Raspberry Cheesecake Oats with White Chocolate Ganache
Creamy blended oats layered with raspberry compote and topped with white chocolate-yogurt ganache. Prep in about 10 minutes, then chill for a thicker texture if preferred.
Servings 3 serves
Calories 388kcal
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.
Notes
Store in the fridge for up to 4 days. Do not freeze.
Nutrition
Calories: 388kcal | Carbohydrates: 57g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 158mg | Potassium: 452mg | Fiber: 14g | Sugar: 23g | Vitamin A: 282IU | Vitamin C: 46mg | Calcium: 317mg | Iron: 3mg