These Blueberry Lemon Cheesecake Overnight Oats are tart, sweet, and creamy all at the same time. It’s a healthy breakfast you can make ahead of time for those mornings that you’re in a rush!
Add blueberries to pan and cook for about 5-10 mins. Mash them with a fork while they are cooking to break them up.
Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
Let stand until cooled. Extra jam will last about 2 weeks in the fridge.
Add all cream cheese ingredients to a high-speed blender and blend until smooth. Extra topping will last 3-4 days in the fridge.
Make Lemon Overnight Oats.
Layer half of the lemon oats, then some blueberry jam, then the rest of the lemon oats and top with some of the cream cheese topping.
Refrigerate overnight (or at least 4 hours).
Top with fresh blueberries when ready to eat if desired.
Nutrition facts based on 2 TB of jam and 2 TB of cream cheese topping.