An image of a bowl of lemon raspberry cheesecake overnight oats topped with pistachios and hemp hearts.

Lemon Raspberry Cheesecake Overnight Oats

Lemon and raspberries are the perfect combo in these tangy and refreshing overnight oats. They are a quick and easy summertime breakfast, or could even be enjoyed as a snack or dessert!
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Servings 2


  • 2/3 cup rolled oats
  • 2/3 cup unsweetened plain oat milk
  • 2/3 cup oat yogurt
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon zest
  • 1 cup raspberries
  • 2 tbsp shelled pistachios
  • 2 tbsp hemp hearts


  • Add all of the ingredients - EXCEPT the raspberries, pistachios, and hemp hearts - to a jar or bowl and stir well to combine. Cover and refrigerate overnight.
  • Remove the oats from the fridge, divide into containers, and top with raspberries, pistachios, and hemp hearts. Enjoy!


  • Refrigerate leftovers in an airtight container for up to four days. Enjoy cold, or warm on the stovetop with extra milk or water.
  • Additional toppings can include sliced banana, diced mango, chopped walnuts, sliced almonds, other berries, pumpkin seeds, poppy seeds, and/or ground flax seeds.
  • If you don't want to use oat milk or oat yogurt, use a different plant-based milk or yogurt of choice instead.