I’ve got another dessert-for-breakfast recipe coming atcha! This jar of creamy, fruity overnight oats is packed with protein and fibre to keep hangry at bay.
I feel like I’ve been flung into this week rather chaotically, but that’s only because I’m playing catch up after an amazing weekend. I spent the majority of my weekend out in Chilliwack watching my brother play hockey and catching up with my family! It was so good to see them…the perfect little mini vacation from a busy semester. I always feel so refreshed after time with family and good friends, and of course, good food!
As full of love and fun as my weekend was, school is wasting no time in keeping me busy and I have some long days ahead of me this week putting together group projects and papers. I’ve gotten into a routine of getting up early and heading to a cafe to get some work done and get ahead on my day. A big cup of coffee and some soft tunes are the perfect pair. The only thing that could make it even better is dessert for breakfast. Which I am happy to announce I have created with this recipe for raspberry cheesecake overnight oats.
Packed with protein and fibre, this breakfast will keep you full and fuelled. Not to mention they are a great grab-and-go option. Combine ingredients in a mason jar the night before, and you have breakfast ready to take with you in the morning! You’re going to want to pin this guy for later:
- ⅔ cup quick cooking steel cut oats
- 1 banana, mashed
- ⅔ cup cottage cheese
- ¾ cup unsweetened vanilla almond milk
- 1 Tbsp. chia seeds
- ¼ tsp. vanilla
- pinch of sea salt
- ½ cup fresh raspberries, plus extra for garnish
- 2 Tbsp. maple syrup or honey (optional)
- Combine all ingredients in a bowl and place in the fridge for at least 2 hours, or overnight.
- Portion oat mixture into two mason jars and enjoy!
- Overnight oats can be stored in an air tight container in the fridge for up to 4 days.