Lemon Cheesecake Overnight Oats

2 cups rolled oats (approx. 178g)

1 cup plain yogurt (thick, unsweetened; approx. 227g)

½ cup almond milk (or coconut water or any plant milk; approx. 120ml)

3½ tbsp lemon juice (freshly squeezed; approx. 50g (use 3–4 tbsp to taste))

1 tbsp chia seeds (approx. 14g)

1 tsp vanilla extract (approx. 5g)

1½ tbsp maple syrup (or to taste; approx. 32g)

½ cup soy yogurt (or any plant-based yogurt; for topping; approx. 113g)

½ tbsp desiccated coconut (optional; approx. 4g)

In a high-speed blender, combine the rolled oats, plain yogurt, almond milk (or other plant milk), lemon juice, chia seeds, vanilla extract, and maple syrup. Blend on high for about 1 minute, or until smooth and thick like a batter.
Divide the mixture into two jars or containers. Seal and refrigerate for at least 1 hour, or overnight, to thicken and chill.
Before serving, top each portion with a spoonful of soy yogurt and a sprinkle of desiccated coconut (if using).

Course🥞Breakfast

Diets🌱Vegan...

Category🥞Breakfast

Cuisine🇺🇸American

Occasions📆Everyday💪Healthy

Season🔁Year-round

DifficultyEasy ⏰ 10m