Breakfast oat jars in the style of apple cheesecake - a biscuity oat base, topped with thick vanilla yogurt and stewed cinnamon apples. These cheesecake jars perfectly celebrate autumn produce, with a delicious on-the-go breakfast or sweet snack that's packed with nutrients!
I picked these apples from the community orchard near my house - the apples were a little tart so I stewed them down with some dates, mixed spices and cinnamon. The base is made from toasted oats, nuts and seeds, blended together with dates for some sweetness - the base is a perfect mix of crisp and chewy. The filling is a mix of thick dairy-free greek-style yogurt with a little vanilla extract. You really can't go wrong with these jars and there are even some stewed apples spare for another recipe or to pop in the freezer for another day!
These jars are full of fibre from the oats and apples, healthy fats from the seeds, short chain omega 3s from the flax, probiotics and protein from the yogurt - a great balance of carbs, fats and proteins to help balance your blood sugar and keep you fuller for longer!
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Apple Cheesecake Breakfast Jars | Serves: 4 | Time: 45 mins (+ cooling time)
You'll need
- Chopping board
- Knife
- Veg peeler
- Large saucepan
- Frying pan
- Food processor/blender
- Measuring cups & spoons
- 4x small jars (150-200ml)
Ingredients
Apples:
- 850g apples (a tart variety)
- 1/4 cup chopped pitted dates
- 1 tbsp cinnamon
- 2 tsp mixed spice
- 1/2 cup water
Oats:
- 2/3 cup rolled oats
- 1/4 cup flaxseed
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup pecans
- 1/3 cup chopped pitted dates
- 1 tsp cinnamon
- Pinch salt
Yogurt:
- 1.5 cups non-dairy Greek-style plain yogurt
- 2 tsp vanilla extract
- 1 tbsp maple syrup (optional)
Method
- Begin by preparing the apples - peel the apples, cut out the core and then thinly slice. Add to a large saucepan with the dates, spices and water. Put on a low heat for 25-30 minutes, stirring often and adding a splash more water if required. Once stewed down, transfer to another container and allow to cool for at least 30 minutes, ideally until fully cooled.
- For the base, add the oats, nuts and seeds to the saucepan, toast on a medium heat for a few minutes until golden. Then add to the food processor with the dates, cinnamon and a pinch of salt and blitz until smooth.
- Then mix together the yogurt, vanilla and maple syrup.
- Once the apples have cooled, arrange the jars by dividing the oat mix between the 4 jars, top with the yogurt and then the apples.
- Store any leftover apples in the fridge for up to 4 days, or freeze to use later.
- Enjoy immediately or store for up to 3-4 days in the fridge and enjoy!
Cassidy xx
