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 on these Blueberry Cheesecake Oats will make each spoonful seem oh-so-indulgent. This recipe can easily be scaled up to give you several mornings’ worth of breezy breakfasts.
Ingredients
- 2/3 cup steel-cut oats, gluten free if desired
- 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 widemouthed 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
PER SERVING: 490 CALORIES; 19 G PROTEIN; 23 G TOTAL FAT (4 G SAT. FAT); 60 G TOTAL CARBOHYDRATES (13 G SUGARS, 14 G FIBER); 156 MG SODIUM
