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Lemon Cheesecake Overnight Oats

Who can resist the flavours of lemon and cheesecake combined with delicious oats and lentils? What a great way to start your day!
Course Breakfast & Brunch
Key Ingredient Lentils
Dietary Need Vegetarian
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 4 servings
Calories 491

Ingredients

Oat Base

  • 1 cup (250 mL) 1% milk or preferred milk
  • 3/4 cup (175 mL) plain Greek yogurt
  • 1 ripe banana, mashed
  • 2 Tbsp (30 mL) smooth, natural peanut butter or preferred nut/seed butter
  • 1 Tbsp (15 mL) maple syrup
  • pinch of salt
  • 1 1/4 cups (300 mL) dry rolled oats
  • 3/4 cup (175 mL) cooked & cooled red split lentils (see notes)

Make it Lemon Cheesecake!

  • 1 juice & zest of 1 lemon
  • 1/4 cup (60 mL) low fat cream cheese, softened
  • 1 cup (250 mL) vanilla Greek yogurt
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) honey, optional
  • 1/4 cup (60 mL) graham wafer crumbs

Instructions

  • Whisk together milk, yogurt, banana, peanut butter, maple syrup and salt in a medium-sized bowl.
  • Add oats and lentils to the bowl and stir to combine, then add lemon zest and mix well.
  • In a separate bowl, mix together lemon juice, cream cheese, yogurt, vanilla, and honey, if using.
  • Place graham wafer crumbs in a single layer in the bottom of a container, then layer the oat base on top and finish with the cream cheese mixture. Cover and refrigerate overnight. Alternatively, divide graham wafer crumbs between 4 mason jars or cups, then layer oat base and top with cream cheese mixture. Cover and refrigerate overnight.
  • When ready to serve, garnish with more graham wafer crumbs, if desired. Enjoy!

Notes

  • Cooking red split lentils is quick and easy! In a medium pot, bring 1/3 cup (75 mL) dry red split lentils (rinsed & drained) and 1 cup (250 mL) water to a boil. Reduce heat and simmer 5-7 minutes or until lentils are soft and cooked through, adding more water as needed. Drain and rinse with cool water and set aside to cool.

Nutrition

Serving Size: 0.25of recipe | Calories: 491 | Total Fat: 12g | Saturated Fat: 4g | Carbohydrate: 71g | Fibre: 11g | Sugars: 21g | Protein: 27g | Cholesterol: 17mg | Sodium: 181mg | Potassium: 816mg | Iron: 4mg