These creamy blended oats with white chocolate ganache and raspberry filling are a delicious make-ahead breakfast that tastes like dessert. Healthy, vegan friendly and easy to prepare.
Why You’ll Love This Recipe
- Dessert-like Flavor: We all love it when breakfast is healthy, filling *and* something we can look forward to. This recipe is the perfect mix of nutritious, healthy ingredients and some that are little bit more decadent (aka white chocolate haha).
- Nutritious and filling: The base of this breakfast is nutritious and quite dense. It’s made with oats, chia seeds for fiber, and raspberries for a healthy start to your day. You can add a scoop of vanilla protein powder if you want to boost the protein content.
- Easy and Convenient: This recipe is so simple to make and perfect for meal prep. It should only take about 10 minutes. You just blend up the filling ingredients, make a quick raspberry compote in the microwave and top with white chocolate-yogurt ganache. It’s so handy to have pre-portioned breakfast already prepped for busy mornings.
Ingredients You’ll Need
I love oat-based breakfasts because they’re so versatile and yet often use the same staple ingredients with a unique ingredient or two for a flavor twist. This recipe uses simple ingredients you should be able to easily find at your local supermarket. Here’s your shopping list:
- Rolled oats
- Natural yogurt. I mostly use my own unsweetened homemade soy yogurt as it has a similar protein content and, if made with fortified soy milk, has a similar nutritional profile overall to dairy milk. This recipe is also delicious with coconut yogurt, however be aware that it is high in saturated fats and low in protein. If making this with coconut yogurt, I would regard it as more of a dessert than a breakfast.
- Milk. You can use any milk you’d like. I prefer soy milk for the same reasons mentioned above – it has good protein content and is low in fat. Make sure to buy one that is fortified with calcium and other important vitamins and minerals. You can read more about the importance of consuming fortified plant-based milk at Dietitian’s Australia.
- White chia seeds. I use white because the color is more complementary to the pink raspberries. Black would also work perfectly fine, but it may give a slight gray tint to the color of your oats.
- Frozen raspberries
- Salt
- White chocolate. I like the soy chocolate from Sweet William, but any will do.
See the recipe card at the bottom of this post for measurements.
Instructions
It should only take you 10 minutes to make these Raspberry Cheesecake Oats. I’ve broken it down into detailed instructions in the recipe card at the bottom of this page, but here are the basic steps:
Step One: Add all your oats ingredients to a blender: rolled oats, natural yoghurt, milk, chia seeds, salt and one cup of raspberries.
Step Two: Cook the raspberries in the microwave for 30-90 seconds until they have broken down and can be easily mashed with a fork. We’re going for a lumpy, runny compote here.
Step Three: Divide the raspberry compote between individual containers or jars. Reserve about 2 tbsp to decorate the top of the oats with. Add the blended oats mixture into the containers, layering it on top of the raspberry compote.
Step Four: Melt the white chocolate and mix with the yogurt to make a ganache. Pour this onto each of the individual jars or containers. Divide the reserved raspberry compote onto the tops of the white chocolate ganache to make a cute decorative topping. You can run a toothpick through the raspberry to make a little berry swirl effect.
Step Five: Refrigerate until the white chocolate is set (up to 1 hour). It can be eaten straight away, or left for up to 3 days. The oats will continue to get extra thick as they sit.
Substitutions and Variations
The great thing about all overnight and blended oats style recipes like this one, is that you really can’t go wrong. There are no rules! So feel free to get creative with the ingredients and format. Here are some substitution and variation ideas specifically for these Raspberry Cheesecake Oats:
- Milk – use any milk you’d like. I prefer soy because it has good protein content, but oat or almond would also work well.
- Frozen raspberries can be replaced with any other berries. Blackberry, blueberry or mixed frozen berries would all be great.
- Sweeteners – I am quite sparing with adding sweeteners to breakfast recipes, so I didn’t include any sweetener to the raspberry compote. You could easily add in some maple syrup, sugar or any other sweetener though if it’s too tart for your taste.
- Add a layer of granola for a bit of crunch.
- Swap the white chocolate for dark chocolate for a more intense chocolate flavor and a different look.
- Mix in a scoop of protein powder for an extra protein boost.
Storage
I recommend eating these Raspberry Cheesecake Oats within 3 days, as there can be a bit of liquid separation between the raspberry compote and the oats. If you notice that, mix it back in and it will be fine. In theory, they should be fine to eat for up to 5 days, but check it after 3 days and see what you think. I do not recommend freezing.
FAQ
Yes, you can use any type of yogurt and milk you prefer. The recipe is flexible and will still taste delicious.
A regular blender should work too. Just blend a bit longer until you achieve a creamy consistency. You can also try using a small food processor – it won’t achieve quite as smooth a result, but it will still help to combine and chop the mixture, with some texture remaining.
Definitely! This recipe is versatile, so you can use any berries or even mix different fruits to make it your own. I recommend frozen blackberries, blueberries or mixed frozen berries.
Yes, I have been quite sparing with the maple syrup, so feel free to add honey, maple syrup, or any other sweetener to taste if you prefer a sweeter flavor.
Serving Suggestions and More Recipes
If you too are a big fan of make-ahead sweet recipes, you’re in luck! I am constantly making overnight and blended oats for meal prep, along with chia pudding. So after you’ve made this recipe, I’d highly recommend trying my Apple Pie Overnight Oats, Chocolate Chia Pudding, Berry Baked Oats or Strawberry Chia Mousse.
If you try any variations on this recipe, I’d love to know what you tried. You can leave a comment and star rating below with your thoughts. I’m always looking to experiment with new overnight and blended oats recipes! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories 🙂
Raspberry Cheesecake Oats
Equipment
- High power blender
Ingredients
- 1 cup rolled oats (120g)
- 3/4 cup natural yogurt (170g) I use soy
- 3/4 cup milk (160g) I use soy
- 2 tbsp white chia seeds
- 3 cup frozen raspberries divided
- 1/8 tsp salt
White Chocolate Ganache
- 60 g white chocolate plant-based, melted
- 1/4 cup natural yogurt (64g) I use soy or coconut
Instructions
- Add oats, yogurt, soy milk, white chia seeds, and 1 cup of the frozen raspberries to a high power blender. Blend for 1 minute or until creamy and mostly smooth.
- Add the remaining 2 cups of raspberries to a microwave safe bowl. Microwave on high for 30 – 60 seconds until thawed and softened. Mash with a fork to form a lumpy compote-like texture.
- Assemble the oats into individual jars or containers: divide most of the mashed raspberries as the base layer (reserve 2-3 tbsp for topping). Divide the blended oats mixture between the jars.
- Add natural yogurt to melted white chocolate and mix until combined to make a ganache. Pour onto the oats and dollop with the remaining mashed raspberries. Run a toothpick through the top to make a swirl-like effect if desired.
- Seal jars and transfer to the refrigerator to set for minimum 1 hour. Can be prepared up to 3 days in advance.
Video
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