21/05/2026
🍋✨ Lemon Cheesecake Overnight Oats (with berry coulis + oaty biscuit crunch)
Your plant-based meal prep staple for busy women and mums who want something quick, satisfying and actually helps you stay on track, without feeling like “diet food” 🤍
How to use:
This is designed to fit real life. Make it as a big batch for the fridge so you’ve got grab-and-go breakfasts all week, or portion into jars for easy meal prep. It’s perfect for busy mornings when you don’t have time to think, a 3–4pm snack when energy dips and cravings hit, or even as a lighter after-dinner dessert when you still want something sweet but don’t want to undo your day.
Why it works:
It’s a balance of slow-digesting oats + plant protein + fibre-rich fruit + creamy soya yogurt. This combo helps keep energy more stable, supports fullness for longer, and reduces the “snack again an hour later” cycle. The oats give long-lasting fuel, the yogurt adds protein for satiety, and the berries bring fibre and natural sweetness- so you feel satisfied, not restricted. And yes… it still tastes like cheesecake 🍋✨
Ingredients (4-5 servings):
120g rolled oats
50g oat flour (or blended oats)
250g plain soya yogurt
350ml unsweetened almond milk
3 tsp maple syrup
2 tbsp lemon juice
2 tsp lemon zest (save a little for topping)
Berry coulis:
1–1½ cups frozen berries + 1 tbsp maple syrup
Oaty banana crunch:
1 ripe banana + 80–100g oats
To serve:
Dollop of soya yogurt + extra lemon zest
Method:
Mix oats, oat flour, yogurt, almond milk, maple syrup, lemon juice and zest and refrigerate overnight.
Simmer berries with maple syrup until jammy, then cool.
Mash banana with oats, spread thin on parchment and bake at 160–170°C for 25–30 mins (or air fry 150–160°C for ~15 mins) until crisp, then break into chunks.
Assemble: overnight oats, berry coulis, dollop of yogurt, zest and oaty biscuit crunch.
Perfect for busy mornings, post-school-run chaos, afternoon slumps, or those evenings when you want something sweet but still want to feel good about your choices 🍋✨
