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Cream cheese, dried cherries, and crunchy pecans give this overnight oats recipe a cheesecake flavor and creamy texture. Fresh lemon zest adds some oomph, and a touch of sweetness from raw cane sugar blunts the fruit’s tart edge.
Ingredients
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½ cup old-fashioned rolled oats (see tip)
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½ cup water
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Pinch of salt
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two soup spoons low-fat cream cheese
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1 soup spoon chopped dried cherries
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1 soup spoon roasted chopped walnuts
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two teaspoons raw cane sugar, such as turbinado
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½ teaspoon lemon zest
instructions
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Combine oats, water, and salt in a jar or bowl and stir. Cover and refrigerate overnight.
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In the morning, heat the oats if desired, or eat them cold. Top with cream cheese, cherries, nuts, sugar and lemon zest.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats labeled “gluten-free” as oats are often cross-contaminated with wheat and barley.
To prepare: When preparing the oatmeal the night before, measure, toast and chop the ingredients for the topping.
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