Let’s have dessert for breakfast!
As a kid, I had a few breakfast go to’s.
Honeycomb. I devoured it once it sat in a bit. Plus you had honey flavored milk. Double win.
Pillsbury Toaster Strudels. Cinnamon Sugar all the way.
Kix. Just can’t stop at one bowl.
Or everyone’s guilt pleasure – Pop Tarts. Smore’s. Need I say more?
Now that I look back at my childhood favorites, I realize how sugary (and comforting) my breakfast choices were. What I would give to have that metabolism back! Oh how about a few pounds? Oh I love aging. Kidding. Sorta…
Oh how often I hear the phrase, “If I could go back to when I was 21 (or whatever age you choose)…those were the days!”
My only thought its – why would I want to go back? I am living life now. My best days are just ahead of me. I get to marry my best friend and start our lives together in short three months.
There is no part of me that would want to go back in time. Plus, to go through the hassle of college, late night partying, hangovers and attempting to find my way in the real world again? Forget that.
By no means do I have it figured out today, nor tomorrow, but I sure do have the greatest grip on catching my dreams more than ever; more than I did even a year ago.
So what does this sap session have to do with cheesecake oats?! Well just as when I was little, breakfast still is, and always will be my favorite, meal of the day. What other meal is so versatile? From sweets to savory, and even including booze every now and then. You can’t tell me its not the ideal meal.
Over the past few years, oatmeal has become one of my favorite breakfasts. It is comforting and can be played up to take on a wide array of flavors! Take a look at a few of my favorites – Peanut Butter Cookie Overnight Oats from Dashing Dish and Crunchy Quinoa Bake Oatmeal with Caramelized Strawberries and Toasted Coconut. Jessica really outdid herself on that one. I have to pinch myself to stop from thinking its a huge piece of cake that I get to stuff my face with.
Overnight oats have become a savor in my world. My mornings are rather rushed – but whose aren’t? Since I am morning bird,(you will be lucky to see my awake in the 9 PM hour…) I love to get my work out done first thing. Yes it is possible people. When that alarm goes off around 5am, trust me I am not super perky and ‘up and at ‘em’ but after my morning coffee, I am a bit closer! So between a morning workout and rushing to pull myself together before racing off to work, I have to stuff my face with a nutritious yet delicious breakfast to keep me fueled until lunch – something my childhood favorite cereal of Honeycomb usually falls short of.
Cheesecake + Oats + Blueberries + Lemon = ah-mazing. Dessert. Yet, healthy and filled with protein and fiber to get you going in the morning. I love to throw all the ingredients into a little mason jar the evening before, give her a good shake, then let her work her magic in the fridge overnight. And then 12 hours later, she is sitting there, in all her glory and ready for me to curb my sweet tooth the next morning!
So spruce up your morning with overnight oats – add strawberries, cinnamon, coconut, chocolate! I am giving you permission to eat dessert for breakfast.
- 1 cup oats
- 2 scoops Vanilla Protein Powder
- ¼ cup chia seeds
- ½ cup fat free plain greek yogurt
- 1 cup frozen blueberries
- Stevia, Maple Syrup, Honey or Sugar, if desired
- ¼ cup cream cheese
- ¼ tsp lemon extract
- 2 Tbsp sugar free maple syrup
- Combine oats, protein powder and chia seeds. Stir in yogurt. Divide between two mason jars. Feel free to add in sweetener here, if using.
- In a small bowl, combine cream cheese, lemon extract and maple syrup. Stir until fully combined and smooth.
- Top oat mixture with blueberries. Then top with cream cheese mixture.
- Seal mason jars with lid, then set in fridge to let sit overnight.
- In the morning, devour!
*Inspired by Taylor, from Food Faith Fitness