47g Protein Blueberry Cheesecake Overnight Oats

Creamy, fruity, and packed with protein! These Blueberry Cheesecake Overnight Oats combine a soft oat layer, a rich cheesecake-style filling, and juicy blueberries for a satisfying make-ahead breakfast. No protein powder needed.

Prep time

10 min

Chill time

4–8 hours

Servings

1 large

Ingredients

Oat layer

• ½ cup (50 g) old-fashioned rolled oats
• ⅓ cup (80 ml) unsweetened almond milk
• 1 tablespoon chia seeds
• ½ teaspoon vanilla extract

Cheesecake layer

• ¾ cup (170 g) plain nonfat Greek yogurt
• ¼ cup (60 g) low-fat cottage cheese, blended until smooth
• 1 tablespoon light cream cheese (15 g), softened
• 1–2 teaspoons powdered zero-calorie sweetener, to taste
• ¼ teaspoon vanilla extract
• 1 teaspoon fresh lemon juice, optional

Blueberry topping

• ½ cup (70–75 g) fresh or frozen blueberries
• 1 teaspoon chia seeds, optional
• A little lemon zest, optional

Instructions

1. Prepare the oat layer. In a jar or container, combine the rolled oats, almond milk, chia seeds, and vanilla extract. Stir thoroughly.

2. Make the cheesecake filling. Blend the cottage cheese until smooth. Mix it with the Greek yogurt, softened cream cheese, sweetener, vanilla, and lemon juice until creamy.

3. Prepare the blueberries. Add the blueberries to a small bowl. Gently mash a few with a fork to release their juices, leaving the rest whole.

4. Assemble the layers. Spoon the cheesecake mixture over the oats. Add the blueberries on top and sprinkle with optional chia seeds or lemon zest.

5. Refrigerate. Cover and chill for at least 4 hours, preferably overnight, until the oats and chia seeds have softened and thickened.

6. Serve. Stir the layers together or enjoy them layered. If the oats are too thick, add a splash of almond milk before eating.

Estimated nutrition

Per large serving

Calories

450–490

Protein

36–40 g

Total carbs

48–54 g

Fat

12–16 g

Estimates depend on the brands and exact quantities used. This version may not reach 47 g protein without adjusting the ingredients.

How to get closer to 47 g protein

• Increase the nonfat Greek yogurt to 1 cup (225–230 g).
• Use ½ cup (110–120 g) low-fat cottage cheese, blended smooth.
• Choose Greek yogurt and cottage cheese with high protein content.

These changes can bring the recipe closer to 45–48 g protein, depending on the products used.