• Nina Haas


These PEANUT BUTTER and RASPBERRY OVERNIGHT CHEESECAKE OATS are probably one of my favorite overnight oats. They are packed full of different flavors, perfectly textured and furthermore they look so pretty they HAVE TO TASTE DELIGHTFUL.

I love to make overnight oats as a meal prep when I have to go to university, on the train or anywhere else. They have never been the wrong choice.


  • 1/2 cup oats (or millet flakes)

  • 2/3 cup plant milk

  • 1 Tbsp chia

  • 2 Tbsp maple syrup

  • 1 Tbsp cocoa powder

  • Raspberries

  • Banana

  • Peanut Butter


  1. Cook oats with plant milk, chia seeds and maple syrup. Put the cooked oats in your food processor and blend. (You could also skip this step, but I recommend it for the ultimate cheesecake texture.)

  2. Add half of the oats into the weck jar.

  3. Mix cocoa powder with the remaining oats and a splash of water or plant milk and also put them into the weck jar.

  4. Mash the raspberries and put them onto the cheesecake oats. Top with peanut butter and banana. Let sit in the refrigerator overnight.

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