Cocoa oats layered with vanilla Greek yogurt and a little cream cheese for tangy, rich cheesecake flavor.
SBy SahlM22
Servings
2
1 cup Rolled oats
2 tbsp Unsweetened cocoa powder
0.75 cup Milk
1 tbsp Chia seeds
2 tbsp Maple syrup
1 pinch Salt
3 tbsp Cream cheese, softened
0.75 cup Vanilla Greek yogurt
1 tsp Vanilla extract
1 tsp Lemon juice
2 tbsp Dark chocolate shavings (garnish)
2 piece Graham crackers, crushed
Calories
630 kcal
Protein
25g
Carbs
73g
Fat
28g
Fiber
11g
Sugar
24g
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Cocoa Oats
1. In a bowl, stir together the rolled oats, cocoa powder, chia seeds, salt, milk and half of the maple syrup until no dry cocoa pockets remain.
1 cup Rolled oats,
2 tbsp Unsweetened cocoa powder,
0.8 cup Milk,
1 tbsp Chia seeds,
1 tbsp Maple syrup,
1 pinch Salt
Cheesecake Layer
2. In a separate bowl, beat the softened cream cheese with the remaining maple syrup, vanilla extract and lemon juice until smooth, then fold in the vanilla Greek yogurt until creamy and uniform.
1 tbsp Maple syrup,
3 tbsp Cream cheese, softened,
0.8 cup Vanilla Greek yogurt,
1 tsp Vanilla extract,
1 tsp Lemon juice
3. Divide half of the cocoa oats between two jars, then add half of the cheesecake mixture. Repeat with the remaining oats and cheesecake mixture to make two layers of each.
Chill and Serve
4. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the layers are set.
5. Before serving, top with the crushed graham crackers and dark chocolate shavings for a cheesecake crust effect.
2 tbsp Dark chocolate shavings (garnish),
2 piece Graham crackers, crushed
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