Raspberry “Cheesecake” Oatmeal is low-fat, gluten-free, and contains no actual cheese even though it has a delicious cheesecake flavor. You can also make this recipe the night before so it’s ready to go in the morning!
Believe it or not, cheesecake used to be one of my favorite desserts, growing up. Strawberry was my choice flavor, and I wasn’t picky about having my cheesecake homemade. The box mix kind worked just fine, but a fresh piece from a restaurant was even better!
As I became more passionate about filling my body with nourishing and energizing foods instead of sugary foods, cheesecake went out the window pretty quickly—obviously.
But that’s why I just decided to start making my own healthier versions of my favorite sweets so I never felt like I was missing out!
I have found you can create a creamy bowl of overnight oats that tastes just like cheesecake with a few easy tricks and steps!
First, you need great oats. Choose rolled or thick-cut rolled oats in this recipe as the best option since they have a better texture, although quick oats will also work in this recipe too.
Now, let’s talk about what makes this oatmeal taste like cheesecake: unsweetened coconut yogurt and a tiny pinch of lemon!
That’s right, friends, adding yogurt to your oats and a teeny squeeze of lemon before you let it sit overnight makes the yogurt tangier, creamier, and in the morning, it ends up tasting like cheesecake. I promise that you can’t taste the little bit of lemon, but you do need it to make this recipe work. It cultures the yogurt further and even makes the oats more tender and creamy.
Yogurt also makes the oats a bit easier to digest since the probiotics “eat” up the starches in the oats for fuel and pre-digest them for you.
Pretty neat, ehh? 🙂
Soy or almond yogurt will also work in this recipe, but be aware that whatever option you choose will change the nutrition in this recipe since many vegan yogurts have added sugars from sugar (evaporated cane juice or syrup) or lots of additives. I used a plain, natural coconut yogurt in mine.
Now, let’s about the crust factor, which we all know makes cheesecake go from good to great!
I used ground, milled flax and a touch of raw coconut flour in this recipe which tastes like graham cracker crumbs when you mix it with the stevia and the cinnamon. I promise, try it! It’s also an excellent way to add more fiber to your day as well as heart-healthy omega-3 fatty acids.
For the berries in this recipe, I used frozen raspberries because I love raspberries’ high fiber content and their sweet, tart flavor which makes them perfect for a cheesecake-style recipe. Using frozen berries in overnight oats is my favorite trick for also naturally adding sweetness to the recipe since as the oats sit overnight, the juices from the berries release into the oats and create a delightful infusion of sweetness without adding sugar or jam. Fresh berries don’t release their juices quite the same way, but they will work in a pinch.
You can whip this bowl of oatmeal up in just 5 minutes and enjoy a breakfast the next day that keeps you full for hours. Plus, it doesn’t hurt that you feel like you’re eating a bowl of dessert for your first meal of the day! 🙂
- 1/3 cup raw, gluten-free organic rolled oats
- 2 tablespoons of oat bran
- 1 5-6 ounce cup of plain yogurt (such as coconut or almond milk yogurt)
- 1 tsp. ground, (milled) golden flax
- 2 tablespoons raw coconut flour
- juice from 1/4 a lemon (This helps culture the yogurt further and makes it more tangy to taste like cheesecake!)
- 1/8 tsp. pure stevia extract or 3 tiny drops of liquid, alcohol-free stevia
- 1/4 cup frozen raspberries
- 1 cup your choice unsweetened vanilla non-dairy milk
- optional: any toppings you enjoy, I enjoy cinnamon, ginger, and cardamom
- Add all the ingredients in the order listed to a 3 cup size bowl, and give them all a good stir for a minute or so. If you want thinner oats, add 1/4 cup liquid like water or non-dairy milk. I like really thick oats which is what this recipe makes after the entire thing sits overnight.
- Refrigerate for 8 hours or overnight.
Have you ever made “cheesecake” oats or tried this brand of oatmeal?