Chocolate Cheesecake Protein Overnight Oats

Deliciously creamy, vegan chocolate cheesecake protein overnight oats with a chocolatey oat base and a smooth cheesecake cream made from silken tofu. Perfect as a high-protein meal-prep breakfast, quick to prepare, and ideal for anyone who loves to enjoy chocolate first thing in the morning. Depending on the ingredients used, these overnight oats provide about 30–35 g of protein per serving.

Prep Time 10

Cooling time 6

Total Time 6 10

Servings Servings

Calories 542kcal

Ingredients

80 g Oatmeal
30 g Soy flakes
15 g Chia seeds
15 g vegan protein powder Chocolate flavor or plain
10 g Baking cocoa
250 ml Soy milk
15 g maple syrup
10 g Date sugar
Vanilla to taste
1 Pinch of salt
200 g Silken tofu
150 g vegan skyr
20 g vegan protein powder Chocolate or Vanilla
10 g Baking cocoa
10 g Powdered erythritol
10 g maple syrup
Vanilla to taste
1 Pinch of salt
Nut puree of your choice
Dark vegan chocolate chopped
Fresh raspberries Strawberries or other berries

Metrisch - Tassenangaben

Instructions

For the Oat Base

80 g Oatmeal, 30 g Soy flakes, 15 g Chia seeds, 15 g vegan protein powder, 10 g Baking cocoa, 250 ml Soy milk, 15 g maple syrup, 10 g Date sugar, Vanilla to taste and 1 Pinch of salt Mix thoroughly in a bowl. Let it soak for about 5 minutes, then stir again.

For the Chocolate Cheesecake Cream

200 g Silken tofu, 150 g vegan skyr, 20 g vegan protein powder, 10 g Baking cocoa, 10 g Powdered erythritol, 10 g maple syrup, Vanilla to taste and 1 Pinch of salt Place in a blender and blend until completely smooth and creamy.
Divide the Oat Base evenly between two glasses. Then spoon the Chocolate Cheesecake Cream on top and smooth it out.
Cover the jars and let them steep in the refrigerator overnight, or for at least about 6 hours.
The next morning, top it as desired with Nut puree of your choice, chopped Dark vegan chocolate, and Fresh raspberries (other berries). If the oat base has become too thick, simply stir in a small splash of soy milk.

Nutrition