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Blueberry Cheesecake Oats

Servings 2 servings

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