Raspberry Cheesecake Oats with White Chocolate Ganache
Creamy blended oats with raspberry filling and white chocolate ganache. A healthy, make-ahead vegan breakfast that tastes like dessert!
Servings 3 serves
Calories 388kcal
Equipment
- High power blender
Ingredients
- 1 cup rolled oats Approx. 120g
- ¾ cup natural yogurt I use soy; approx. 170g
- ¾ cup milk I use soy; approx. 160g
- 2 tbsp white chia seeds
- 3 cups frozen raspberries divided (1 cup for oats, 2 cups for topping)
- ⅛ tsp salt
White Chocolate Ganache
- 60 g white chocolate plant-based, melted
- ¼ cup natural yogurt For ganache; soy or coconut; approx. 64g
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. Can be stored in the fridge for up to 3 days.
Nutrition
Calories: 388kcal | Carbohydrates: 57g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 158mg | Potassium: 452mg | Fiber: 14g | Sugar: 23g | Vitamin A: 282IU | Vitamin C: 46mg | Calcium: 317mg | Iron: 3mg