Have you seen the Japanese cheesecake (without cheese) trend taking over social media? We revisited it to turn it into a true complete breakfast rather than just a simple dessert. Prepared the night before, it develops even more flavour and texture: creamy, slightly crunchy and incredibly satisfying. Our dietitians particularly appreciate this option since it is both delicious, high in protein and rich in fibre. For even more inspiration, take a look at our Two Weeks of Varied Breakfasts.
Ingredients
The base
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30 ml (2 tbsp) rolled oats (large flake or quick oats)
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15 ml (1 tbsp) ground flaxseeds
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15 ml (1 tbsp) natural almond butter
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15 ml (1 tbsp) chopped walnuts or pecans
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5 ml (1 tsp) maple syrup
The yogurt
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125 ml (½ cup) plain Greek yogurt 2% M.F.
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5 ml (1 tsp) maple syrup
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2 ml (½ tsp) vanilla extract
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2 Speculoos cookies, broken into medium-sized pieces
Fruit topping
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125 ml (½ cup) thawed crushed strawberries and raspberries
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10 ml (2 tsp) chia seeds
Preparation
- At the bottom of an airtight jar, mix the oats, flaxseeds, almond butter, nuts and maple syrup. Press firmly with a spoon to form a compact base.
- In a bowl, mix the yogurt, maple syrup, vanilla and cookie pieces. Gently pour this mixture over the base.
- Refrigerate for at least 1h or ideally overnight.
- When ready to serve, mix the fruit with the chia seeds. Let rest for 5 minutes to thicken slightly. Add on top and serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Does not freeze well.
