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Blueberries Cheesecake Overnight Oats

Ever since I started my Instagram endeavour, I had posted lots of brunch recipes which I didn't include on this website. It just came to me one day that I need to include them on this website. I was scrolling thru' my Instagram account and saw all the wonderful brunch recipes; I was literally saying out loud, "why didn't I include these on my website?" So, this is the first of many to come. As similar to my Facebook endeavour back in 2014, I really didn't know what I was doing. But I am glad that I have progressed to where I am today. Without much delay, let's get started with the recipe.

 

 

Ingredients:

(Serve 1)

  • Rolled Oats, 1/2 Cup

  • Vegan Cream Cheese, 1/4 Cup

  • Almond Milk, 1/4 Cup + More

  • Chia Seeds, 1/2 TSP

  • Alce Nero’s Organic Blueberry Jam, 1/4 Cup

  • Fresh Blueberries, 1/2 Cup

  • Fresh Lemon Peel Julienned, 1/2 Lemon

  • Maple Syrup Preferably Grade ‘A’, 1 TBSP Adjust To Preference

Equipment:

  • 8oz Mug / Mason Jar

Directions:

  1. Add oats, cream cheese and milk into a mug or jar.

  2. Add in chia seeds, Alce Nero’s blueberry jam and blueberries.

  3. *Reserve some fresh blueberries for garnishing.*

  4. Give it a light stir.

  5. Cover and chill in the fridge overnight.

  6. Next morning, stir in more milk to desired consistency.

  7. Garnish with some more fresh blueberries and lemon peel.

  8. *To peel the skin off the lemon, simply run a potato peeler over the lemon lightly without peeling off the white pith.*

  9. Lastly, drizzle maple syrup over the top.

  10. Serve immediately.

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