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!