Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup plain or vanilla Greek yogurt
- 2 tablespoons cream cheese, softened
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon chia seeds
- A pinch of salt
- Optional: Graham cracker crumbs for topping
Instructions
- In a medium mixing bowl, whisk together the softened cream cheese, Greek yogurt, maple syrup, vanilla extract, and almond milk. Continue whisking until the cream cheese is fully incorporated and the mixture is smooth and creamy.
- Add the rolled oats, chia seeds, and a pinch of salt to the liquid mixture. Stir well to ensure all the oats are submerged. Gently fold in your mixed berries. If you are using large strawberries, dice them into bite-sized pieces first.
- Divide the mixture into two glass jars or airtight containers. Seal the lids tightly and place them in the refrigerator. Let the oats soak for at least 4 hours, though overnight is best for the creamiest texture. When you are ready to eat, give them a quick stir and top with extra berries or a sprinkle of graham cracker crumbs for that authentic cheesecake crunch.
- Cook Time: 10 minutes