Sometimes I feel like a bit of cheesecake, but I don't always have biscuits for the base (the cookie monster here demolishes any open packets). I do often have oats in the pantry though, so thought I would give making cheesecake as a slice with an oat base a go! Besides being gluten free, it actually tastes delish and very light! I even had a piece for breakfast the following day.
INGREDIENTS
300g cream cheese (I like to use Philadelphia lactose free)
170g yoghurt
1T golden syrup
100g quick oats (3 x Uncle Tobys sachets)
3T coconut oil
METHOD
Line a square baking tin (8" or 20cm) with baking paper
In a non stick frypan, toast the quick oats with the coconut oil
Pour the toasted oats into the lined tin, and using the back of a large spoon, or bottom of a glass, press down firmly to create an even base
Pop into the fridge or freezer
I like Tamar Valley yoghurt. It is thick and creamy and often on special.
Whisk the cream cheese, yoghurt and golden syrup together
Retrieve the oat base tin. Pour and smooth the cream cheese mix on top and return to fridge for 3-4 hours (or you can freeze for an hour)
Cut yourself a slice and enjoy!
PS if you want a "cake" height as opposed to slice, just double the cream cheese component
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