Blueberry Cheesecake Overnight Oats

Ingredients for 1 servings:

• 40 g fine oat flakes, e.g. gluten-free
• 120 ml milk, 1.5% fat or unsweetened almond milk
• 60 g low-fat cream cheese or vegan cream cheese alternative
• 200 g low-fat or plant-based yogurt
• Sweetener as desired, e.g. erythritol
• ½ organic lemon(s)
• 150 g blueberries, frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

for meta type alpha

Thoroughly whisk the milk, cream cheese, and yogurt. Sweeten slightly if desired and refine with a little lemon juice and the zest of half a lemon. Transfer everything to a screw-top jar or preserving jar and top with the frozen blueberries. Refrigerate the jar overnight. If you want to use fresh blueberries, wait until the next day to add them. 440 kcal per serving.