alive logo

Blueberry Cheesecake Oats

Serves 2.


    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 will make each spoonful seem oh-so indulgent. This recipe can easily be scaled up to give you several mornings’ worth of easy-breezy meals.


    Hidden hacks

    The boiled water will soften the steel-cut oats into a toothsome chewy texture, no time-sucking stovetop simmering required.

    Frozen asset

    Quickly put on ice after harvest, not only are frozen fruits and berries ultra-convenient, but they can also be more nutrient dense than imported fresh versions.


    Blueberry Cheesecake Oats


    • 2/3 cup (160 mL) steel-cut oats
    • 1/4 cup (60 mL) ground flaxseed
    • 2 Tbsp (30 mL) cocoa powder
    • 1 tsp (5 mL) cinnamon
    • 1/2 cup (125 mL) ricotta cheese
    • 2 tsp (10 mL) maple syrup
    • 1/2 tsp (2 mL) vanilla extract
    • 2/3 cup (160 mL) fresh or frozen blueberries
    • 1/4 cup (60 mL) chopped pecans


    Per serving:

    • calories490
    • protein19g
    • fat23g
      • saturated fat4g
      • trans fat0g
    • carbohydrates60g
      • sugars13g
      • fibre14g
    • sodium156mg



    Between 2 wide-mouth jars, divide oats, flaxseed, cocoa powder, and cinnamon. Pour 1/2 cup (125 mL) 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.


    Like this recipe?

    This recipe is part of the Easy Does It collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.