Healthy Breakfast Cheesecake

• 總時間: 22 minutes

食材

Here’s a healthy “cheesecake” with over 35g of protein! I just blend it all together and pop it in the oven while I get ready, but it’s just as good if you prep it ahead and keep it in the fridge.

Ingredients (Serves 1)

¾ cup (170 g) plain Greek yogurt (non-fat or low-fat)

2 large eggs

⅓ cup (30 g) rolled oats

1 tbsp maple syrup

Frozen raspberries (for topping)

步驟

Preheat the oven to 190°C (fan forced)/ 375°F (convection).

Add the Greek yogurt, eggs, oats, and maple syrup to a blender and blend until smooth.

Pour the mixture into a small baking dish (Mine is about 8” × 6” / 20 × 15 cm).

Scatter the frozen raspberries evenly on top.

Bake for 20–25 minutes, until set in the center and lightly golden on the edges.

Let cool slightly before serving. Enjoy warm, or refrigerate for a firmer texture.

Macros: ~410 calories, ~36 g protein, ~37 g carbs, ~13 g fat

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