If you follow me on social media, you’ll have noticed that I’m harbouring a slight obsession with blueberries of late. For the past two weeks I’ve found Pick ‘n’ Pay and Food Lover’s Market selling blueberries for only R15 a punnet! The fruit usually goes for double that price, at least, so you’ll forgive me for saying that it feels like Christmas has come early. God, don’t I sound old.
From muffins to smoothies and toast toppings, I’ve enjoyed exploring the many ways you can consume this fat little fruit. My latest experiment was overnight blueberry cheesecake oats. You might ask yourself, isn’t dessert for breakfast a little outlandish? Yes, yes it is. But I look forward to breakfast all night, so my first meal of the day might as well be something to relish.
Overnight oats are something I have really come to enjoy over the past few months, but these blueberry cheesecake oats are my absolute favourite. The smooth and creamy texture contrasted with the crunch of broken biscuit nuggets is just like tucking into a helping of no-bake cheesecake. Then there’s the little surprise of biting into a juicy blueberry with every other spoonful. Topped with even more crumbed biscuits and fresh fruit, a helping of these overnight blueberry oats are just like having dessert for breakfast!
Overnight Blueberry Cheesecake Oats
- ½ cup rolled oats
- ⅓ cup plain yoghurt
- ⅓ cup milk
- 1 tsp vanilla essence
- 1 tbsp honey
- ½ tsp ground cinnamon
- 1 tbsp crushed vanilla biscuits
- ½ tbsp softened cream cheese
- ½ cup blueberries
In a mason jar or breakfast bowl, stir together oats, yoghurt, milk, vanilla essence, honey and cinnamon
Add the crushed biscuits, cream cheese and blueberries, and stir until everything is combined
Leave in the fridge overnight, or at least for a couple of hours
Optional - garnish with extra biscuit crumbs and blueberries