A satisfying creamy breakfast. Almost like dessert – and served chilled, most wouldn’t guess it was made with yogurt. It is full of protein – both adults and children will enjoy it!
For the Greek yogurt, be sure to use a brand that contains no added ingredients, such as pectin and gelatin, both of which can break down in the baking and produce a watery mess. I use Fage full-fat myself, which is a strained yogurt.
As for the oat flour, grind rolled oats in a dry blender till powdery.
Breakfast Cheesecake
Ingredients:
- 2 cups plain full-fat Greek yogurt
- 4 large eggs
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ¼ cup oat flour
- ½ tsp ground cinnamon
- 5 large fresh strawberries
Directions:
Preheat oven to 350°, lightly butter or oil a glass 8×8 baking pan.
Add the yogurt thru cinnamon to a blender,
Pour into the prepared pan, halve the strawberries, and place on top.
Bake for about 45 minutes or until golden on top.
Let cool, then refrigerate to fully chill.
~Sarah