Cheesecake for breakfast? MMMMKAAYYYY…..
At 13.6 grams of protein per serving, enjoy this naturally sweetened treat for breakfast!
-¼ cup instant (quick-cooking) oats
-2 tbsp unsweetened applesauce
-6 oz fat-free cream cheese, softened
-1 tbsp honey
-¼ cup mashed banana
-½ tsp cornstarch
-¼ tsp vanilla extract
1. Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.
2. In a small bowl, stir together the oats and applesauce. Divide the mixture in half, and press into the bottoms of the prepared muffin cups. Bake at 300°F for 8 minutes. Cool in the pan.
3. In a medium bowl, cream together the cream cheese and honey until smooth. Mix in the banana, cornstarch, and vanilla. Spread the filling on top of the cool crusts. Bake at 300°F for 19-22 minutes, or until the centers still jiggle slightly when the pan is gently shaken. Cool to room temperature in the pan before covering with plastic wrap. Refrigerate at least 3 hours before serving.
Note: To make your own instant oats, add the same amount of old-fashioned oats to a food processor and pulse 5-8 times until coarse. Gluten-free instant oats may be used to create gluten-free cheesecakes.