Lemon Cheesecake Overnight Oats

Instructions

1. Step 1

   Finely grate the zest from the lemon half into a mixing bowl, then squeeze in its juice.

   Ingredients used: 0.5 piece Lemon

   Cookware: Fine grater, mixing bowl

2. Step 2

   Add the rolled oats, chia seeds, strained yogurt, honey, and 100 ml of the milk. Stir until evenly combined and no pockets of chia remain.

   Ingredients used: 12.0 gr Chia Seed, 10.0 gr Honey, 100.0 ml Milk, 30.0 gr Rolled Oat, 30.0 gr Strained yogurt

   Cookware: mixing bowl, spoon

3. Step 3

   Transfer the oat mixture to a lidded container, cover, and refrigerate at 4°C or colder until thickened, at least 4 hours.

   Timer: 240 min (fixed)

   Cookware: Lidded jars or containers, mixing bowl, spoon

4. Step 4

   Set a heatproof bowl over a saucepan of barely simmering water on low heat, keeping its base above the water. Add the white chocolate, the remaining 15 ml milk, and the coconut oil; stir until smooth.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 ml Coconut Oil, 15.0 ml Milk, 30.0 gr White Chocolate

   Cookware: Heatproof Bowl, saucepan, spatula

5. Step 5

   Let the topping cool for 2 minutes, then spread it over the chilled oats and serve.

   Timer: 2 min (fixed)

   Cookware: Heatproof Bowl, Lidded jars or containers, spatula