After a while in a food coma from my previous recipes, I decided to take a few steps back and go on a healthier diet. Let's start off with some overnight oats. Blueberry cheesecake overnight oats to be exact.
Trust me, once you start making this and realize how easy it is to make a decent (or healthier cheesecake) cheesecake overnight oats, you will never go back to any store-bought cheesecake or overnight oats. Yes! There are store-bought overnight oats!
And of cos, I have to add some chefy je ne sais quoi touch by adding some flambé blueberries. You can totally skip it and this will still be a decent jar of cheesecake overnight oats. Let's get started.
Biscoff Cookies or Any Type of Cookies Crumbled, 3 Less or More
Hexa Breakfast Oat Mix, 50g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.
Chia Seeds, 8g
Any Type of Milk (I'm using my homemade oat milk), 120g
Maple Syrup, 2 TBSP Adjust To Preference
Cream Cheese, 75g
Blueberries, 85g + 15g
Blueberry Jam, 2 TBSP
Demerara Sugar, 1 TBSP Adjust To Preference
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Cognac / Brandy / Rum, 2 TBSP
Serving Glass / Mason Jar
Please visit my "How To Make Oat Milk" page for the recipe.
Add the crumbled cookies to the jar.
Transfer Hexa Breakfast Oat Mix, chia seeds, milk, maple syrup, cream cheese and 85g of blueberries to a large mixing bowl.
Mix until well combined.
Add to the serving glass or jar.
Chill in the fridge overnight.
When about to serve, add the remaining 15g of blueberries, jam, sugar, lemon zest and juice to a sauce pot over medium heat.
Stir until the sugar and jam have dissolved.
Add in the liqueur and allow it to flambé.
*Be very careful while doing this.*
Continue cooking until the mixture has thickened and becomes jammy.
Remove from heat and transfer on top of the overnight oats.
Hexa Breakfast Oat Mix...
Tastes better than any cheesecake, more like ice-cream...