Helloooo overnight cheesecake oats. Made even better with the addition of CA Figs!
I have had plenty of overnight oats in my day, and I will continue to eat many, many more. Overnight oats make breakfast preparation a breeze in the morning…because there is no prep to be done! These are a breakfast staple for me, especially during the warmer months when I’ll start sweating just thinking about consuming hot oats off the stove.
Sure, overnight oats are fabulous on their own, but cheesecake oats?? And yes, it remains a healthy and nutritious breakfast. Low-fat cottage cheese provides the subtle cheese-y flavor without all of the calories. It also gives your breakfast an additional protein boost and guaranteed to keep you full for several hours. I never use fat-free cottage cheese, or any fat-free product typically, as they tend to contain more carbohydrates and/or sodium to replace the fat. A little bit of fat is good for you people!
I decided to make fig oats as I happily had some dried figs on hand, thanks to CA Figs once again – I can’t get enough! Golden Figs were the chosen ones as I think they tend to be a bit sweeter than the Mission variety. Before you go to bed, soak your old-fashioned rolled oats in a bowl or mason jar with unsweetened almond milk, cottage cheese, Greek yogurt, dried figs, ground flax meal, and vanilla extract. Top off your oats with a drizzle of honey or maple syrup (if you need extra sweetness) and an extra fig for garnish in the morning.
Cheesecake for breakfast never tasted so good.
Fig Cheesecake Overnight Oats
1/2 cup old-fashioned rolled oats
1/2 cup unsweetened almond milk
1/4 cup low-fat cottage cheese
1 tablespoon plain Greek yogurt
2 dried figs, chopped plus 1 for garnish
1 tablespoon ground flaxmeal
1/2 teaspoon vanilla extract
Place all ingredients into a bowl or jar; stir to combine and cover. Let sit overnight in the refrigerator for at least 7 to 8 hours. Remove from the fridge and let sit for a couple of minutes to take the chill off. Garnish with an extra fig and enjoy!