Berry Cheesecake Soaked Oatmeal Recipes

BERRY & OATMEAL CHEESECAKE MUFFINS

Steps:

• Heat oven to 350ºF.
• Combine oats and buttermilk in medium bowl; let stand 10 min.
• Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
• Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in berries.
• Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter.
• Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

BLUEBERRY CHEESECAKE OATMEAL

Steps:

• Combine the oats, water, and salt in a medium-size saucepan over medium heat. Bring to a boil and then reduce to a simmer on medium/low until the oats are tender and the oatmeal has thickened, about 5 minutes.
• While the oatmeal is cooking, combine the cream cheese, sugar, and vanilla in a small bowl. (I just use one of the bowls we will be using for serving the oatmeal.) Stir, or mash with a fork, the cream cheese, sugar, and vanilla until mostly smooth.
• When the oatmeal has thickened, remove from the heat and stir in the blueberries. Scoop the oatmeal into serving bowls and divide the cream cheese mixture between the servings. Stir gently to swirl the cream cheese through each dish. Enjoy!

OVERNIGHT OATS

Steps:

• Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
• Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

VEGAN BLUEBERRY CHEESECAKE BITES WITH OATMEAL CRUST

Steps:

• If you do not have silicone Muffin tins, line a 6x6 inch square pan with baking paper. Set aside.
• In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
• Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin. Leave in the freezer whilst making filling.
• To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender.
• Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
• Turn blender off and use a silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely smooth.
• Pour the filling onto the chilled crust and spread into an even layer.
• Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours.
• Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
• Leftovers will keep in an air-tight box in the freezer for up to 1 month.

VEGAN BERRY CHEESECAKE CUPS (FRUIT-SWEETENED)

Steps:

• Soak the cashews in hot water for 30 minutes. I use water boiled from a kettle. Meanwhile, prepare the crust.

OVERNIGHT OATS - DELISH EVERY TIME!

Steps:

• Throw everything in a jar, screw the lid on top, shake, and off it goes into the fridge.
• The next morning add a dash of milk, a sweetener (if you want) and enjoy :-)