Turn yogurt and granola into a delicious no-bake breakfast cheesecake. High in protein, calcium, fibre and healthy fats, it’s a fresh take on breakfast. Light, crispy oatmeal crust topped with a sweet cheesecake filling, it’s perfect for those humid summer days. Top with fresh fruit, chopped nuts and a drizzle of honey.
Freeze Time: 8 hours.
For the crust, preheat oven to 350ºF. Line an 8″ x 8″ baking pan with parchment paper.
In a medium bowl, combine oats, flour, coconut oil, cinnamon and salt. Mix in coconut oil until combined
For the filling, add orange juice to a small skillet and sprinkle over gelatin. Heat over medium until gelatin has dissolved and a few bubbles begin to break on the surface, about 1 minute. Reserve.
In a large bowl, whisk to combine yogurt, maple syrup, coconut milk, lemon juice, vanilla and orange zest. Slowly whisk in gelatin orange juice mixture.
Pour into cooled crust and refrigerate for at least 8 hours, preferably overnight, until set.
Cut into large squares or triangles and top with fruit, nuts and honey.