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Peanut Butter Cheesecake Overnight Oats

Peanut Butter Cheesecake Overnight Oats

Get ready to transform your mornings with these incredible Peanut Butter Cheesecake Overnight Oats; this recipe is your secret weapon for a quick, satisfying, and utterly delicious breakfast that tastes like dessert but is packed with goodness. It’s the perfect way to start your day with a burst of flavor and energy, all without turning on the stove!
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Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 4 minutes
Total Time 4 minutes
Servings: 1 serving
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats (old-fashioned oats work best for texture) rolled oats (old-fashioned oats work best for texture)
  • 1 tablespoon chia seeds
  • 1/4 cup creamy peanut butter (natural or regular, your preference) creamy peanut butter (natural or regular, your preference)
  • 1/4 cup plain Greek yogurt (or your favorite dairy-free alternative) plain Greek yogurt (or your favorite dairy-free alternative)
  • 1/2 cup milk (dairy or non-dairy, like almond, oat, or soy) milk (dairy or non-dairy, like almond, oat, or soy)
  • 1 tablespoon sweetener, such as maple syrup, honey, or agave adjust to your sweetness preference
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons cream cheese, softened softened
  • 1 tablespoon powdered sugar
  • splash milk to reach desired consistency
Extra peanut butter drizzle
Chopped peanuts
Chocolate chips
Fresh berries

Equipment

  • Medium-sized jar or bowl
  • Small separate bowl
  • Whisk
  • Spoon or skewer

Method
 

  1. In a medium-sized jar or bowl, combine the rolled oats and chia seeds. Stir them together to ensure the chia seeds are evenly distributed amongst the oats. This is crucial for achieving that perfect thick, pudding-like consistency.
    1/2 cup rolled oats (old-fashioned oats work best for texture), 1 tablespoon chia seeds
  2. To the same jar or bowl, add the creamy peanut butter, Greek yogurt, milk, sweetener (maple syrup, honey, or agave), vanilla extract, and a pinch of salt.
    1/4 cup creamy peanut butter (natural or regular, your preference), 1/4 cup plain Greek yogurt (or your favorite dairy-free alternative), 1/2 cup milk (dairy or non-dairy, like almond, oat, or soy), 1 tablespoon sweetener, such as maple syrup, honey, or agave, 1/2 teaspoon vanilla extract, 1 pinch salt
  3. Stir all the ingredients together until they are well combined and no dry pockets of oats or peanut butter remain. Ensure the peanut butter is fully incorporated into the milk and yogurt mixture. It will look a little like a thick batter at this stage.
  4. If you're adding the cheesecake swirl, in a small separate bowl, whisk together the softened cream cheese and powdered sugar until smooth. Gradually add a splash of milk, whisking continuously, until you achieve a thick but pourable consistency, similar to a very thick frosting.
    2 tablespoons cream cheese, softened, 1 tablespoon powdered sugar, splash milk
  5. If using the cheesecake swirl, dollop about half of the cheesecake mixture onto the top of the oat mixture in your jar or bowl. Using a spoon or a skewer, gently swirl the cream cheese into the oats. Don't overmix; the goal is to create ribbons of cheesy goodness throughout.
  6. Cover the jar or bowl tightly with a lid or plastic wrap. Place it in the refrigerator for at least 4 hours, but ideally overnight, to allow the oats and chia seeds to absorb the liquid and thicken.
  7. In the morning, give the overnight oats a quick stir. If they are too thick for your liking, you can add a splash more milk to reach your desired consistency. Top with your favorite toppings – a drizzle of peanut butter, some chopped peanuts, a sprinkle of chocolate chips, or fresh berries.
    splash milk

Notes

Store in an airtight container in the refrigerator for up to 3-4 days.
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