Strawberry Cheesecake Overnight Oats || Gracefult Kitchen

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Strawberry Cheesecake Overnight Oats

Breakfast

These overnight oats are chock-full of classic strawberry-cheesecake flavors—from the rich cream cheese layers to the sweet strawberry base, this feels like dessert for breakfast in the best way possible. If strawberries aren’t at their peak, swap them out for raspberries, blueberries or chopped stone fruit like peaches or nectarines. You could try frozen strawberries, but they may add more liquid to the mixture.

Ingredients

1 3/4 cups old-fashioned rolled oats
1 3/4 cups unsweetened almond milk
1 cup whole-milk plain strained (Greek-style) yogurt
1 1/2 tablespoons white or black chia seeds
2 1/2 tablespoons pure maple syrup, divided
4 teaspoons vanilla extract, divided
4 cups fresh strawberries, divided
1/2 teaspoon grated lemon zest
6 ounces reduced-fat cream cheese, softened
1 1/2 tablespoons half-and-half
2 teaspoons lemon juice
1/2 cup graham cracker crumbs (from 4 graham cracker sheets)

Description

Combine oats, almond milk, yogurt, chia seeds, 1 tablespoon maple syrup and 2 teaspoons vanilla in a medium bowl; stir well. Cover and refrigerate for at least 8 hours or up to 4 days.
Meanwhile, hull and chop 3 cups strawberries; place in a medium bowl. Add lemon zest and the remaining 1 1/2 tablespoons maple syrup; toss gently to combine. Cover and refrigerate until ready to use or up to 4 days.
Mix cream cheese, half-and-half, lemon juice and the remaining 2 teaspoons vanilla with a rubber spatula in a medium bowl until fluffy and smooth, about 1 minute. Cover and refrigerate until ready to use or up to 4 days.
Spoon a scant 1/4 cup strawberry mixture into each of 4 (16-ounce) jars; spoon 1/2 cup oat mixture over the strawberry mixture in each jar. Top each with 1 1/2 tablespoons cream cheese mixture. Repeat the layers. Top each jar with 2 tablespoons graham cracker crumbs. Slice the remaining 1 cup strawberries; divide among the jars.