Food Recipes Breakfast & Brunch Oatmeal Strawberry Cheesecake Overnight Oats Make Breakfast Taste Like Dessert Be the first to rate & review! These creamy, tangy overnight oats are a satisfying make-ahead breakfast that tastes like our favorite dessert. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on August 27, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Matt Taylor-Gross / Food Styling by Barrett Washburne Active Time: 10 mins Chill Time: 8 hrs Total Time: 8 hrs 10 mins Servings: 2 servings Mixed with milk and yogurt and packed with fruit and a graham cracker crust, these overnight oats taste like strawberry cheesecake. Frequently asked questions How do you make overnight oats? Overnight oats are an easy way to make breakfast a few days in advance of when you plan to eat. Instead of cooking oats, you soak them overnight; a few hours of soaking time allows the oats to soften so they are ready to eat. To mimic the flavor of cheesecake, we soaked these oats with milk and yogurt, to give this breakfast a bit of heft and tangy flavor. We added a drizzle of honey to sweeten the mixture, while chia seeds mixed in with the oats and milk will swell up to thicken the oatmeal. How long do overnight oats last? You can make overnight oats up to five days before eating them, but if you add fresh fruit to the mixture, they are best eaten one or two days after mixing them. Notes from the Food & Wine Test Kitchen We prefer rolled oats for strawberry cheesecake overnight oats; they soak up the liquid better than steel-cut oats, and hold their texture better than instant oats, which can fall apart while soaking. If you like, use plain butter cookies or Biscoff cookies instead of graham crackers for the crust. Ingredients 1/2 cup graham cracker crumbs 1 cup plain Greek-style yogurt, 2% milkfat 1 cup whole milk 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 tablespoon honey 6 strawberries, chopped, plus more as needed to garnish 1 tablespoon chia seeds 1 cup rolled oats (see Notes from the Food & Wine Test Kitchen) 1/2 cup sliced almonds Directions Divide graham cracker crumbs between 2 Mason jars, and press down with a spoon to form a crust at bottom of each jar. Whisk together yogurt, milk, vanilla, lemon juice, and honey in a bowl until fully blended. Stir in strawberries, chia seeds, and oats. Transfer mixture to jars, cover jars with lids, and refrigerate 8 hours or overnight before eating; oats can be refrigerated up to 48 hours before serving. Garnish each jar with strawberries and sliced almonds and serve. Rate It Print