Simon Romanov

Mixed Berry Cheesecake-Inspired Overnight Oats


– 2 cups old-fashioned rolled oat – 2 cups unsweetened almond milk – 1 1/4 cups whole-milk plain strained (Greek-style) yogurt, divided – 2 1/2 tablespoons pure maple syrup, divided – 1 1/2 tablespoons white or black chia seed – 3 1/2 teaspoons vanilla extract, divided

– 1/4 teaspoon salt, divided – 3 cups fresh mixed berries (such as blackberries, blueberries and/or raspberries), plus more for garnish – 1/2 teaspoon grated lemon zest – 5 ounces reduced-fat cream cheese, softened – 2 teaspoons lemon juice – 1/2 cup graham cracker crumbs (from 4 sheets)


Stir oats, almond milk, 1 cup yogurt, 4 teaspoons maple syrup, chia seeds, 2 teaspoons vanilla and 1/8 teaspoon salt together in a medium bowl until well combined .

Cover and refrigerate for at least 8 hours or up to 4 days. Meanwhile, toss berries with lemon zest, 1 tablespoon maple syrup and the remaining 1/8 teaspoon salt in a medium bowl.  

Cover and refrigerate until ready to use or up to 4 days. Whisk cream cheese, lemon juice and the remaining 1/4 cup yogurt, 1 1/2 teaspoons vanilla and 1/2 teaspoon maple syrup together in a medium bowl until smooth.  

Cover and refrigerate until ready to use or up to 4 days. Transfer half of the berry mixture to a small bowl and mash lightly with a fork until starting to break down.  

Spoon about 1/3 cup whole berry mixture into each of 4 (16-oz.) jars; spoon a heaping 1/2 cup oat mixture over the whole berry mixture in each jar. Top each with a scant 2 tablespoons cream cheese mixture. 

Layer on 2 tablespoons mashed berry mixture each, followed by 1/2 cup oat mixture each. Top each jar with a scant 2 tablespoons cream cheese mixture followed by 2 tablespoons graham cracker crumbs. Garnish with more berries, if desired. 


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