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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.


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    This recipe is part of the Easy Does It collection.



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