Blueberry Cheesecake Oats
Servings
2servings
Servings
2servings
Ingredients
  • 2/3cup steel-cut oats, gluten free if desired
  • 1/4cup ground flaxseed
  • 2Tbsp cocoa powder
  • 1tsp cinnamon
  • 1/2cup ricotta cheese
  • 2tsp maple syrup
  • 1/2tsp vanilla extract
  • 2/3cup fresh or frozen blueberries
  • 1/4cup chopped pecans
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