A creamy layered breakfast featuring oats, lemon zest, yogurt, and a smooth cheesecake style topping for a bright and refreshing morning meal.

Crust:

2 graham crackers, crushed

1 teaspoon milk of choice

Oat Layer:

1/2 cup oats, quick, minute, or rolled

1 tablespoon chia seeds

2 tablespoons vanilla protein powder, such as Orgain Vanilla Protein or OWYN Vanilla Protein

1/2 cup milk of choice

1/2 teaspoon alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla Flavor or Watkins Clear Vanilla Flavor

1/2 tablespoon lemon zest

Cheesecake Topping:

1/2 cup plain Greek yogurt

1 teaspoon honey

1 tablespoon light cream cheese

1 tablespoon lemon juice

1. Combine the crust ingredients in a small bowl until evenly moistened.

2. Press the crust mixture firmly into the bottom of a jar or container.

3. In a separate bowl mix oats chia seeds protein powder milk alcohol free vanilla flavor and lemon zest.

4. Pour or spoon the oat mixture over the crust layer.

5. In another bowl stir together Greek yogurt honey cream cheese and lemon juice until smooth.

6. Spread the cheesecake topping over the oat layer.

7. Cover and refrigerate overnight.

8. Top with extra crushed graham crackers or lemon zest if desired before serving.

The texture can be adjusted by using rolled oats for a chewier bite or quick oats for smoothness.

If the mixture becomes too thick add a splash of milk before serving.

Fresh lemon zest provides the strongest citrus flavor.

This recipe keeps well in the fridge for up to three days.