Breakfast
Raspberry Cheesecake Overnight Oats
1 serving · 10 minutes
400calories
33 gprotein
55 gcarbs
5 gfat
Per serving
Ingredients
For 1 serving
- 35 g oat flakes (4 tablespoons)
- 80 g milk, 1.5%
- 150 g plain skyr
- 60 g low-fat cottage cheese
- 80 g raspberry, fresh or frozen
- 8 g honey (1 teaspoon)
- 5 g oat flakes for topping
- Vanilla extract or zest of half a lemon
Instructions
- Mix 35 g of oat flakes with the milk and half of the skyr in a mason jar or glass. This will be the base.
- Mash the cottage cheese with a fork together with the remaining skyr and honey until you get a smooth cream. Grate some lemon zest into it or add vanilla: this is what gives it the cheesecake flavor.
- Mash the raspberries with a fork in a bowl. Frozen ones work too, they'll thaw overnight and release their juice.
- Layer: oats, cottage cheese cream, raspberries. Put it in the fridge for at least 4 hours, but overnight is best. That much time is needed for the oats to absorb the liquid and become creamy.
- In the morning, toast the oat flakes for topping dry in a pan for 2 minutes until fragrant, and sprinkle on top. It will be as crispy as a cheesecake crust.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
