Dr. Scott's Overnight Oats

AMAZING BLUEBERRY AND LEMON CHEESECAKE OVERNIGHT OATS

This is a great vegan gluten soy and dairy free breakfast!!

We all know that we can be in a rush in the morning and this is a very simple to make answer to good health and nutrition. This is going to brighten your morning, your going to get the tart, creamy and sweet all at the same time, it's going to leave you wanting more for sure. This overnight oat creation is extremely healthy, loaded with the right amount of healthy carbs, protein and a great amount of fiber!

Prep Time 20 minutes

Total Time 20 minutes

Servings 1

Ingredients

1 Serving -Overnight Oats- I mix these all together and leave on the side while I am making the rest of the recipe
Ingredients 3/4 cup dairy-free milk , juice of 1/2 a lemon, 1 tsp maple syrup, 3/4 cup rolled oats (can use gf) pinch of salt ,1 1/2 TB chia seeds , zest of 1 lemon

Blueberry mix (makes about 1 cup )

1 cup blueberries fresh or frozen
1/2 TBsp maple syrup
1/2 TBsp lemon juice
1 1/4 TBsp chia seeds

Cream Cheese Topping (makes about 1 cup)

1 cup raw cashews soaked for a few hours
1/4 cup dairy-free milk
1/2 tbsp vanilla extract
1/2 tbsp maple syrup
1 tbsp lemon juice

Instructions

To Make Blueberry mix

Add blueberries to pan and cook for about 8-10 mins. Mash them with a fork while they are cooking.
Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
Let stand until cooled. Extra mix will last about 2 weeks in the fridge.

Cream Cheese Topping

Add all cream cheese ingredients to a high-speed blender and blend until smooth. Extra topping will last 3-4 days in the fridge.

To assemble Overnight Oats

Make Overnight Oats.
Layer half of the oats, then some blueberry mix, then the rest of the oats and top with some of the cream cheese topping.
Refrigerate overnight (or at least 3-4 hours).
Top with fresh blueberries when ready and zest of a lemon when ready to eat!