Overnight oats have become very popular recently, and for good reason. They are easy to make ahead so you have a filling meal ready to go for busy mornings. This Raspberry Lemon Cheesecake Overnight Oats recipe tastes good enough to be dessert but is balanced enough for breakfast!
Ingredients
- ½ cup organic whole oats
- 1 tbsp. chia seeds
- ½ cup Kalona SuperNatural Organic Whole Milk
- 1/3 cup Kalona SuperNatural Organic Cottage Cheese (2% or Whole)
- ½ cup fresh or frozen organic raspberries
- 1 tsp. lemon zest +1 tsp. lemon juice
- 1 tsp. maple syrup or honey
- ¼ cup organic chopped nuts, coconut or other favorite toppings (optional)
Directions
- In a glass jar or small container, mix oats, chia seeds, milk and cottage cheese together until well combined.
- In a separate small bowl, smash the raspberries with a fork and combine with the lemon zest, lemon juice and maple syrup. Pour the raspberry lemon mixture over top the oats.
- Cover and place in the refrigerator overnight. In the morning, stir together the oat mixture with the raspberries. Top with any mix-ins of choice such as nuts, seeds or shredded coconut.
Recipe courtesy of Melissa Mclaughlin, Registered Dietitian.
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Raspberry Lemon Cheesecake Overnight Oats
Description
Overnight oats have become very popular recently, and for good reason. They are easy to make ahead so you have a filling meal ready to go for busy mornings. This Raspberry Lemon Cheesecake Overnight Oats recipe tastes good enough to be dessert but is balanced enough for breakfast.
Ingredients
Scale
- ½ cup organic whole oats
- 1 tbsp. chia seeds
- ½ cup Kalona SuperNatural Organic Whole Milk
- 1/3 cup Kalona SuperNatural Organic Cottage Cheese (2% or Whole)
- ½ cup fresh or frozen organic raspberries
- 1 tsp. lemon zest +1 tsp. lemon juice
- 1 tsp. maple syrup or honey
- ¼ cup organic chopped nuts, coconut or other favorite toppings (optional)
Instructions
- In a glass jar or small container, mix oats, chia seeds, milk and cottage cheese together until well combined.
- In a separate small bowl, smash the raspberries with a fork and combine with the lemon zest, lemon juice and maple syrup. Pour the raspberry lemon mixture over top the oats.
- Cover and place in the refrigerator overnight. In the morning, stir together the oat mixture with the raspberries. Top with any mix-ins of choice such as nuts, seeds or shredded coconut.
Notes
Recipe courtesy of Melissa Mclaughlin, Registered Dietitian.
- Category: breakfast
- Cuisine: American