This is the third overnight oats recipe I am sharing with you within the past week! Like I said in my previous post, I’m kind of on an overnight oat kick.

I just think they’re one of the best summer breakfasts. They allow you to enjoy the comfort of a bowl of oats, but, because you prep them the night before, you can enjoy them cold when you wake up in the morning by simply pulling them out of the refrigerator and transferring them to your favourite breakfast bowl.

I’m assuming you have a favourite breakfast bowl…

I know I do.

I also have a favourite overnight oats recipe out of the three I’ve shared with you so far, and this is it!

I’ve always been a lover for cheesecake-flavoured things.

Remember Cold Stone Creamery? My go-to order there was cheesecake-flavoured ice cream with fresh raspberries folded in. Best. Combo. Ever.

To be honest, I didn’t *plan* for these overnight oats to remind me of raspberry cheesecake, but when I took my first bite, I knew that’s what I would call this recipe: Raspberry Cheesecake Overnight Oats

I am so excited for you to try this recipe. I really do think the specific type of protein powder I used helped with the cheesecake-y flavour, but if you don’t have this particular kind, I think any vanilla flavoured protein powder will do, but I have not tried any other kind yet, so can’t be sure.

As always, if you make my recipes, feel free to take a picture and post to Instagram. Be sure to tag me @iaammegdoll, so I can connect with you over there!

Raspberry Cheesecake Overnight Oats

Ingredients

3/4 cup plain, grass-fed yogurt (I use this one as it’s the one that I can find where I’m located that’s the highest in fat and grass fed)

1 tbsp chia seeds

1 serving vanilla flavoured protein powder (I highly recommend this one if you can tolerate whey)

1/2 cup gluten free rolled oats

2/3 cup frozen raspberries (for best results, use frozen)

1/3 cup unsweetened oat milk (or any unsweetened nut milk of your choice)

Directions

  1. Add yogurt, chia seeds, protein powder, oats, and nut milk to a glass jar.
  2. Stir until fully combined.
  3. Then, add your frozen raspberries and gently “fold” the raspberries into the mixture. The goal is not to blend the raspberries, but gently stir them in so they remain whole.
  4. Secure a lid onto the glass jar and leave in the refrigerator overnight.
  5. In the morning, remove from the refrigerator and transfer to a serving bowl.
  6. Enjoy as is or with toppings of your choice!