Raspberry Cheesecake Blended Oats for a Wholesome Breakfast Boost

Raspberry Cheesecake Blended Oats is my go to breakfast for mornings when I want something cozy, a little sweet, and still actually filling. You know those days when you wake up hungry but you do not want to cook or think too hard? This is for that. It tastes like dessert, but it is made from basic, real ingredients you probably already have. Also, if your blender is old and kind of sad, I have been there, and I seriously recommend checking out this guide on how to choose the best blender for smoothies in 2026 before you fall in love with blended oats like I did. I make it the night before, grab it in the morning, and feel like I am winning at life for at least a few hours.

Ingredients and Substitutions

I keep this recipe pretty simple, because the whole point is low effort and high reward. The flavor comes from raspberries, a creamy cheesecake vibe, and a little vanilla. The texture comes from blending part of the oats so it feels thick and spoonable, not like runny oatmeal.

Here is what I use most of the time. You can adjust it based on what is in your fridge.

• Rolled oats: Old fashioned rolled oats work best. Quick oats can get mushy, and steel cut oats stay too chewy for this style.
• Milk of choice: Dairy milk, almond milk, oat milk, whatever you like.
• Greek yogurt or skyr: This is where the cheesecake feel comes from. Use plain for a tangier taste or vanilla for extra sweetness.
• Cream cheese: Just a spoonful. If you do not have it, use extra yogurt. If you want it richer, add a bit more.
• Raspberries: Fresh or frozen both work. Frozen is my lazy day favorite because it is always there.
• Chia seeds: Helps thicken and adds staying power. You can skip it, but the oats will be looser.
• Sweetener: Maple syrup, honey, or a mashed ripe banana. Start small and taste.
• Vanilla extract: Makes it taste more like dessert.
• Pinch of salt: Not optional in my opinion. It wakes up the whole thing.
• Lemon zest (optional): If you want that bakery cheesecake brightness, a tiny bit is so good.

If you love berry breakfasts, you might also like this refreshing drink I make when I have extra fruit around, blackberry raspberry juice. It is an easy way to use up berries that are getting soft.

Health Benefits of Overnight Oats from a Registered Dietitian

I am not a dietitian, but I do lean on dietitian backed basics when I build my breakfasts. The nice thing about overnight oats is that they are a solid mix of carbs, fiber, and protein, especially if you add yogurt or milk with protein. A registered dietitian will usually point out that oats contain a type of fiber called beta glucan, which supports heart health and helps you stay full longer.

Here is why this breakfast works so well for busy mornings:

Steady energy: Oats digest slower than sugary cereal, so you do not get that crash an hour later.

Gut friendly: Fiber plus chia seeds can help keep things regular, in a gentle way.

Easy protein boost: Greek yogurt adds protein without needing protein powder, though you can use it if you want.

Fruit for antioxidants: Raspberries bring color, flavor, and beneficial plant compounds. Plus they have fiber too, so they are doing more than just tasting good.

“I tried your blended oats idea because I get bored of regular overnight oats. This one actually tastes like cheesecake and kept me full until lunch. I made it three times in one week.”

If you like mixing fruit combinations, this juice is another one I keep on rotation, especially when I want something bright with breakfast: fresh pomegranate raspberry apple juice.

How to Make Raspberry Cheesecake Overnight Oats

This is the part that makes people look at you like you are doing something fancy. You are not. It is just a blender and a jar.

My simple step by step method

I like doing a half blend. It gives you that creamy, almost pudding like base, but you still get some oat texture so it feels like real breakfast.

• Add to a blender: 1 cup milk, 1 cup raspberries, 1 to 2 tablespoons sweetener, 1 teaspoon vanilla, pinch of salt, 1 to 2 tablespoons cream cheese, and 1 third cup rolled oats.
• Blend until smooth and creamy. Taste it. If it needs more sweetness, add a little more now.
• Pour into a jar or container.
• Stir in the rest of the oats, usually about 1 half cup, plus 1 tablespoon chia seeds.
• Cover and refrigerate at least 4 hours, but overnight is best.

In the morning, I top it with extra raspberries and a little crushed graham cracker if I have it. That tiny crunch really sells the cheesecake thing. This is one of those breakfasts that makes you feel taken care of, even if you are eating it at your desk.

Quick texture tips from my own trial and error:

Too thick: Stir in a splash of milk and give it 2 minutes.

Too thin: Add a teaspoon of chia, stir, and wait 10 minutes.

Not cheesecake enough: Add a little more vanilla or a small extra spoon of cream cheese.

I make Raspberry Cheesecake Blended Oats most often in a single serving jar, but you can double it easily if you want meal prep for two days.

Benefits of Oats

Oats are one of those ingredients that look boring until you realize how much they do. I always keep a big container in the pantry because they can turn into breakfast, snacks, and even a quick blender muffin moment if you are into that.

Some everyday benefits that matter for real life:

They are budget friendly: Oats are one of the cheapest healthy staples you can buy.

They are versatile: Sweet, savory, blended, baked, or eaten as classic oatmeal.

They help with fullness: That fiber and the thickness of oats help you feel satisfied.

They pair well with protein: Yogurt, milk, cottage cheese, and even nut butter all work.

And because this recipe is blended, it is also nice for people who do not love chewy oats. The blended base makes it smooth and creamy, which is why Raspberry Cheesecake Blended Oats feels like a treat instead of a chore.

Gluten Free Raspberry Cheesecake Overnight Oats

If you need gluten free, you can still enjoy this. Oats are naturally gluten free, but they are often processed in facilities that also handle wheat. So the key is buying certified gluten free oats. The rest of the ingredients are usually naturally gluten free, but it is still smart to check labels on yogurt and cream cheese if you are sensitive.

A few gluten free friendly tips that make it even better:

Skip graham crackers unless you have a gluten free version. Try crushed gluten free granola instead.

Add more texture with toppings like sliced almonds, coconut flakes, or cacao nibs.

Use frozen raspberries if fresh are pricey. They work perfectly here because you are blending them anyway.

I also want to say, if you are making this for someone with celiac, treat it like a real allergy situation. Clean utensils, clean blender, and avoid cross contact. It is not hard, it just takes a minute of attention.

Common Questions

Can I make Raspberry Cheesecake Blended Oats without a blender?

You can, but it will not be the same texture. You can mash raspberries really well, whisk in yogurt and cream cheese, then stir in oats and chia. It will taste good, just more chunky.

How long do these overnight oats last in the fridge?

Best within 2 days for peak texture. You can push to 3 days, but the oats soften more and the berry flavor can get a little dull.

Can I use frozen raspberries?

Yes, and I do all the time. Blend them straight from frozen. The mixture may get extra thick, so you might need a small splash of milk.

What can I use instead of cream cheese?

More Greek yogurt is the easiest swap. Cottage cheese also works if you blend it smooth first. It keeps that creamy vibe and adds protein.

How do I add more protein without changing the taste too much?

Use higher protein milk, add an extra scoop of Greek yogurt, or blend in a small scoop of plain or vanilla protein powder. Start with a little, since some powders thicken fast.

A sweet, filling breakfast you will actually look forward to

If you try one new breakfast this week, let it be Raspberry Cheesecake Blended Oats. It is creamy, tangy, and just sweet enough to feel like a treat, but it still gives you the kind of fuel that helps your morning go smoothly. If you want another version to compare or borrow topping ideas from, this recipe is also worth checking out: Raspberry Cheesecake Overnight Oats – Peanut Butter and Fitness. And if your blender is not cooperating, circle back to my favorite guide on choosing the best blender for smoothies so breakfast does not turn into a struggle. Make a jar tonight, tuck it in the fridge, and thank yourself tomorrow morning.

Print