Photo Credit: Scott Yavis

Blueberry Cheesecake Oats

Most overnight oat recipes use rolled oats, but the same time-saving method can also be used with the heartier steel-cut variety. The ricotta berry topping will make each spoonful seem oh-so indulgent.

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Blueberry Cheesecake Oats

Most overnight oat recipes use rolled oats, but the same time-saving method can also be used with the heartier steel-cut variety. The ricotta berry topping will make each spoonful seem oh-so indulgent.
Course: Breakfast
Keyword: breakfast, breakfast bar, fast breakfast, healthy breakfast, quick breakfast
Servings: 2
Calories: 490kcal
Author: Matthew Kadey, MSc, RD

Ingredients

  • 2/3 cup steel-cut oats
  • 1/4 cup ground flaxseed
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 cup ricotta cheese
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 2/3 cup fresh or frozen blueberries
  • 1/4 cup chopped pecans

Instructions

  • Between 2 wide-mouth jars, divide oats, flaxseed, cocoa powder, and cinnamon. Pour 1/2 cup boiled water into each jar and stir well. Seal jars and let sit for 30 minutes or until most of the liquid has been absorbed.
  • Stir together ricotta cheese, maple syrup, and vanilla. Place ricotta mixture on top of oats. Top with blueberries and pecans. Seal jars shut and chill overnight.

Notes

TIP: This recipe can easily be scaled up to give you several mornings’ worth of easy-breezy breakfasts. 

Nutrition

Calories: 490kcal | Carbohydrates: 80g | Protein: 19g | Fat: 23g | Sodium: 156mg | Fiber: 14g | Sugar: 13g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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