Blueberry and Lemon Cheesecake baked oats
- Autumn
- Quick & Easy
Blueberry cheesecake for breakfast? Perfect for a weekend breakfast or to prep ahead for the week.
Ingredients
2 bananas
200g rolled oats
1 tsp baking powder
1 lemon, juice & zest
200g Yeo Valley Organic 0% Greek recipe yogurt
1 tsp vanilla extract
200ml Yeo Valley Organic semi-skimmed milk
Cheesecake Topping
200g Yeo Valley Organic 0% Greek recipe yogurt
dash of vanilla extract
1 tsp honey
1 tbsp cornflour
Stewed Blueberry Compote
200g frozen blueberries (we recommend PACK'D)
Squeeze of honey
1 tbsp water
1 tbsp lemon juice
Method
1. Preheat your oven to 180 degrees Celsius.
2. Mash bananas in a bowl.
3. Add the dry ingredients, followed by the wet; stir until mixed together.
4. Transfer to an oven-proof square dish. Make sure you line or grease your dish; you need to avoid sticking.
5. For your cheesecake topping, stir Yeo Valley Organic 0% Greek recipe yogurt, lemon juice, vanilla essence, cornstarch and honey together to make a thick ‘cheesecake-like' mixture.
6. For your compote, simply add frozen blueberries to a saucepan with a squeeze of honey, a dash of water & a little lemon juice. Allow to simmer over medium heat for 10-12 minutes, stirring occasionally.
7. 5. Top with lemon yoghurt mixture, alongside blueberry compote and swirl.
8. Bake for 30-35 minutes until the centre has set and edges are golden.
9. Remove from the oven and leave to cool for 5-10 minutes before slicing into even squares.
10. Enjoy hot, cold or microwaved, topped with Greek recipe yoghurt, lemon zest & a squeeze of honey.
In this recipe...
Semi-Skimmed
Greek Recipe 0% Fat Natural
15
Semi-Skimmed
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