Creamy, lightly sweet, and packed with fresh strawberry flavor, these strawberry cheesecake overnight oats are an easy, no-cook breakfast that feels indulgent while still staying wholesome. Prepared the night before, they’re ready to grab straight from the fridge, making mornings simpler and more delicious.

Why You’ll Love This Recipe

This recipe is perfect for busy mornings when you want something filling but effortless. It has the comforting texture of cheesecake, the freshness of ripe strawberries, and the nutrition of oats and chia seeds. There is no cooking involved, it’s easy to customize with what you already have, and it tastes like a treat while still being balanced enough for everyday breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup old fashioned rolled oats, dry
• 1 tablespoon chia seeds
• 1 1/2 cups unsweetened almond milk
• 1 1/2 tablespoons pure maple syrup or raw honey
• 1 cup fresh strawberries, diced
• 1/2 teaspoon vanilla extract
• 1/4 cup ricotta cheese

For the crumble topping

• 2 tablespoons chopped nuts of choice, such as roasted almonds

Directions

In a mixing bowl, combine the rolled oats, chia seeds, almond milk, maple syrup or honey, diced strawberries, vanilla extract, and ricotta cheese. Stir until everything is well mixed and the ricotta is evenly distributed.

Divide the mixture equally between two glass jars or containers with tight-fitting lids.

Cover the jars and place them in the refrigerator for at least 6 hours or overnight to allow the oats and chia seeds to soften and thicken.

Before serving, give each jar a good stir. Sprinkle about 1 tablespoon of chopped nuts over each serving for added crunch. Garnish with extra fresh strawberries if desired.

Servings and timing

This recipe makes 2 servings.

Preparation time: 10 minutes
Chilling time: 6 to 8 hours (overnight recommended)
Total time: about 6 to 8 hours 10 minutes

Storage/Reheating

Store the overnight oats in sealed containers in the refrigerator for up to 3 days. These oats are meant to be eaten cold, so reheating is not necessary. If the mixture thickens too much during storage, simply stir in a splash of almond milk before eating.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. Rolled oats give the best consistency.

Is this recipe eaten cold?

Yes, overnight oats are designed to be eaten cold, similar to a thick pudding.

Can I make this recipe dairy-free?

You can replace the ricotta with a plant-based alternative or thick coconut yogurt for a similar creamy texture.

Can I use frozen strawberries?

Yes, thaw them first and drain excess liquid before mixing to avoid watery oats.

How sweet is this recipe?

It’s lightly sweet. You can adjust the sweetness by adding more or less maple syrup or honey.

Can I prepare more servings at once?

Absolutely. You can easily double or triple the ingredients and store multiple jars for the week.

What other nuts work well for the topping?

Almonds, walnuts, pecans, or pistachios all work well and add crunch.

Can I skip the chia seeds?

Yes, but the oats will be slightly less thick. Chia seeds help with texture and satiety.

Is this suitable for meal prep?

Yes, it’s ideal for meal prep since it keeps well in the refrigerator for several days.

Can I add protein to this recipe?

You can stir in a scoop of plain protein powder or add extra ricotta for more protein.

Conclusion

Strawberry cheesecake overnight oats are a simple, satisfying breakfast that brings together convenience and flavor. With minimal prep and no cooking required, they’re perfect for busy mornings or make-ahead meals. Creamy, fruity, and customizable, this recipe is a great way to start the day on a nourishing and enjoyable note.

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