Fig Cheesecake Overnight Oats

Fig Cheesecake Overnight Oats

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.

Fig Cheesecake Overnight OatsSure, 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!

Fig Cheesecake Overnight OatsI 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!


Wild Rice Spring Salad

Wild Rice Spring Salad

Spring produce is in full swing, here in California. As much as I love my winter greens and squashes, it is time to happily welcome in spring produce. Strawberries, sugar snap peas and asparagus are just a few of my favorites. A new season is so refreshing and especially great for clearing your palate with spring foods and flavors. This Wild Rice Spring Salad is light and satisfying. Perfect as a vegetarian main entrée or side dish to any meal.

AsparagusThe wild rice is accompanied by asparagus, English peas and goat cheese for a salad full of great texture, and I am definitely a texture person. The asparagus and peas make this fiber-packed and a good source of protein. One cup of asparagus has 3.6 grams of fiber and 4.3 grams of protein, while one cup of peas has 8.8 grams of fiber and 8.2 grams of protein!

Asparagus is a spring staple for me. I could definitely eat the green, fibrous stuff on a daily basis. My favorite way to prepare asparagus is to simply roast them in the oven with some oil, salt and pepper, or sprinkling some Parmesan cheese instead of salt prior to baking. Asparagus is nutrient-packed, a good source of folate, Vitamins C, E and B6.

Roasted AsparagusA simple, lemony vinaigrette goes beautifully with this type of salad. Just whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt and pepper. Pour the dressing over the wild rice, asparagus, peas and goat cheese and you have yourself a spring pleaser.

Wild Rice Spring SaladI brought this Wild Rice Spring Salad for our Food Bloggers of LA Spring meeting a couple of weeks ago and was very happy by all of the delicious spring recipes that were shared. Get to your local farmers market to make the best of your spring produce!

Wild Rice Spring Salad


1 cup dry wild rice, cooked

1 bunch asparagus

1 cup peas

Goat cheese, crumbled

Lemon Vinaigrette (see below)

Cook the wild rice according to package directions (about 45 minutes). Set aside to cool.

Meanwhile, preheat oven to 400 degrees F. Toss the asparagus with olive/canola oil, salt and pepper and bake for about 20 minutes at 400 degrees. After the asparagus has finished cooking and cooled down a bit, cut into 1 inch pieces.

Lemon Vinaigrette


1/2 cup extra-virgin olive oil

Juice from 1 fresh lemon

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon kosher salt

Freshly ground black pepper to taste

Combine all ingredients into a mason jar; shake well.

Combine the wild rice, asparagus, peas and goat cheese in a large bowl. Pour the lemon vinaigrette over rice mixture and toss to combine. Serve salad chilled or at room temperature. I did not use all of the vinaigrette – dress to taste.