Lemon Blueberry "Cheesecake" Oats

Sweet, fresh, zingy and creamy. This lemon blueberry cheesecake inspired oats is a wonderful breakfast to enjoy this spring.

Yes, another dessert inspired breakfast on my blog. It is no secret that I have a sweet tooth. I try to avoid sugars where possible, which is why I use the desserts as inspiration to create breakfasts, which are not only healthy but also nutritious.

THE INGREDIENTS

ROLLED OATS

Make sure to use a gluten-free certified oats for a gluten-free option.

PLANTBASED YOGHURT

The yoghurt is the "cream cheese" element in the oats, make sure to use a good yoghurt.

A Greek-style works best as they are thick, rich and extra creamy.

Make sure to use an unsweetened or sugar-free yoghurt to keep it healthy. My personal preference is the Oatly Greek-style yoghurt made with oats.

Alternatively you can use any yoghurt of your choice

BLUEBERRIES

I think frozen work best in this recipe, but you can use fresh too.

LEMON

Adding lemon zest is a must for that zingy citrus flavour. For the lemon juice please use fresh lemon juice and not the one from the bottle.

CASHEW or ALMOND MILK

Using a milk such as cashew milk makes this breakfast even creamier. You can however use any milk of choice.

VANILLA EXTRACT

Another classic flavour to add to this dessert inspired breakfast.

FOR SWEETNESS

I usually use banana to sweeten my oats, but in this recipe I like using maple syrup. Date or agave syrup will work well too.

THIS OATS IS

• creamy

• rich

• sweet

• zingy

• basically tastes like dessert

• easy to make

• nutritious

• and healthy

Another reason to love overnight oats is that it saves you a lot of time in the mornings.

You can make the individual portions directly in the serving bowls or on-the-go containers.

One of my favourite things to do on weekends is paging through books, with soft music playing in the background, whilst enjoying a delicious breakfast. Most likely oats. Even better if its dessert inspired.

OTHER DESSERT INSPIRED BREAKFASTS

lemon poppyseed overnight oats

bounty chia pudding

Vegan Tiramisu Overnight Oats

blended chocolate & orange baked oats

LEMON BLUEBERRY "CHEESECAKE" OATS

Sweet, fresh, zingy and creamy. This lemon blueberry cheesecake inspired oats is a wonderful breakfast to enjoy this spring.

Serves 2

Time: 10 min, plus soaking time

INGREDIENTS

• 1 cup rolled oats

• 3/4 cup frozen blueberries

• 1 mashed banana or 1 tbsp maple syrup for sweetness

• 1 cup almond or cashew milk

• 2 tbsp plantbased yoghurt, greek-style works best

• zest from 1/2 lemon

• 1 - 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• pinch of salt

TO SERVE

• a dollop of yoghurt per serving

• blueberries

• lemon zest

• a drizzle of maple syrup

INSTRUCTIONS

1. Mix the oats, yoghurt, salt, lemon zest, mashed banana (if using) & almond milk until well combined.

2. Set aside.

3. In the meantime, heat the blueberries on low in a small pot until the fruit breaks down.

4. Add the lemon juice and mix again.

5. Add the blueberry mixture to the oats.

6. Add a tablespoon of maple syrup (if using) and mix until well incorporated.

7. Cover the oats and let it sit overnight in the fridge.

8. To serve: divide the oats between 2 bowls or jars. Top with more yoghurt, blueberries and more lemon zest.