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Raspberry Cheesecake Cottage Cheese Overnight Oats

Creamy blended cottage cheese overnight oats with raspberry chia swirl, lemon, vanilla, and a toasted oat crumble.

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Raspberry Cheesecake Cottage Cheese Overnight Oats

I use cottage cheese in overnight oats when I want them to taste creamy without leaning only on yogurt.

Blending it first gives the jar a cheesecake-like texture and keeps the protein boost invisible.

The raspberry layer matters because it brings tartness.

A quick chia jam gives the oats a bright fruit stripe and keeps the whole jar from tasting too sweet.

I finish with a toasted oat crumble so the meal-prep jar still has contrast.

Add the crumble right before eating if you want it crisp.

For another recipe in this seed collection, try Strawberry Pistachio Matcha Overnight Oats or Blueberry Kefir Oat Breakfast Jars.

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Directions

  1. Mash raspberries with chia seeds and 1 tablespoon maple syrup, then rest for 10 minutes.
  2. Toast walnuts and 1/4 cup oats in a dry skillet for 3 to 5 minutes.
  3. Blend cottage cheese, milk, Greek yogurt, remaining maple syrup, lemon zest, vanilla, and a pinch of salt.
  4. Stir the blended mixture into the remaining oats.
  5. Layer oats and raspberry chia jam into 4 jars.
  6. Chill at least 4 hours or overnight.
  7. Top with toasted oat-walnut crumble before serving.

Nutrition

Nutrition Information

Estimated per serving: 390 calories, 24 g protein, 48 g carbohydrates, 13 g fat.

Variations

Recipe Variations

- Use strawberries or blueberries instead of raspberries.
- Add crushed graham crackers for a more dessert-like jar.
- Swap walnuts for pistachios.

Notes

  • Use old-fashioned rolled oats; quick oats turn too soft.
  • Frozen raspberries work well after thawing for a few minutes.
  • Loosen thick oats with a splash of milk in the morning.

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