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 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.

Blueberry Cheesecake Oats

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Servings

2 servings

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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

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

Servings 2 servings Print Recipe

Instructions

1. 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.
2. 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.

Recipe 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