Ingredients
- ⅓ cup old-fashioned rolled oats
- ⅔ cup unsweetened almond milk
- ¼ ounce (0.25 ounces) fat-free, sugar-free Jell-o cheesecake instant pudding mix
- ¼ cup fresh raspberries
Instructions
- Add oats, almond milk and cheesecake instant pudding mix to a mug or small bowl and stir until thoroughly combined.
- Cover and refrigerate at least 8 hours, or overnight.
- Remove from refrigerator, add additional milk if desired, and top with fresh raspberries.
Recipe Notes
Make this blueberry cheesecake overnight oats by substituting blueberries for the raspberries.
For a more intense raspberry flavor, mash raspberries and stir into mixture before refrigerating overnight.
If you aren’t a fan of the artificial sweeteners in the sugar-free Jell-o mix, substitute the 0.85 ounces of ¼th of the box of regular cheesecake Jell-o instant pudding mix (the regular kind weighs more than sugar free so you need to use more.)
Make this on the stove top: Add oats, almond milk and Jell-o cheesecake instant pudding mix to small saucepan and stir to combine. Cook over medium-low heat, stirring frequently, 5 to 10 minutes, or until cooked. Top with raspberries before serving.
Make this in the microwave: Stir oats, almond milk and cheesecake instant pudding mix in microwave-safe bowl or mug until well mixed. Microwave on HIGH for 1 minute and 30 seconds. Stop and stir. Continue cooking for 1 minute, stopping to stir every 15-20 seconds to prevent oatmeal from scorching or bubbling over. Remove from microwave and let stand for at least 2 minutes before topping with raspberries.
Serving size: 1 recipe raspberry cheesecake overnight oats
3 *Points
