Simple and delicious, you’ll never want to skip breakfast with these peanut butter cheesecake overnight oats!
Peanut Butter Cheesecake Overnight Oats
When I need a breakfast that will keep me full, I always turn to peanut butter and oats. The pairing of fiber and protein is a killer combination to start the day with energy to spare.
What makes this breakfast even better is that all the work is done the night before. All I need to do in the morning is grab a spoon and start eating.
Delicious and simple and prepared ahead of time? You have no excuses for skipping breakfast! 🙂
- ½ cup oats
- ¼ cup Greek yogurt
- 3-4 tablespoons almond milk (or milk of choice)
- 2 tablespoons peanut butter
- 1 tablespoon cream cheese
- 1 teaspoon chia seeds
- dash salt
- sweetener to taste
- In a bowl or jar, add the oats, Greek yogurt, almond milk, peanut butter, cream cheese, chia seeds, and salt, and stir until combined.
- Cover and refrigerate overnight.
- When ready to eat, add sweetener as desired.
This recipe is gluten-free with the appropriate oats, and vegan with the appropriate yogurt and cream cheese substitutes.
Click here to see some of the tools and ingredients I use to make my recipes!
Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with The Fit Foodie Mama and Food, Pleasure and Health. For a complete list of where I share, click here.
This post contains affiliate links for products I use and recommend. If you purchase through those links, I may earn a commission at no additional cost to you.You'll never want to skip breakfast with these Peanut Butter Cheesecake Overnight Oats! Click To Tweet
Connect with me!