Oats mixed with Greek yogurt, lemon zest, vanilla, and a touch of maple for a bright, tangy cheesecake-style breakfast-for-dessert.
By james
Servings
2
1 cup Rolled oats
0.75 cup Full-fat Greek yogurt
0.5 cup Whole milk
3 tbsp Cream cheese
2 tbsp Maple syrup
2 piece Lemon
1 tsp Vanilla extract
1 tbsp Chia seeds
1 pinch Salt
3 piece Graham crackers
1 tbsp Unsalted butter
0.25 cup Fresh blueberries (garnish)
Calories
622 kcal
Protein
20g
Carbs
78g
Fat
27g
Fiber
8g
Sugar
29g
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Cheesecake Base
1. In a medium bowl, beat the cream cheese until smooth and lump-free. Add the Greek yogurt, maple syrup, vanilla extract, and a pinch of salt and whisk together until silky and well combined.
0.8 cup Full-fat Greek yogurt,
3 tbsp Cream cheese,
2 tbsp Maple syrup,
1 tsp Vanilla extract,
1 pinch Salt
2. Zest both lemons into the bowl, then squeeze in the juice of one of them. Stir to combine — taste and adjust with more lemon juice if you want extra brightness.
2 piece Lemon
3. Fold in the rolled oats and chia seeds, then stir in the milk until everything is evenly incorporated. The mixture will look loose — it will thicken significantly overnight.
1 cup Rolled oats,
0.5 cup Whole milk,
1 tbsp Chia seeds
4. Divide the oat mixture evenly between two jars or serving bowls. Cover and refrigerate for at least 6 hours, or overnight.
Graham Cracker Crumble
5. Just before serving, crush the graham crackers into coarse crumbs. Melt the butter in a small pan over medium heat, add the crumbs, and stir for 2–3 minutes until golden and fragrant. Remove from heat and let cool.
3 piece Graham crackers,
1 tbsp Unsalted butter
To Serve
6. Remove the oats from the refrigerator and give them a stir. Spoon the toasted graham cracker crumble over each portion and top with fresh blueberries. Serve immediately.
0.2 cup Fresh blueberries (garnish)
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By james
