Raspberry & Lemon Cheesecake Overnight Oats
Raspberry & Lemon Cheesecake Overnight Oats
This creamy, protein-packed raspberry and lemon cheesecake overnight oats is the ultimate breakfast.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- ½ cup rolled oats
- 1 tsp chia seeds
- 2 tbsp vanilla protein powder
- ½ lemon, juice and zest
- 1 tbsp maple syrup
- ½ cup raspberries, fresh or defrosted
- ½ cup coconut milk
- ½ cup Brancourts Lactose Free Cottage Cheese
- 1 tsp vanilla bean extract
- 1 tbsp coconut flakes
- 1 vanilla wafer, crumbled
- 1 lemon wedge
Method
- In a large bowl, combine the rolled oats, chia seeds, vanilla protein powder, lemon juice and zest, maple syrup, raspberries and coconut milk. Stir well and refrigerate for at least 1 hr to set.
- In a separate bowl, add Brancourts Lactose Free Cottage Cheese and vanilla bean extract. Blend with an electric blender or whisk until smooth and lump-free.
- Remove the oats from the fridge and layer the cottage cheese mixture on top. Using the back of a spoon, smooth the mixture evenly. Return to the fridge to set overnight.
- Before serving, top with coconut flakes, crumbled vanilla wafer and a lemon wedge.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
