jar (approximately 220 grams)
- Calories: 280
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
