Lemon cheesecake overnight oats

Tuesday, 28 July 2020

In my continuing quest to have dessert for breakfast, I bring you this lemon cheesecake inspired overnight oats recipe. I was a little hesitant about putting lemon in my oats, my instinct was telling me it was wrong. But gosh, was it right. This tastes just like a lemon cheesecake, or at least as close to a lemon cheesecake as a bowl of breakfast can be. It truly was love at first taste. You know when something tastes so good that you are shocked you made it? Yes, that. It's creamy, sweet and zesty. I've also added an option to make it a blueberry lemon cheesecake for an extra burst of flavour. All I need to do now is create a lemon granola to top it with to give that crunchy element I always crave. 


You will need: (serves 2)
1 cup oats
2 tablespoons chia seeds
1 teaspoon poppy seeds
1/2 teaspoon vanilla extract
1 banana
4 tablespoons soya yoghurt
1 1/2 cups milk of your choice (my favourites are rice and oat milk)
2 tablespoons lemon juice (this is about half a lemon)
Zest of 1 lemon
A pinch of salt

Method:
- In a bowl, mash up the banana and stir until smooth. Add the rest of the ingredients and stir together well.
- Pop in the fridge overnight and in the morning top with your favourite toppings. I love berries, yoghurt and a sprinkle of seeds on this one.

Make it blueberry lemon cheesecake: 
- Defrost 1/2 cup of frozen blueberries and add a squeeze of lemon juice. Mash up slightly using a fork and then layer through the oats for a delicious burst of blueberry flavour. It goes wonderfully with the lemon.


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Peanut butter and banana granola

Tuesday, 14 July 2020
Peanut butter and banana granola breakfast recipe

Peanut butter is absolute liquid gold in my eyes. I'm so addicted that I now buy it in 1kg tubs (Meridian pinch of salt, the best ever). Granola is also a love of mine and I always have a homemade batch in my cupboard. Mostly eaten by the handful straight from the baking tray, some making it into the jar, and a little left over for actually having for breakfast. This recipe has been my go-to for a while now. It combines my previous favourite banana granola with my addiction to peanut butter. Banana, peanut butter and granola? Yes, even less of this one makes it into the jar...

Peanut butter and banana granola recipe

You will need:
Dry ingredients 
3 cups jumbo oats
1/2 cup peanuts
1/2 cup cashews
1/3 cup pumpkin seeds
1/3 cup buckwheat
1 tablespoon mixed spice
1/4 teaspoon salt

Wet ingredients 
1 very ripe banana
3 tablespoons smooth peanut butter
2 tablespoons liquid sweetener (I used Sweet Freedom syrup)
1 teaspoon vanilla extract 

1 cup sultanas 

Method:
- Pre-heat the oven to 180 degrees celsius. 
- Stir together all the dry ingredients, apart from the sultanas, in a large mixing bowl.
- In a smaller bowl, mash up the banana until it becomes a liquid consistency. Add the peanut butter, sweetener, and vanilla and stir together well along with two tablespoons of water. As the peanut butter I use has a lovely runny consistency, I only add a little water. If your peanut butter is thicker, you may need to add a little more water. You want the mixture to be runny, similar to that of natural yoghurt. 
- Add the banana peanut butter mixture to the dry ingredients and mix well to ensure everything is coated. 
- Spread onto a couple of baking trays and pop in the oven for 25 minutes, giving a mix half way. Keep an eye on it towards the end to prevent any burning. You want it to be a lovely golden brown colour. To make your granola clusters wonderfully chunky, press the mixture down in the baking tins so it's all stuck together before baking. When you mix it half way, do so gently to maintain the big chunks. 
- Mix through the sultanas and leave to cool before transferring into a jar or container. 


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