Cheesecake Oatmeal

~The breakfast style cheesecake!

If you love the creamy, dreamy flavors of cheesecake but want a healthy breakfast, this Cheesecake Oatmeal is here to save the morning. It’s sweet, tangy, and satisfying, with a swirl of blueberries for a fruity pop. Bonus: it’s easy to prep ahead, so your breakfast is ready to go after a busy morning—or a lazy night!

Why You’ll Love It

• Contains protein – thanks to yogurt, cream cheese, and optional protein powder.
• Fiber-rich – oats and chia seeds keep you full for hours.
• Naturally sweetened – only a touch of maple syrup, no refined sugar.
• Make-ahead friendly – prepare the night before for an effortless breakfast.

The Recipe

Servings: 1 | Total Time: 10 min | Difficulty: easy

Ingredients

Base:

• 5 tbsp rolled oats (approx. 50 g)
• 1 tbsp chia seeds
• 1 heaped tbsp vegan vanilla protein powder (optional)
• ½ tsp maple syrup
• ¼ tsp vanilla extract
• 120–150 ml almond milk (add gradually)

Cheesecake Topping:

• 120 g plain coconut yogurt
• 1 tsp maple syrup
• 1 tbsp (15 g) light vegan cream cheese
• 50 g frozen blueberries, cooked with 1 tsp chia seeds & a splash of water

Instructions

1. Mix the oats, chia seeds, protein powder (if using), maple syrup, vanilla extract, and milk in a jar. Let sit for 10 minutes.
2. Cook the blueberries with 1 tsp chia seeds and a splash of water until soft.
3. Mix the yogurt and cream cheese, then layer it on top of the oat base. Swirl in the cooked blueberries.
4. Refrigerate overnight or for at least 4 hours.

Note: If skipping protein powder, reduce the milk slightly to keep the texture creamy.

Nutrition

Per serving, approx: Calories: 547 kcal | Protein: 36 g | Carbohydrates: 61 g | Fat: 16 g | Fiber: 11 g

Dietary Info

Gluten-free | Low added sugar | High in protein and fiber | Vegan