Raspberry cheesecake overnight oats

Name: Raspberry cheesecake overnight oats
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Ingredients: 0.333 cup(s) Fresh raspberries (45g) or frozen vriety; 1 tsp Maple syrup; 0.333 cup(s) Skim milk (80ml); 0.25 cup(s) 99% fat-free plain yoghurt (60g); 0.5 tsp Vanilla bean paste; 0.333 cup(s) Quick oats (30g); 1 tbs Light cream cheese

Points

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Easy

A great option for an easy and delicious breakfast, creamy overnight oats can be made up to 2 days ahead and stored in the fridge.

Ingredients

Fresh raspberries

⅓ cup(s), (45g) or frozen vriety

Maple syrup

1 tsp

Skim milk

⅓ cup(s), (80ml)

99% fat-free plain yoghurt

¼ cup(s), (60g)

Vanilla bean paste

½ tsp

Quick oats

⅓ cup(s), (30g)

Light cream cheese

1 tbs

Instructions

Place raspberries, syrup and 1 tablespoon water in a small saucepan over medium-high heat. Cook, stirring, for 3 minutes or until raspberries are soft. Set aside to cool.
Meanwhile, place milk, yoghurt, vanilla, oats and cream cheese in a medium bowl and mix well to combine. Spoon mixture into a 1¼-cup (310ml) capacity jar, glass or reusable container. Top with raspberry mixture. Cover and refrigerate overnight.

Notes

TIP: Store in an airtight container in the fridge for up to 2 days. VARIATION: Swap raspberries for ⅓ cup fresh strawberries (sliced).

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Raspberry cheesecake overnight oats

Ingredients

Instructions

Notes

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