Blueberries Cheesecake Overnight Oats

Name: Blueberries Cheesecake Overnight Oats
Cuisine: British
Ingredients: 1/2 Cup Rolled Oats,; 1/4 Cup Vegan Cream Cheese,; Almond Milk, 1/4 Cup + More; 1/2 TSP Chia Seeds,; 1/4 Cup Alce Nero’s Organic Blueberry Jam,; 1/2 Cup Fresh Blueberries,; Fresh Lemon Peel Julienned, 1/2 Lemon; Maple Syrup Preferably Grade ‘A’, 1 TBSP Adjust To Preference

Daniel Lim @fatdoughsg

Singapore

Ever since I started my Instagram endeavour, I had posted lots of brunch recipes which I didn't include on this website. It just came to me one day that I need to include them on this website. I was scrolling thru' my Instagram account and saw all the wonderful brunch recipes; I was literally saying out loud, "why didn't I include these on my website?" So, this is the first of many to come. As similar to my Facebook endeavour back in 2014, I really didn't know what I was doing. But I am glad that I have progressed to where I am today. Without much delay, let's get started with the recipe.

Daniel Lim @fatdoughsg

Saved

Ingredients

1/2 CupRolled Oats,
1/4 CupVegan Cream Cheese,
Almond Milk, 1/4 Cup + More
1/2 TSPChia Seeds,
1/4 CupAlce Nero’s Organic Blueberry Jam,
1/2 CupFresh Blueberries,
Fresh Lemon Peel Julienned, 1/2 Lemon
Maple Syrup Preferably Grade ‘A’, 1 TBSP Adjust To Preference

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Steps

1

Add oats, cream cheese and milk into a mug or jar.
Add in chia seeds, Alce Nero’s blueberry jam and blueberries.
*Reserve some fresh blueberries for garnishing.*
Give it a light stir.
2

Cover and chill in the fridge overnight.
Next morning, stir in more milk to desired consistency.
Garnish with some more fresh blueberries and lemon peel.
3

To peel the skin off the lemon, simply run a potato peeler over the lemon lightly without peeling off the white pith.*
Lastly, drizzle maple syrup over the top.
Serve immediately.