These Raspberry Cheesecake Oats blend rolled oats, yogurt, milk, chia seeds and raspberries into a creamy, batter-like oat base. They’re layered with a simple homemade raspberry compote and a white chocolate-yogurt ganache. They take about 10 minutes of hands-on prep and can be eaten straight away for a thinner texture or chilled for a thicker set.
Key ingredient
White chia seeds: I use white chia seeds so the raspberry oats stay pink. Black chia seeds will work too, but they can give the mixture a slightly gray tint.
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, plain yogurt, milk, chia seeds, salt, and one cup of raspberries. Blend until smooth.
Step Two: Microwave the remaining 2 cups frozen raspberries for 30–60 seconds, until thawed and juicy, then mash with a fork into a chunky compote. Divide most of the compote between three jars, reserving 2–3 tablespoons for topping. Spoon the blended oats mixture over the raspberry base.
Step Three: Melt white chocolate and stir into yogurt to make ganache. Pour over each jar, then top with reserved raspberry compote. You can run a toothpick through the raspberry to make a little berry swirl effect.
Step Four: You can eat the oats straight away for a thinner, more smoothie-like texture. For a thicker, batter-like texture and a set ganache, cover and refrigerate for at least 1 hour. Store in the fridge for up to 4 days.
Storage
Store in an airtight container in the fridge for up to 4 days. Do not freeze.
Raspberry Cheesecake Oats with White Chocolate Ganache
Equipment
- Blender
Ingredients
- 1 cup old-fashioned rolled oats approx. 85g
- ¾ cup plain yogurt about 170 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- ¾ cup milk approx. 180 ml; I use unsweetened soy milk, but any milk works.
- 2 tablespoons white chia seeds
- 3 cups frozen raspberries about 420 g; divided (1 cup for oats, 2 cups for topping)
- ⅛ teaspoon table salt
White Chocolate Ganache
- 60 g white chocolate melted; I use dairy-free white chocolate.
- ¼ cup plain yogurt about 60 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
Instructions
- Add rolled oats, ¾ cup yogurt, ¾ cup milk, chia seeds, 1 cup of the raspberries, and salt to a high-speed blender. Blend for about 1 minute, or until smooth and creamy.
- Place the remaining 2 cups of frozen raspberries in a microwave-safe bowl. Microwave on high for 30–60 seconds until thawed and juicy. Mash with a fork until it resembles a chunky compote.
- Divide most of the mashed raspberries between three jars or containers to form the base layer (save 2–3 tablespoons for the topping). Spoon the blended oat mixture over the raspberry base.
- In a small bowl, whisk the melted white chocolate with ¼ cup yogurt until smooth. Pour over the oats, then dollop with the reserved mashed raspberries. Use a toothpick to swirl the top if desired.
- Seal the jars and refrigerate for at least 1 hour to thicken.
Felix says
They’re beautiful and they taste delightful. I made it with frozen mixed berries as that’s what I had. I didn’t feel I needed the salt and added vanilla. For the topping I had extra berry compote so I mixed protein powder and some more Greek yogurt into it and I can’t wait to eat them. Thanks!
Liz Douglas says
hi Felix, that sounds sooo good!! i’m so glad you enjoyed it 🙂
Tine says
this looks so pretty! and the flavor? its creamy, slightly sweet and tangy with the raspberry.