Lemon Cheesecake Overnight Oats

Ingredients: – ½ cup gluten-free rolled oats – ½ cup almond milk – ¼ cup unsweetened vegan yogurt - I used coconut vegan yogurt – ½ teaspoon vanilla extract – 1 tablespoon maple syrup

Ingredients: – Pinch salt – ½ teaspoon lemon zest – 2 tablespoons lemon juice – 2 tablespoons homemade vegan cream cheese (optional) – 1-2 vegan gluten free graham crackers crushed

In a mason jar or other airtight container, add rolled oats, almond milk, vegan yogurt, vanilla extract, maple syrup, salt, lemon zest, and lemon juice. Stir. Let sit overnight in the fridge.

In a mason jar or other airtight container, add rolled oats, almond milk, vegan yogurt, vanilla extract, maple syrup, salt, lemon zest, and lemon juice. Stir. Let sit overnight in the fridge.

In a small bowl or jar, pour ½ of the crushed graham crackers. Next, layer ½ of the homemade vegan cream cheese.

In a small bowl or jar, pour ½ of the crushed graham crackers. Next, layer ½ of the homemade vegan cream cheese.

On top of the vegan cream cheese layer overnight oats. Then add more vegan cream cheese. Top with more crushed graham crackers.

On top of the vegan cream cheese layer overnight oats. Then add more vegan cream cheese. Top with more crushed graham crackers.

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