Name: Raspberry cheesecake overnight oats
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0.333 cup(s) fresh raspberries (45g) or frozen variety; 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; 45 g quick oats 1 sachet; 1 tbs extra light cream cheese

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Ingredients

fresh raspberries

⅓ cup(s), (45g) or frozen variety

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

45 g, 1 sachet

extra light cream cheese

1 tbs

Instructions

Place raspberries, maple syrup and 1 tablespoon water in a small saucepan. Cook, stirring, over medium heat for 5 minutes or until raspberries have broken down. Set aside to cool.
Combine milk, yoghurt, vanilla, porridge and cream cheese in a medium bowl. Spoon mixture into a 1¼-cup (310ml) capacity jar, glass or airtight container. Top with raspberry mixture. Cover and place in fridge overnight. Serve.

Notes

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

Raspberry cheesecake overnight oats

Ingredients

Instructions

Notes

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