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Prepare time: 15 min plus 4 hours chilling time

Blueberry cheesecake overnight oats; a quick and easy breakfast made tasty with blueberry, lemon and coconut. With summer slow approaching this recipe is perfect for the warmer mornings – with the tangy blueberries, hint of lemon and creamy coconut, these flavours will take you to the tropics!


  • ¾ cup oatmeal
  • 2/3 cup Vita Coco Coconut Milk Alternative
  • 1/3 cup vegan Greek yoghurt
  • 2 tbsp. chia seeds
  • Sweetener of choice optional
  • Half a lemon juiced
  • 1 tbsp. lemon zest
  • Handful of blueberries
  • Blueberry Compote 
  • ½ cup. fresh blueberries
  • 1 tbsp. maple syrup
  • 1 tsp. cornflour
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  1. Put all of the ingredients into a bowl, and stir until well combined
  2. Place in the fridge to thicken overnight (or for 4 hours)
  3. In the morning remove from the fridge and serve with fresh blueberries and compote
  4. Add a little extra coconut milk for extra creaminess if desired<br><br>
  5. Compote<br><br>
  6. Put the blueberries in a small dish and microwave for 1-2 minutes, until hot
  7. Pour the blueberries through a strainer so that you are only left with the juice
  8. Stir in the maple syrup and cornflour and return to the microwave for 30-60 seconds, until the compote has thickened
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