If breakfast could taste like dessert without the sugar crash, this would be it. Creamy oats, tangy Greek yoghurt and fresh raspberries come together to create a breakfast that’s rich in protein, packed with fibre and ready when you wake up.
With 28g of protein from the Greek yoghurt and cream cheese, this breakfast keeps you feeling full for longer. The raspberries add natural sweetness and a boost of fibre, while the pistachios provide a satisfying crunch that makes every spoonful taste like a treat.
Raspberry Cheesecake Overnight Oats
Print RecipeIngredients
- 50g rolled oats
- 150ml semi-skimmed milk
- 150g fat-free Greek yoghurt
- One tbsp light cream cheese
- One tsp chia seeds
- One tsp honey or maple syrup
- Half tsp vanilla extract
- 75g fresh raspberries
- To serve: Extra raspberries, one tbsp crushed pistachios, a few lemon zest shavings
Instructions
Method
- In a jar or airtight container, combine the oats, milk, Greek yoghurt, cream cheese, chia seeds, honey and vanilla. Stir until smooth.
- Gently fold in half of the raspberries, lightly crushing a few to create a ripple effect.
- Cover and refrigerate overnight, or for at least six hours.
- Before serving, stir the oats and top with the remaining raspberries, crushed pistachios and a little lemon zest.
