Discover a breakfast that tastes like dessert while being the essence of health and good energy! Our 'Mango-Passion Fruit Cheesecake' overnight oats offer a revolutionary approach to the morning meal. The velvety, thick base made from oats, Greek yogurt, and cream cheese perfectly mimics the texture and flavor of a delicate cheesecake. On top, there is an intensely fruity, refreshing puree made from ripe mango and tart passion fruit that will take you on a tropical journey. The whole dish is complemented by crunchy, homemade granola made from cashews and almond flakes, which adds not only wonderful texture but also valuable fats. It’s the perfect solution for busy people – prepare two jars in the evening, and in the morning enjoy a ready, balanced meal that you can take with you to work, school, or university. It’s not just breakfast, but also an excellent idea for a light lunch or a healthy snack during the day.
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We'll start by preparing the crunchy topping. Preheat the oven to 160°C with the convection function (or 170°C top and bottom). Line a large baking tray with parchment paper. This is a very important step that will prevent the granola from sticking.
In a medium-sized bowl, combine the dry granola ingredients. Add the cashews, almond flakes, and coconut flakes. If the nuts are large, you can roughly chop them with a knife on a cutting board. Mix everything with your hand or a spoon to evenly distribute the ingredients.
In a small saucepan or microwave-safe bowl, combine 1 tablespoon of maple syrup and 1 tablespoon of coconut oil. Heat for a moment, just until the coconut oil melts and combines with the syrup. Pour the hot mixture over the dry ingredients in the bowl and mix very thoroughly, ensuring that each nut and flake is coated with a thin layer of liquid. This will ensure crispiness and a golden color after baking.
Spread the prepared mixture onto a baking sheet lined with parchment paper and distribute it in an even, thin layer. Place it in the preheated oven and bake for 10-12 minutes. Halfway through baking, after about 6 minutes, remove the baking sheet and stir the granola with a wooden spatula to ensure even baking. Bake until golden brown.
Remove the baking sheet from the oven and set aside to cool completely on the kitchen counter. Do not touch the granola until it has cooled – this will create appetizing, crunchy clusters. Once cooled, transfer it to an airtight jar.
Now we will prepare the cheesecake base. In a large bowl, combine the dry ingredients: add the rolled oats and chia seeds. Mix them with a spoon to evenly distribute the chia seeds.
In a separate, smaller bowl, place the cream cheese, Greek yogurt, milk, maple syrup (2 tablespoons), vanilla extract, and freshly grated lemon zest. Using a whisk or a hand mixer on low speed, mix everything until you have a perfectly smooth, creamy mixture. Make sure there are no lumps of cheese.
Pour the wet, creamy mixture into the bowl with the dry ingredients (flakes and chia). Using a silicone spatula or spoon, mix everything thoroughly until the ingredients are perfectly combined and all the flakes are coated with the yogurt-cheese mixture. Set aside for 5-10 minutes to allow the flakes to absorb the liquid.
Prepare the fruit puree. Peel the mango (it's best to do this with a knife or a vegetable peeler), and then cut the flesh away from the pit. Dice it into smaller cubes. Cut the passion fruit in half and use a small spoon to scoop out all the flesh along with the seeds into a separate bowl.
Place the chopped mango flesh and the entire passion fruit flesh (including the seeds) in a blender jar. You can use a countertop blender or an immersion blender. Blend everything on high speed for about 30-60 seconds until you achieve a smooth, uniform puree. The passion fruit seeds will partially break down, adding an interesting texture.
Prepare two clean jars or airtight containers with a capacity of about 350-400 ml. Divide the oatmeal mixture evenly between both containers, filling them to about 2/3 of their height. Smooth the surface with a spoon.
Gently spread the prepared mango-passion fruit puree on top of the oatmeal mixture, creating a second, colorful layer. Distribute it evenly using a small teaspoon. Try not to mix the layers to maintain an aesthetic appearance.
Screw the jars and place them in the refrigerator for at least 4 hours, preferably overnight. During this time, the oats and chia seeds will absorb the liquid, the mixture will thicken, and the flavors will blend perfectly.
Before serving, take the jar out of the fridge. Open it and sprinkle the top with 2-3 tablespoons of the previously prepared crunchy nut granola. Serve immediately.
Overnight oats, known as 'Birchermüesli', were invented around 1900 by Swiss physician Maximilian Bircher-Brenner for patients in his sanatorium in Zurich. The original recipe was much simpler and included oats soaked in water, condensed milk, grated apple, nuts, and lemon juice.
Serve the oatmeal straight from the fridge; it is most refreshing that way. Before sprinkling with granola, you can additionally decorate the top with fresh mint leaves, pieces of mango, or a few coconut flakes for an even better visual effect. Eat with a long spoon to be able to scoop both layers at the same time.
Prepared oatmeal (without granola) can be stored in tightly sealed jars in the refrigerator for up to 3 days. Each day it will become a bit thicker. Store the granola separately in an airtight container at room temperature to maintain its crunchiness - it can last up to 2 weeks.
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