Blueberry Pie Cheesecake Overnight Oats
A juicy blueberry pie filling and a ribbon of cheesecake transform overnight oats into an indulgent breakfast treat! These blueberry pie cheesecake overnight oats will become a morning staple.
Servings 3 servings
Ingredients
Oats
- 2 cups old-fashioned rolled oats
- 2-1/2 cups milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Blueberry Pie Filling
- 2 cups fresh or frozen blueberries
- 2 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch, mixed with 1/3 cup water
Cheesecake Swirl
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Oats
- In a large mason jar with a tight-fitting lid, combine oats, milk, honey, and vanilla. Shake several times to combine and let chill overnight or at least 6 hours.
Blueberry Pie Filling
- In a medium saucepan, combine all blueberry pie filling ingredients and bring to a low simmer over medium heat until sauce is bubbly and thickened. Remove from heat and cool.
Cheesecake Swirl
- In a small bowl, beat cream cheese with powdered sugar, vanilla, and milk until creamy. Store in refrigerator until ready to use.
- To assemble overnight oats, transfer oats to serving glasses and spoon blueberry pie filling and cheesecake swirl into oats, gently stirring to swirl the three together. Serve immediately and enjoy!