Berry Cheesecake Bowl With Toasted Oat Crumb

Berry Cheesecake Bowl With Toasted Oat Crumb

Blood Sugar: 5Servings: 3Preparation Time: 5minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
209kcal
Sugar
4g
Fat
17g
Fiber
1g
Sat fat
9g
Protein
7g
Carbs
9g
Sodium
134mg

Ingredients

  • 3 tbsp rolled (old-fashioned) Porridge oats
  • 3 tbsp desiccated (dried unsweetened shredded) Coconut
  • 1 tbsp Sesame seeds
  • 2 tsp unsalted Butter
  • 110g / 4oz fresh or frozen Berries
  • 190g / 7oz full-fat Cream cheese
  • 180g / 6oz thick full-fat Greek-style yogurt

Preparation

  1. Melt 2 tsp unsalted Butter in a large non-stick frying pan.
  2. Add 3 tbsp rolled (old-fashioned) Porridge oats, 3 tbsp desiccated (dried unsweetened shredded) Coconut, and 1 tbsp Sesame seeds, stir together.
  3. Cook for a couple of minutes, stirring often until golden.
  4. Add syrup if using, stir and cook for another 2 minutes.
  5. Remove from heat and set aside.
  6. Add 110g / 4oz fresh or frozen Berries, 190g / 7oz full-fat Cream cheese, and 180g / 6oz thick full-fat Greek-style yogurt to a blender and blend until smooth.
  7. Pour into a bowl and sprinkle over the crumb.
  8. As the crumb cools, separate slightly with fingers.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
22% of RDI
Vitamin C
9% of RDI
Omega 3
13% of RDI
Vitamin A
15% of RDI
Calcium
79% of RDI
Folate
13% of RDI

Good to know

The crumb will last in an airtight container at room temperature for up to 5 days, and the cheesecake bowl will keep for 3 days in the fridge. For a dairy-free version, use coconut oil instead of butter, dairy-free cream cheese, and coconut yogurt.
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Berry Cheesecake Bowl With Toasted Oat Crumb Recipe | GrowwW | GrowwW