Blueberry Lemon Cheesecake Overnight Oats

Ingredients

• 1/3 cup (30 g) certified gluten-free rolled oats
• 3 oz (80 g) dairy-free cottage cheese
• 2 tbsp (20 g) hemp seeds
• 1 tbsp (12 g) chia seeds
• 1/2 cup (120 ml) unsweetened almond milk
• 2 tbsp (30 g) dairy-free coconut yogurt
• 1 tsp (5 ml) lemon juice
• 1/2 tsp lemon zest
• 1 tsp (5 g) maple syrup or monk fruit sweetener
• 1/2 cup (75 g) blueberries

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Stir the oats, cottage cheese, hemp seeds, chia, almond milk, yogurt, lemon juice, zest, and sweetener in a jar.
2. Fold in half the blueberries, cover, and refrigerate overnight.
3. Stir, loosen with a splash of almond milk if needed, and top with the rest of the blueberries.