Strawberry Cheesecake Overnight Oats (Print Version)

Creamy oats layered with fresh strawberries and buttery graham crumble for a no-bake breakfast treat.

# What You’ll Need:

→ Oat Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt
04 - 3 tablespoons cream cheese, softened
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Strawberry Layer

08 - 1 cup fresh strawberries, diced
09 - 1 teaspoon lemon juice
10 - 1 teaspoon maple syrup or honey

→ Graham Crumble Topping

11 - 2 graham crackers, crushed into 1/4 cup crumbs
12 - 1 tablespoon unsalted butter, melted
13 - 1 teaspoon brown sugar

# How to Make It:

01 - In a medium bowl, whisk together oats, milk, Greek yogurt, cream cheese, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Cover bowl and refrigerate overnight or for at least 4 hours to allow oats to soften and flavors to fully develop.
03 - In a small bowl, combine diced strawberries with lemon juice and maple syrup. Cover and refrigerate until assembly.
04 - Combine crushed graham crackers, melted butter, and brown sugar in a small bowl. Mix until texture resembles wet sand and set aside.
05 - Layer chilled oat mixture and strawberry combination in jars or bowls. Top with graham cracker crumble immediately before serving to preserve crunchiness.

# Additional Tips::

01 -
  • It tastes like dessert but keeps you satisfied all morning, which feels like getting away with something delicious.
  • Everything comes together the night before, so your future self gets to sleep in while breakfast practically makes itself.
  • The graham cracker topping stays crispy if you add it just before eating, a small ritual that makes the whole thing feel intentional.
02 -
  • Soften your cream cheese at room temperature first or it'll create little pockets of undissolved cheese that catch you off guard mid-spoonful.
  • Add the graham crumble literally moments before eating, because even in the fridge it absorbs moisture and transforms from crispy to soggy faster than you'd expect.
03 -
  • Make a batch of the oat base on Sunday for three or four mornings of ready-to-eat breakfast, keeping strawberries and crumble separate until serving time.
  • If your oats seem too thick in the morning, thin them with a splash of milk right before eating rather than adding liquid the night before, which can make them watery by day three.
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