Blueberry Cheesecake Oats

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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:

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