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Blueberry Cheesecake Overnight Oats

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Author:

Erin

Published:

May 18, 2014

Updated:

January 26, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

Here’s a new overnight oats recipe I tried out a couple weeks ago…it’s taken me a really long time to post the recipe like I promised in one of my meal prep posts.  Sorry! I’ve been really busy.  You know, just looking for a new apartment in San Francisco, getting ready to move, getting ready for a west coast trip and watching obscene amounts of Sara Bareilles videos.  It really can’t be helped.  Here’s my new favorite video 🙂 Don’t get bored in the first 10-15 seconds of the song, trust me it will be worth it! But maybe don’t listen to it with the kiddos around.  She curses like a sailor and I love it.  I can’t wait to see her in concert!
Now, as for the oats – these are also awesome.  Cheesecake is a great way to start the day, but maybe not so great for the bod. So I cleaned it up and stuck it in a jar.  You could change up the fruit to whatever berry you like best, raspberries would probably be awesome in this too.  I used blueberry Greek yogurt to boost the flavor, so swap the blueberry for whatever fruit you’re using.
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Blueberry Cheesecake Overnight Oats

Prep: 10 minutes mins
Total: 10 minutes mins
Servings: 1 serving
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Servings: 1 serving

Ingredients

  • 1/3 cup rolled oats
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tbsp Jay Robb’s Vanilla Whey Protein
  • 1/2 tbsp chia seeds
  • 1/2 cup blueberries
  • 2 tbsp Philadelphia Fat Free Cream Cheese
  • 1/4 cup blueberry Stonyfield Organic Non-Fat Greek yogurt

Instructions

  • Whisk together almond milk and protein powder until smooth.  Mix in chia seeds and rolled oats.  Set aside.
  • In a small bowl, combine cream cheese and yogurt.  Set aside.
  • In a resealable container or jar, layer oat mixture, cream cheese mixture and blueberries.  Refrigerate overnight.

Nutrition Information

Calories: 320kcal (16%), Carbohydrates: 44g (15%), Protein: 23g (46%), Fat: 6g (9%), Cholesterol: 5mg (2%), Sodium: 335mg (15%), Fiber: 8g (33%), Sugar: 15g (17%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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