Category: Dessert

15-Minute Pineapple Carpaccio Dessert (Baked or No-Bake Options!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!

So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!

Pineapple carpaccio dessert with blueberries, raspberries, and yoghurt.

In this post you’ll learn:

Why You Will Love This Recipe

  • 🍍 Fresh and Flavorful: Bursting with the tropical sweetness of pineapples, combined with zesty lime and yoghurt. Yums!
  • 🌱 Healthy Indulgence: Packed with whole foods for a healthy dessert that also nourishes your body.
  • 💚 Completely plant-based: Perfect for all vegans and your vegan friends!
  • ⏱️ Quick & Easy: The no-bake version is done in 15 minutes!
  • 🌟 Fancy Presentation: This dish is so easy to assemble, but they just look so yummy with all the colours together!
  • 🔥 Choose whether you want the baked or fresh pineapple option. Both work well!
Two plates of pretty baked pineapple carpaccio dessert with yoghurt on a grey serving napkin.

What is Pineapple Carpaccio Made Of?

This Pineapple Carpaccio dessert recipe (made popular by Jamie Oliver) is made of pineapple slices and berries, with ginger-spiced yogurt mix with mint and lime as the sauce. Topped with toasted coconut and more mint leaves, this is a light and healthy dessert that looks as fancy as it sounds!

Bonus: You can keep this raw like a traditional carpaccio, or use baked pineapple to make it a warmer dessert, especially for the winter! Or summer of course; roasted pineapple, anyone? 😉

Ingredients

  • Pineapple Slices: Use canned ones for convenience, but fresh pineapple works too.
  • Berries: Fresh, colorful berries like blueberries, raspberries, strawberries, and even pomegranate seeds, cut into small, bite-sized pieces. Feel free to use a mix or just opt for 1 type.
  • Toasted Coconut Chips/Flakes: Crunchy and golden coconut chips, toasted to perfection for that extra texture and nutty flavor. Feel free to sub with your favorite nuts.

And for the dressing.

  • Coconut Yogurt: Creamy and dairy-free yogurt, adding a luscious, tropical twist to your dessert that pairs really well with pineapples!
    • You can also use some Vegan Quark, thinning it out with water, if that’s what you have at home
  • Ginger: A bit of fresh ginger for a warm note. Trust me, it’s a game-changer. So do not skip it even if you think it won’t work!
  • Lime Juice: It gives this carpaccio pineapple dessert that zing which pairs really well with pineapples!
  • (Optional) Lime Zest: Because we make the most out of our lime, right?
  • Mint Leaves: Adds an extra layer and cooling taste. Feel free to use dried mint leaves for the yoghurt mixture mix-in, in case you don’t have enough fresh mint leaves.
Ingredients for pineapple carpaccio dessert with labels.

Step-by-step Instructions

Step 1: Prep Work

First up, cut and prepare your ingredients. So your ginger and mint leaves.

Toast your coconut chips either in a pan or in the oven at 180°C (355°F) for 2-3 minutes. Be careful not to burn them.

(Optional) If you want that caramelized flavor, layer the pineapple slices on a baking sheet and bake in the oven at 200°C (390°F) for 15 minutes. Allow it to cool down a bit so you don’t burn your hands, for about 5 minutes.

Afterwards, whether or not you’re baking your pineapple, finely slice the pineapple very thinly.

Then slice your berries into the size of half a blueberry. Unless you’re using pomegranate seeds, of course! Technically not berries, but they pair great with pineapples too!

If you’re using blueberries, one quick tip here is to slice your blueberries crosswise instead of lengthwise. So do NOT slice across the blueberry top, but around it instead. You can see the difference below, where the left shows the blueberry sliced crosswise, and the right one is when the blueberry is sliced lengthwise.

Cutting open a blueberry crosswise, versus lengthwise.

Step 2: Prepare the Yogurt Mix!

Mix coconut yogurt, lime juice, and grated ginger together.

Step 3: Plating Time!

Arrange the pineapple in a circular pattern on your plate. Then sprinkle the berries on top of the pineapple.

Place a generous dollop of the yoghurt mixture. You can choose between the two plating options below: either make small circles around the pineapple to resemble a Christmas wreath, or just dollop it in the centre of your carpaccio.

Plating option 1: Regular Carpaccio

Pineapple carpaccio dessert with the yoghurt sauce in the middle.

Plating option 2: Christmas Wreath Carpaccio

To garnish, sprinkle toasted coconut chips over the top, followed by fresh mint leaves. Enjoy your fruity carpaccio of pineapple!

To Bake or Not To Bake (Is Baking the Pineapple Worth the Effort)?

This one really depends on your preference!

The baked pineapples are more flavor-packed and drier, while the raw, no-bake pineapples taste fresher. The baked ones will have a more vibrant yellow color too so that’s definitely a plus. Both are delicious though, so it’s really up to you!

No-bake option for carpaccio of pineapple dessert with berries, coconut yogurt, and coconut chips.

Top Tips

  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • To save time, feel free to skip slicing the pineapple and keep them thicker.
    • Note that you will then need about double the pineapple for this recipe.
  • If you don’t have coconut yogurt at home, you can sub with another type of (plant-based) yoghurt.

Other Toppings / Mixing It Up!

🥄 You might want to add a dash of cinnamon powder, especially when baking your pineapples.

🍊 You can also consider making a pineapple & orange carpaccio for more variety!

🍦 If you want to make this more decadent, serve it with a scoop of ice cream. You can opt for lime and coconut sorbet for example, or go for the classic vanilla flavor. Yums!

A closeup of a plate of easy no-bake vegan pineapple carpaccio dessert from above.

Serving Suggestions / Pair This With

Be it a refreshing summer salad, or a fancy dessert for dinner, this is the perfect recipe for all occasions!

This is also the perfect recipe for Christmas as that pineapple ring resembles a Christmas wreath. Plus, this light and healthy dessert is a great option for Christmas dinners which tend to be heavy!

Speaking of Christmas though, check out my 2 other No-Cook Vegan Christmas appetizers: Tomato Carpaccio and Beetroot Tartare!

Pair this with some spicy main dishes to balance them out, such as in my Tandoori Vegetables Platter recipe, my Creamy Tandoori Pasta, or my Gochujang Ramen recipe.

Feeling adventurous? Check out my Authentic Vegan Jackfruit Rendang (Indonesian curry-based dish) recipe which I adapted from my mum’s heritage recipe!

Storage and Meal Prep Instructions

Storage: This pineapple carpaccio dessert is best consumed fresh. However, store any leftovers in the fridge for up to 24 hours (longer at your discretion).

Meal prep: You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!

A plate of pineapple carpaccio dessert shaped like a ring, taken from above with other props.

FAQ

Can I freeze this Pineapple Carpaccio Recipe?

No, please do not freeze this recipe as it won’t work.

Can I use fresh pineapple instead of canned?

Absolutely! I’m just using canned ones since it’s more affordable and you can always get it no matter the season.

I don’t have coconut yoghurt. How can I substitute this?

Although coconut works best for this recipe, you can sub with any other plant-based yoghurt.

Normal yoghurt will probably also work but I did not test that. If using thicker yoghurt (such as Greek), or quark, be sure to thin it out with some water or pineapple juice from the can.

Can I use desiccated coconut instead of coconut chips/flakes for the garnish?

No, they are not substitutable.

Desiccated coconut is finely grated and has a powdery texture, while coconut flakes/chips are larger, thicker pieces. You can read more about coconut products in this article by Sainsbury’s.

If you cannot find coconut chips, you can sub with other sliced/crushed nuts such as almonds, pistachios, or walnuts.

Do I have to toast the coconut chips/flakes, or can I use them untoasted?

Toasting adds a delightful crunch and enhances the nutty flavor. Therefore, I wouldn’t skip toasting them especially since it only takes 3 minutes to toast!

P.S. Just toasted coconut chips are already super good on their own. Trust me, it’s hard to stop munching on them!

Close-up of pineapple carpaccio dessert taken from above, with napkins and other plates around it.

Looking for more Healthy Dessert Recipes?

You’re at the right place 😉

Check out my viral Flax Seed Pudding recipe (with 3 Variations!), or my Baked Oats recipe (with 5 Flavor Combos!) for a more cakey dessert/breakfast.

If you’ve got some Weetabix at home, definitely try this Cheesecake Overnight Weetabix or my Weetabix Cake Loaf recipe!

And if you’re a fan of Nutella, definitely check out this Sugar-free Vegan Nutella (using Dates), or this Easy Japanese Nutella Mochi!

Pineapple Carpaccio Dessert (Baked or No Bake Options!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!
So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!
Cook Time15 minutes
(Optional) Baking + Cooling Down Time for the Pineapple25 minutes
Total Time15 minutes
Course: Dessert, Salad
Cuisine: American, British, European
Keyword: baked pineapple, pineapple carpaccio, pineapple carpaccio dessert, pineapple desserts no bake
Servings: 3 servings
Calories: 175kcal
Author: Jem @ The Fruity Jem

Ingredients

The Fruits

  • 15 grams coconut flakes/chips (⅓ cup or 0.5 oz), NOT shredded/desiccated coconut
  • 1 can pineapple slices (567 grams, or 20 oz)
  • 50 grams berries (such as blueberries, raspberries, strawberries, etc) (½ cup or 1.7 oz), cut into small bite-sized pieces about half a blueberry each (see photos for reference)

Yoghurt Dressing

  • 120 grams coconut yoghurt (½ cup or 4.3 oz)
  • 1 cm ginger (0.5 inch) peeled and grated/very finely minced
  • lime juice from 1 lime
  • 1 teaspoon lime zest (OPTIONAL)
  • mint leaves from 3 sprigs thinly sliced half of them, and finely chop the other half

Instructions

Preparations

  • (Optional) If you'd like to bake the pineapple slices first to get that caramelized flavor, layer the pineapple slices on a baking sheet.
    Bake in the oven at 200℃ (390℉) for 20 minutes.
  • Now toast your coconut flakes/chips. You can either just toast it in a pan (without using any oil) until they're golden brown.
    You can also bake them in the oven at 180℃ (355℉) for 2-3 minutes. They burn easily so definitely start low on your baking time. And take it out of the oven directly after it's done.
  • While waiting, slice the pineapple thinly, into 2 thin round slices.

Yoghurt Mix

  • Mix the coconut yogurt, grated ginger, lime juice (& lime zest if using), and the finely minced mint leaves.
    Note that you don't want to use the mint stems as they are hard and can be hard to bite.

Plating Time!

  • Arrange your pineapple slices in a circle around your plate.
  • Sprinkle the berries on top.
  • Dollop the yoghurt mix to the middle of the carpaccio, or make small yoghurt circles around the pineapple (see the process shots above).
  • Then sprinkle with toasted coconut flakes/chips, followed by the sliced mint leaves as garnish.

Notes

Ingredients Notes
  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • If you don’t have coconut yoghurt at home, you can sub with another type of (plant-based) yoghurt.
Storage Notes
  • Store any leftovers in the fridge for up to 24 hours (longer at your own discretion).
Meal Prep Notes
  • You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!
Freezing Notes
  • Please do not freeze this recipe as it won’t work.

Read More

Easy Weetabix Cake Loaf, Baked (10 Mins Prep) – Healthy Breakfast Idea

With just 10 minutes of actual cooking, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that’s super versatile and so delicious that it passes as dessert too!

A Weetabix cake slice on a white speckled plate, with two more slices in the corners.

Disclaimer: I’m aware that this is a popular recipe that’s great for the Slimming World weight loss programme, and that there are many Slimming World Weetabix recipes out there. For clarity, I am NOT advocating this meal plan, which is also why I am not providing any syns information.

Having said that, I think this is a super easy, fun, and versatile recipe to make, which is why you’re seeing it on my blog now! Hope you enjoy the recipe!

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌟 Easy to Make: This recipe (which is similar to a malt loaf recipe) only consists of mixing ingredients. Then just pop it in the oven, and you get a delicious cake loaf!
  • 🕒 Quick Breakfast: You won’t have to spend hours in the kitchen; this recipe is perfect for busy mornings.
  • 👩‍🍳 Beginner-Friendly: No fancy kitchen gadgets or skills are required.
  • 😋 Mindful Indulgence: Enjoy the occasional treat mindfully, knowing that you’re savouring a delicious cake loaf that’s good for your body.
  • 🍽️ Perfect for Sharing: Whip up a Weetabix cake loaf for friends and family to enjoy together.
  • 🍏 Nutritious Start: It’s a wholesome breakfast option that includes fibre-rich whole wheat flour for a nutritious beginning to your day.
  • 💚 100% plant-based: Free from dairy and other animal products, it’s a guilt-free vegan breakfast (or dessert) that is made to adapt to your dietary preference.
Weetabix cake loaf with some cut slices of the cake on a white background.

Ingredients

First up, we’re providing a vegan substitute for the eggs. If you’re not vegan, feel free to use 2 eggs. Otherwise, use

  • Flax Seeds: These seeds are a fantastic egg substitute in vegan baking, adding a binding quality to your recipe.
  • Water: Essential for making a flax “egg”, ensuring your cake holds together.

And now, the rest of the ingredients

  • Weetabix or Weetbix: These whole-grain breakfast biscuits provide a hearty, fibre-rich base for your cake, adding a unique texture and wholesome flavor.
  • Raisins: Sweet and chewy, raisins bring natural sweetness and a burst of fruity flavor to your Weetbix Cake Loaf. Feel free to also add in your favorite dried fruits, such as some cranberries that I added here.
  • Mixed Spice: This aromatic blend of spices impart a warm and cozy flavor, enhancing the overall taste of your cake.
  • Liquid Sweetener (Agave Syrup): Adds a touch of natural sweetness to your recipe.
  • Salt: Just a pinch enhances the other flavours in your cake, also balancing the sweetness in this Weetabix Cake recipe.
  • Plant-Based Milk (or Regular Milk): Any milk works here, whether it’s plant-based or regular skimmed/whole milk.
  • Whole Wheat Flour: Made from whole wheat grains, this flour boosts the nutritional value of your cake.
  • Baking Powder: Helps your cake rise and become light and fluffy.
Ingredients to make Weetbix cake loaf with labels.

How to Make Weetabix Cake

Create the Flax Egg: Combine flax seeds and water, allowing them to thicken for approximately 7 minutes. Skip this step if using regular eggs.

Prepare Wet Ingredients: In a large bowl, measure and add the Weetbix, raisins, mixed spice, liquid sweetener, and salt. Then add the milk last. Stir to ensure even mixing.

Preheat the Oven: Set your oven to 180℃.

Incorporate the (Flax) Egg: Once the flax egg thickens, blend it into the wet ingredients mixture.

Add Flour and Baking Powder: Add the whole wheat flour and baking powder, mixing until the dough is evenly combined.

Bake: Transfer the mixture to a lined loaf tin and bake for 1 hour.

Cool and Enjoy: After baking, allow the cake to cool on a wire rack for about 15 minutes. Then, it’s time to savour your Weetbix Cake Loaf!

Top Tips

  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. They should have a consistency that is just slightly thinner than an egg white.
    • This step is crucial for binding the ingredients together effectively.
A Weetabix cake loaf with two slices cut on a baking sheet, taken from above.

Serving Suggestions

You can enjoy this Weetabix Cake on its own as its already delicious that way. But if you want to have some pairing ideas, here are a few:

  • 🍊 marmalade
  • 🍌 sliced bananas
  • 🥜 nut butter drizzle
  • 🍞 your favourite bread spread (such as my Sugar-Free Vegan Nutella with Dates recipe)
  • 🍓 fresh berries
  • 🥄 yoghurt or quark (try my 1-ingredient Vegan Quark here!)
  • 🌱 (vegan) butter
  • 🍒 berries compote
  • ☕ a cup of tea
  • 🍵 or any other beverage of choice!
The inside of Weetbix loaf cake with raisins.

Jazzing Up this Weetabix Cake Loaf

Want some variations for this? I gotcha! 😉

Try one of these:

  • Use cranberries (or any of your favourite dried fruits) instead of raisins.
  • Add a banana to the recipe to make Weetabix banana bread.
    • Be sure to reduce the liquid in this recipe, so start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.
  • Add some shredded carrots and ginger to make some Weetabix carrot cake
  • Add some cocoa powder, or use chocolate milk to make Weetabix chocolate cake! Yums!
  • Have a delicious variation you’d like to share? Let us know in the comments!
Cutting slices of Weetabix cake with raisins and dried cranberries.

Storage and Meal Prep Instructions

Storage: Store your Weetabix Cake Loaf in the fridge for up to 5 days in an airtight container.

To extend its shelf life further, freeze the cake for up to 3 months (see Freezing section below).

Meal prep: This recipe is perfect for meal prep. Bake it in advance, slice it into portions, and have it ready for quick and convenient breakfasts or snacks.

Feel free to freeze it too if you want to store it longer than 5 days!

Can You Freeze Weetabix Cake?

Absolutely! This Weetabix Cake Loaf freezes well for up to 3 months. Pre-slice your cake before freezing so you can defrost individual slices instead of having to defrost the full loaf.

You can thaw it in the fridge overnight, then bake it for about 5-7 minutes at 180℃ to warm it up. If baking from frozen, bake it for about 8-10 minutes.

You can also warm it up using a microwave although note that this isn’t the recommended way since microwave tends to not heat the food evenly.

Straight-on shot of a cut Weetabix cake loaf with whit background.

How do you make Weetabix more interesting?

You can jazz it up into a healthy dessert or breakfast recipe using this Weetabix Cake Loaf recipe. For an even easier recipe, try my Cheesecake Overnight Weetabix, which is similar to an overnight oats recipe, but it tastes even more divine!

For more breakfast ideas using Weetabix, you can make baked Weetabix (which is the same concept as my popular Baked Oats (Without Banana, 5 Flavor Variations) recipe, or my Chocolate Chip Cookie Baked Oats recipe). You can also include them in your pancake and muffin dough to make some Weetabix pancakes and Weetabix muffins!

For super simple recipes, just make some Weetabix in milk or make some Weetabix porridge bowls.

Someone grabbing a slice of Weetabix cake with her right hand.

FAQ

I have a ripe banana. Can I add it to make a banana Weetabix cake?

Yes, you can! The only caveat is that you need to reduce the liquid used since banana contains some moisture already.

For this, start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.

What else can I use Weetabix for?

Other than making this healthy Weetabix cake, you can also make these healthy Weetabix Overnight Oats (that taste like cheesecake!).

Other Weetabix breakfast ideas include making Weetabix and banana bowls, Weetabix pancakes, Weetabix muffins, and baked Weetabix (which is similar to my Baked Oats Without Banana recipe with 5 Variations!).

Looking for more Healthy Breakfast / Dessert Ideas?

Whether you’re already a fan of Overnight Oats, or have not tried it out, check out one of my overnight oats recipes: Frozen Fruit Overnight Oats for a healthy recipe, or Biscoff Overnight Oats and Oreo Overnight Oats for slightly more indulgent recipes.

If you like puddings, I highly recommend my Flax Seed Pudding (with 3 Variations), which is packed with fiber and protein, and is also my most popular recipe on YouTube!

If you’re looking for bread spreads, try my Sugar-free Nutella (with Dates) recipe, or my 1-ingredient Vegan Quark recipe.

Close up of Weetbix Cake on a bamboo plank.
Someone holding a Weetabix cake slice with her right hand.
Print Recipe
5 from 1 vote

Easy Weetabix Cake Loaf, Baked – Healthy Breakfast Idea

With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that's super versatile and so delicious that it passes as dessert too!
Prep Time10 minutes
Cook Time1 hour
Cooling Down Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: Australian, British
Keyword: weetabix breakfast, weetabix cake, weetabix ideas, weetabix loaf
Servings: 12 slices
Calories: 86kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Flax Egg (feel free to just use 2 eggs)

  • 2 Tablespoons flax seeds
  • 6 Tablespoons water

Wet Ingredients

  • 2 Weetabix or Weetbix
  • 75 grams (1/2 cup) raisins
  • 1 teaspoon mixed spice feel free to double this if you like the flavor
  • 1 Tablespoon liquid sweetener I used agave syrup
  • ¼ teaspoon salt
  • 240 ml (1 cup) plant-based milk , or swap with regular milk

Dry Ingredients (feel free to just use 113 grams self-raising flour)

  • 113 grams (1 cup) whole wheat flour
  • 2 teaspoons baking powder

Instructions

  • Make the flax egg by mixing the flax seeds and water. Leave to thicken for about 7 minutes.
    Skip this step if using regular eggs.
  • Measure and add all the wet ingredients (in the same order order) to a large bowl, adding the milk last. Stir to mix everything evenly.
  • Now pre-heat your oven to 180℃.
  • Your flax egg should thicken now. So add the flax egg to the wet ingredients mixture.
  • Add the whole wheat flour and baking powder. Mix until the dough is evenly combined.
  • Transfer to a lined loaf tin and bake for 1 hour.
  • Once done, let it cool down on a wire rack for about 15 minutes, then enjoy!

Notes

Top Tips
  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. It should reach a consistency slightly thinner than a traditional egg.
    • This step is crucial for binding the ingredients together effectively.
Storage, Meal Prep, and Freezing Notes
Scroll to the post above for more details on this!
Variations and Jazzing Up this recipe
Again, scroll to the post above for more details on this! From adding banana, chocolate, using dried fruits, and what to serve this with, I’ve got you covered in the post!

Read More

Nutella Mochi Daifuku Balls (in 25 Minutes + Step-by-step Photos!)

These healthier Nutella Mochi Daifuku Balls only require 5 ingredients and 25 minutes! Step-by-step photos are included, making this recipe beginner-friendly!

And I swear, once you’ve made this once, you’ll never want to go back to buying store-bought mochis ever again. The fresh ones are so easy to make, much cheaper, and taste way better!

Close-up of nutella mochi daifuku balls on wooden cutting board.

In this post you’ll learn:

Why You Will Love This Recipe

  • Surprisingly simple: I used to be intimidated by mochi, until I found out that making a homemade mochi is much simpler than you think. 😉
  • Clear instructions: The instructions are laid out so that even beginners can follow them. 🙌
  • Make it healthy: Whip up your own Nutella using my Homemade Vegan Nutella recipe so you can control how much sweetness you want to have in your Nutella!💪
  • Nutella heaven: Who can resist the creamy, chocolaty goodness of Nutella? This recipe takes it to a whole new level of yumminess in a mochi form. 🤤
  • Crowd-pleaser alert: Whether serving these at a get-together or just indulging solo, these Nutella Mochi Balls will win hearts and taste buds! 😋
A mouthwatering stack of mochi with nutella.

Ingredients

  • Glutinous rice flour: The secret flour that gives the mochi its signature chewy texture. You can also use mochiko (sweet rice flour) for this.
  • Water: To create the mochi dough.
  • Sugar: Adding sugar makes the mochi skin firmer, but it’s totally optional since there is quite some sugar already in the Nutella!
  • Nutella: The creamy hazelnut chocolate spread becomes the delectable center of each mochi. 😋🤤
  • Corn starch: Used for dusting the mochi to prevent sticking. Sub with potato starch.
Vegan nutella, glutinous rice flour, sugar, cornstarch, and water with labels.

Equipment

Now I would definitely skip any unnecessary kitchen equipment since I’m trying to go a bit more minimalist, but these are some very useful equipment that I highly recommend you to get for this recipe!

  • Rolling pin: Yes, we’ve all tried substituting a rolling pin with wine bottles, glasses, even pans. But trust me, it’s just so much easier if you have rolling pins at hand! Anyways, once you’ve made this recipe once, I bet you’d want to make them again so why not treat yourself to a rolling pin already? 😉
  • Sieve: For dusting. Same thing here, you will make your life so much easier if you have a small sieve to use! No need for a big, fancy sieve; just a small handheld one will do!
  • Parchment paper: These mochis are…sticky. If you don’t want it sticking to your baking sheet (or any work surface, for that matter), use parchment paper to save yourself some cleaning time at the end!

Step-by-step Instructions

Step 1: Make the Mochi Dough

Combine: In a large microwave-safe bowl, combine the glutinous rice flour, sugar, and water together. Mix until there are no more clumps.

Cover and Microwave: Cover the bowl with a large plate, then microwave on high (750 Watt) for 2 minutes.

Stir and Microwave: Roughly stir your mixture for about 10 seconds. Then cover the bowl and microwave it again at 750 Watt for 30 more seconds.

Check: Check if the mixture looks watery. If it does, cover and microwave it again in 10-second increments until you no longer see any liquid and it turns into a dough.

Step 2: Rolling Time!

Dust: First, cover your working surface with a large baking paper. Then using a sieve, dust with a lot of corn or potato starch. Like, A LOT.

Transfer and dust: Now transfer the mochi dough to the dusted baking paper. Dust again with a lot of cornstarch so the dough won’t stick to your rolling pin later.

Which btw, is quite annoying to clean. So save yourself the hassle by adding a lot of corn starch 😉

Roll, roll, roll your dough! Roll into a large square (or square-ish rectangle).

Cut: Using the tip of the knife, slice the dough into 16 squares or rectangles.

You might want to sprinkle a bit of corn starch at the tip of your knife to prevent the dough from sticking.

Step 3: Nutella and Folding Time!

Scoop: Scoop 1 teaspoon of Nutella onto the middle of each mochi dough.

Fold the corners: Grab one corner of the mochi dough, then fold it into the middle. Then grab the opposite corner to fold it into the middle.

Now repeat with the two other corners.

Quick tip: if the mochi dough sticks to your fingers, you might want to dust your fingers with some cornstarch. Notice the theme yet? Corn starch saves the day! 🌽🦸‍♀️

Pinch to seal: Gently pinch the edges of the mochi dough to seal. You do not need a lot of force since the mochi is naturally sticky.

Flip and dust: Flip the mochi so that the seam side is facing down. Dust with a bit more corn starch to prevent sticking.

If you are not planning to transfer them to a bigger serving plate and have the mochi close together, you can skip the dusting.

Serve: Serve these daifuku mochi Nutella at room temperature!

Mochi daifuku balls with mochi on cupcake liners on a dusted surface.

Top Tips!

  • Sugar will make the mochi firmer and hold its shape better.
    • So if you decide to skip the sugar, your mochi will turn out softer in texture. But don’t worry, it’ll still be absolutely delicious!
    • You can also choose to only add 1/2 teaspoon of Nutella per mochi to reduce the sweetness.
  • When you’re cutting the mochi dough, try using the tip of your knife instead of the entire blade for cleaner results.
    • You can also dust off the knife tip with some corn starch to prevent sticking.
  • Don’t be shy with that corn starch – sprinkle it generously (abundance mindset, my friend 😌😉).
    • If you find you’ve gone a bit overboard, no problem; you can easily shake off the excess. But skimping on it might lead to your mochi sticking to the parchment paper, and we don’t want that!

How Do You Serve Mochi?

Mochi is usually served at room temperature. Daifuku mochi (mochi stuffed with sweet fillings, shaped into a small round ball) is most often served as a snack or dessert, usually together with a cup of green tea, as explained in this article by Taste Atlas.

Nutella mochi balls with nutella oozing out on some of the mochis.

Pairing Up Suggestion

🍵 I like to enjoy these mochi with a glass of matcha. Simply sift half a teaspoon of matcha powder, then pour in some hot water. They pair really well together as the bitterness from the matcha goes well with the sweetness from the Nutella!

🌈 You can also serve these chocolate-filled Nutella Mochi Balls after a main dish, such as this simple 30-Minute Rainbow Poke Bowl.

🔥 If you like spicy food, this is also your chance to make some as the sweetness will balance out the spiciness well! So try either this Creamy Tandoori Pasta, Tandoori Vegetables Platter, Vegan Rendang, or this Easy Gochujang Ramen recipe!

🍣 Or if you are a fan of sushi, I highly recommend making some of these sushi rolls to serve the daifuku mochi with:

And if you want some Korean twist, check out my zesty Kimchi Sushi recipe.

A bunch of nutella daifuku mochi on white plates.

Storage and Freezing Instructions

First up, whichever you want to store them, always remember to generously dust the mochi and the bottom of the container with cornstarch to prevent them from sticking together.

Storage: It’s best to enjoy these homemade Nutella daifuku balls on the same day. However, you can keep the leftovers in an airtight container for up to 2 days at room temperature.

On warmer days, refrigerate to maintain their texture.

Freezing: Freezing is actually my preferred way to store these mochis. Store them in the freezer for up to 1 month. About 1-2 hours before serving, defrost by letting them sit at room temperature.

I do not recommend microwaving since it may not heat the mochi balls evenly.

Nutella mochi daifuku balls with its skin cracked.

FAQ

Should I refrigerate mochi?

You can store the mochi at room temperature when it’s cold outside. However, in the summer, it’s best to refrigerate them so they won’t sweat.

The best way to store mochi, however, is to freeze them to maintain their texture.

How do you eat mochi from the fridge?

You can just let it sit at room temperature for about 15 to 30 minutes.

Can you freeze mochi?

Yes, absolutely!

Freezing is actually my preferred way to store mochi. You can freeze them for up to 1 month. About 1-2 hours before serving, defrost just by letting them sit at room temperature. Be careful with microwaving since it may not heat the mochi balls evenly.

Is Japanese mochi healthy?

Japanese mochi can be part of a balanced diet but just be mindful that glutinous rice flour is considered processed flour, and that most Japanese mochi contain a lot of sugar.

However, if you make them at home like in this recipe, you are in total control of how much sugar you want to put in, making it a much healthier option for you! Plus, if you even make your own Homemade Vegan Nutella Spread, you can make a refined sugar-free mochi for yourself!

Eight mochi daifuku balls with nutella fillings inside.

Want More Japanese(-inspired) Dessert / Snack Recipes?

Can’t get enough of mochi? Same.

If you’re a fan of matcha, you would love my Green Tea Ice Cream Mochi recipe 🍵🍦

Or how about some Healthy Matcha Flax Seed Pudding recipe, which went viral on YouTube!

Or, if you’re a fan of healthy cakes, check out this Baked Oats Without Banana recipe (with 5 variations, including a matcha and dark chocolate variation for a Japanese twist), or my Easy Weetabix Cake Loaf recipe!

Close-up of Nutella mochi daifuku balls, with Nutella oozing out its cracked skin.
Nutella mochi daifuku balls close-up on wooden cutting board.
Print Recipe
5 from 2 votes

Nutella Mochi Daifuku Balls (in 25 Minutes!)

These healthier Nutella Mochi Daifuku Balls only require 5 ingredients and 25 minutes! Step-by-step photos are included, making this recipe beginner-friendly!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Asian, Italian, Japanese
Keyword: daifuku mochi, mochi balls, nutella mochi
Servings: 16 mochi
Calories: 70kcal
Author: Jem @ The Fruity Jem

Equipment

  • Sieve (for dusting)
  • Rolling Pin
  • Parchment paper

Ingredients

  • 1 cup glutinous rice flour
  • 1 cup water
  • 2 Tbsp sugar (30 grams) optional, the sugar will make the mochi hold up its shape better
  • 1 teaspoon nutella per mochi, store-bought or homemade (so about 5 Tablespoons in total for 16 mochi balls). Feel free to use 1/2 teaspoon to reduce sweetness.
  • corn starch for dusting or potato starch

Instructions

Making the mochi dough:

  • Mix: In a large microwavable bowl, mix the glutinous rice flour, water and sugar using a silicone spatula until everything is dissolved and there are no more clumps.
  • Cover and Microwave: Cover the bowl with a plate, or with plastic foil. Microwave 2 minutes on 750W.
  • Stir and microwave again: Take the bowl out from the microwave and stir the mixture evenly for about 10 seconds. Then microwave it again for 30 more seconds, covered with plate or plastic foil.
  • (If the mixture is still a bit watery, then microwave it in 10 seconds increments until it reaches the consistency similar to the one in the picture)

Making the mochi

  • Dust: Cover a large cutting board, baking sheet, or any work surface with a baking paper. Then dust it generously with cornstarch using the sieve.
  • Transfer and dust: Put the dough on the sheet and sprinkle a generous amount of cornstarch on it using the sieve. The cornstarch will prevent the dough from sticking to the rolling pin.
  • Roll: Roll the dough into a large rectangle.
  • Cut: Using the tip of the knife, slice the dough to cut it into 16 squares/rectangles. You might need to sprinkle the tip of your knife with some corn starch to prevent it from sticking.

Folding time!

  • Scoop: Scoop 1 teaspoon of nutella in the middle of each piece of mochi dough. Repeat for the other mochi.
  • Fold: Lift one corner of the mochi dough and fold into the middle. Repeat with the opposite corner, and then with the other two corners (see pictures above if unsure).
  • Pinch: Now gently pinch the dough that is still 'sticking out' to seal.
  • Dust: Now flip the mochi so the seam side faces down. Dust some more cornstarch on each mochi to prevent it from sticking with each other.
  • Serve: Serve the mochi at room temperature and enjoy!

Notes

  • The calorie count shown is for 1 Nutella mochi ball.

Top Tips

  • If omitting the sugar, the mochi will be softer in texture but it will still be delicious.
  • Use the TIP of the knife (instead of the full length of the knife) to cut the mochi dough.
  • Be generous when dusting with corn starch. You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Be careful with the hot bowl after microwaving! You might want to use a kitchen towel to prevent your hands from burning!

Storage Notes

  • It’s best to consume them on the same day. However, you can store them in an air-tight container for up to 2 days. Store them in the refrigerator on warmer days so that they won’t ‘sweat’.
  • Always put a lot of cornstarch (or potato starch) before transferring them to a container so they won’t stick together.

Freezing Notes

  • You can freeze them for up to 1 month.
  • Be sure to use enough cornstarch around each of the mochi so they will not stick together.
  • Defrost first before serving by leaving it at room temperature for 1-2 hours. Microwaving them is a bit tricky since it might not heat up evenly.

Read More

Matcha Green Tea Mochi Ice Cream (+ Step-by-step Photos, with Vanilla Ice Cream)

This green tea mochi ice cream is the perfect combination of chewy mochi skin and creamy, soft matcha ice cream. With detailed instructions, get a taste of Japan’s finest right in your kitchen!

Who knew that making your own mochi ice cream balls at home isn’t as complicated as you thought it is. Plus it’s fun to make, healthier and cheaper than buying the store-bought ones!

A stack of two green tea mochi ice cream balls.

In this post you’ll learn:

Why You Will Love This Recipe

  • Vegan goodness: Made with 100% plant-based ingredients, you can enjoy the creamy goodness of ice cream wrapped in a soft, chewy mochi shell, all free from animal products! 🌱💚
  • Detailed step-by-step instructions: Even if you’re not a kitchen whiz, fear not! The detailed instructions and process shots I’ve provided will prepare you to have a fun and rewarding kitchen adventure. 👩‍🍳🎉
  • Japanese-inspired delight: Dive into the delightful flavors of matcha with this recipe. It’s like a mini vacation to Japan without leaving your kitchen. 🌏🍨
  • Cool comfort: Savor the delightful creamy ice cream and chewy mochi – it’s the ultimate taste and texture sensation. 😋❄️
  • Naturally gluten-free: The use of glutinous rice flour makes this recipe gluten-free!

So go ahead and make this recipe; you are in for a tasty treat! 🍡🍦

What is Mochi Green Tea Ice Cream?

Mochi green tea ice cream is a Japanese dessert consisting of a scoop of green tea-flavored ice cream encased in a chewy mochi rice cake, creating a unique combination of textures and flavors.

The green tea flavor is derived from Japanese matcha green tea, which is a finely ground, high-quality green tea powder made from shade-grown tea leaves. Matcha is a staple in Japanese culture and this recipe combines the flavor into a yummy dessert that everyone will surely love!

Ingredients

  • 🍦 Matcha ice cream: The star ingredient of this recipe! 🌟 You can also make your own just by using 1 pint of vanilla ice cream with 2 Tablespoons of matcha powder!
  • 🍵 Matcha powder: Vibrant green tea powder that adds a distinctive, earthy taste that we all love. Which I bet is also why you’re here looking for this recipe, right? 😉
  • 🍚 Glutinous rice flour: A starchy flour that gives mochi its signature chewy texture. You can buy them at your local Asian grocery stores! Some popular brands are the Erawan (Elephant) brand, Lotus brand, and Sunlee.
  • 💧 Water: The essential liquid for creating the mochi dough.
  • 🍬 Sugar: The secret ingredient to keep the mochi dough soft especially when frozen.
  • 🌽 Corn starch: Used for dusting and preventing sticking in the mochi-making process. Feel free to sub with potato starch.
Six ingredients of matcha mochi ice cream.

Is Green Tea Mochi Ice Cream Healthy?

Matcha itself has many health benefits such as boosting brain health, being a powerhouse of antioxidants, and might even help in preventing cancer as outlined in this Healthline article.

However, due to the addition of sugar and other processed ingredients, I wouldn’t exactly say that it’s a health food. For healthier options, get an ice cream that is lower in sugar, and definitely just be especially mindful when you’re eating this!🧘‍♀️

Or, consider making my Nutella Mochi Daifuku Balls instead, where you can use my Homemade Vegan Nutella (with Dates) to make it free from any refined sugar! 🍫

Or, you can make the mochi skin without sugar, but just make small mochi balls as the toppings for your green tea ice cream. This way, you don’t have to freeze the mochi skin such that it will stay soft and sugar-free!

Equipment

I’m trying to take a more minimalist approach, but here are a few equipment that will really just make your life that much easier when making this recipe.

  • Ice cream scoop. Let’s face it. You really need to make a nice ice cream ball for this recipe and there’s no other way to do it other than getting an ice cream scoop. And nope, fruit scoopers won’t work to give you nicely-shaped ice cream balls.
  • Rolling pin. It beats the common substitutes like wine bottles or glasses. Plus, once you’ve tried this recipe, you’ll likely want to make it again, so why not invest in a rolling pin?
  • A small sieve is handy for dusting. And you don’t need anything fancy; a compact, handheld one will do the job perfectly.
  • Lastly, consider using parchment paper as these mochis are very sticky. It’ll save you the hassle of cleaning by preventing them from adhering to your baking sheet or work surface.

Step-by-step Instructions

Part 1: Prepare the Ice Cream

Make the matcha ice cream: Divide your vanilla ice cream into 2 containers, add 1 Tablespoon of matcha powder to each container, and mix.

You might need to wait a bit until the ice cream thaws enough so it can be stirred relatively easily.

Scoop: Scoop out 9 ice cream balls onto a baking sheet, then freeze for at least 2 hours, but best overnight.

Tip: If your ice cream is a bit too soft now, freeze them first before scooping them into balls. Freezing will help them keep their shape well!

Part 2: Make the Mochi Dough

Mix and microwave: Mix all the mochi dough ingredients together in a large bowl. Cover with a large plate and microwave for 2 minutes at 750 Watts.

Stir and microwave: Stir the mixture, then microwave further for 30 seconds. Repeat in 10-second intervals as long as the dough looks watery.

Part 3: Cut Out the Mochi Dough

Dust: Dust your working surface, add the mochi dough, and dust the mochi dough again to prevent the dough from sticking to your rolling pin.

Roll and cut: Roll out the dough. Using a small bowl, cut out as many circles as you can.

Re-roll and cut: Re-roll the remaining dough, and cut out circles again.

Dust and stack: Layer a piece of plastic cling wrap, then the mochi skin on top. Repeat with the remaining mochi circles. Note that you might need to dust with a bit more corn starch to prevent sticking.

Refrigerate: Let it cool down for about 15 minutes.

Part 4: Folding Time!

Brush off: Now take out one cling wrap + mochi skin. Brush off any excess cornstarch.

Place: Place one scoop of matcha ice cream in the center of the mochi dough, with the round side of the ice cream facing downward. Keep the remaining ice cream in the freezer to prevent melting.

Fold: Fold the top and bottom of the mochi dough into the middle of the ice cream. Repeat the process with the left and right sides.

Pull corners of the cling wrap: Next, pull up the corners of the plastic wrap to the center and twist it to seal the mochi ball. Immediately return it to the freezer.

Repeat: Repeat the two steps above for the remaining mochi balls.

Freeze: Freeze the matcha ice cream mochi for at least 1 hour, but best overnight.

Top Tips

  • Be generous when dusting with corn starch.
    • You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Do NOT skip adding sugar.
    • I try my best to not add sugar, in fact, this is my only recipe that includes refined sugar. But without sugar, your mochi dough will be very hard when frozen.
  • Make sure that your plastic cling wrap is large enough. The shortest side should be at least twice as long as your mochi dough circles.
  • You can customize the flavor by swapping out the matcha powder with chocolate powder, or by using another ice cream flavor!
Green tea mochi ice cream on a white plate, dusted with matcha powder.

Storage and Meal Prep / Make Ahead Instructions

Storage: Store in an airtight container in the freezer for up to 1 month. Note that the longer it sits in the freezer, the more time you will need for it to thaw before consuming it.

Meal Prep / Make Ahead: This is the perfect recipe to make ahead for your parties, or to meal prep! They freeze beautifully for up to 1 month, so you can make a batch in advance and have them ready whenever you crave a sweet, chewy delight! 🍦🍡🍵

To serve, thaw for about 15 minutes before consuming. The time required for thawing depends on how long it has been stored in the freezer.

FAQ

What flavour is green tea mochi?

Green tea mochi has that distinct matcha flavor, which offers a pleasant blend of earthy and slightly sweet notes.

What is green tea mochi made of?

Green tea mochi is made from glutinous rice flour, matcha powder, sugar, and water, forming its chewy outer layer with a green tea flavor. It typically contains fillings like green tea ice cream or red bean paste.

Close-up of cut green tea mochi ice cream dusted with matcha powder.

Want More Japanese(-inspired) Dessert / Snack Recipes?

Then you should definitely check out my Nutella Mochi Daifuku recipe for an Italian/American twist, which can be made sugar-free when made with my Vegan Nutella with Dates recipe.

If you’re a huge fan of matcha🍵 like I am, check out these recipes:

For some savory Japanese(-inspired) recipes, check out this Rainbow Poke Bowl (Vegan) recipe, which uses my Super Easy Marinated Tofu! Or if you’re a fan of sushi, I have a selection of sushi you can choose from, such as:

Green tea mochi ice cream stacked on a white plate
Print Recipe
5 from 3 votes

Matcha Green Tea Mochi Ice Cream

This matcha green tea mochi ice cream is the perfect combination of chewy mochi skin and creamy, soft matcha ice cream. With detailed instructions, get a taste of Japan's finest right in your kitchen!
Cook Time45 minutes
Freezing / Chilling Time3 hours 30 minutes
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: Japanese
Keyword: green tea mochi ice cream
Servings: 8 mochi
Calories: 226kcal
Author: Jem @ The Fruity Jem

Equipment

  • ice cream scoop
  • large bowl
  • sieve (for dusting)
  • Rolling Pin
  • pastry brush (optional, but recommended)
  • plastic cling wrap

Ingredients

  • 1 pint (16 oz or 473ml) green tea ice cream (or vanilla ice cream + 2 Tablespoons matcha powder); get your favorite vegan ice cream if you're vegan!
  • 1 cup glutinous rice flour
  • 2 teaspoons matcha powder
  • 3 Tablespoons (45 grams) sugar
  • 1 cup water
  • corn starch for dusting

Instructions

Part 1 – Preparations

  • Transfer half of your vanilla ice cream onto another large container. Add half of the matcha powder to each container and mix them evenly.
    You might need to slightly thaw the ice cream to make it easier to mix. However, be careful that you do not fully thaw the ice cream until it turns into liquid to keep its texture.
  • Scoop out 9 ice cream balls onto any flat container. When scooping, flat out the excess ice cream using a utensil knife so you get a flat bottom.
    TIP: If your ice cream is a bit too soft now, freeze them first before scooping them into balls. Freezing will help them keep their shape well!
  • Freeze your ice cream balls for at least 2 hours (although overnight is best) so that they are frozen solid.

Part 2 – Making the mochi dough

  • Combine the glutinous rice flour, matcha powder, sugar, and water in a large microwave-safe bowl. Using a silicone spatula, mix until there are no more clumps.
  • Cover the bowl with a large plate or plastic wrap. Then microwave for 2 minutes at 750W.
  • After microwaving, stir the mixture for about 10 seconds. They don't have to be fully mixed, as long as they're roughly mixed.
  • Microwave again for 30 seconds, keeping it covered.
  • If the mixture remains slightly watery, microwave in 10-second intervals until it reaches the desired consistency.

Part 3 – Cutting out the mochi dough

  • Cover any large cutting board, baking sheet, or any flat surface with parchment paper. Then using a sieve, sprinkle cornstarch generously.
  • Place the dough onto the dusted surface. Dust again with more cornstarch using a sieve, to prevent the dough from sticking to the rolling pin.
  • Using a rolling pin, shape the dough into a large rectangle.
  • Use a small bowl to cut the dough into circles. Be sure to cut the circles as close as possible to each other.
    You might need to sprinkle the tip of your cookie cutter/bowl with some corn starch to prevent it from sticking.
  • If you have a lot of dough left, you can repeat the rolling and cutting to get more mochi dough circles.
  • Once you've used up all the mochi to get the mochi circles, stack each mochi skin on top of a plastic wrapper. Then repeat with the other mochi circles, stacking one plastic foil + mochi layer on top of another.
    Remember to sprinkle enough corn starch on top of each mochi circle to prevent sticking.
  • Refrigerate for about 15 until they cool down.
    This step is important since the ice cream melts easily so we want to keep our mochi skin cold.

Part 4 – Wrapping Time!

  • Once the mochi skin is cold, take one cling wrap + mochi skin out. Brush off the extra corn starch so your mochi doesn't taste too starchy.
  • Using a flat spoon, put 1 scoop of matcha ice cream in the middle of the mochi dough, with the round side of the ice cream facing the bottom of the plate.
    Leave the rest of the ice cream in the freezer so they don't melt.
  • Wrap the mochi by first folding the top and bottom of the mochi dough into the middle of the ice cream. Repeat with the left and right sides.
  • Then pull up the corners of the plastic wrap to the center and twist to seal the ball. Immediately put it back to the freezer.
  • Repeat the two steps above, making one mochi ball at a time while leaving the rest in the freezer.
  • Freeze the mochi further for at least 1 hour before serving, or overnight for the best texture.

Notes

Top Tips
  • Be generous when dusting with corn starch.
    • You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Do NOT skip adding sugar. I try my best to not add sugar, in fact, this is my only recipe that includes refined sugar. But without sugar, your mochi dough will be very hard when frozen.
  • Make sure that your plastic cling wrap is large enough. The shortest side should be at least twice as long as your mochi dough circles.
  • You can customize the flavor by swapping out the matcha powder with chocolate powder, or by using another ice cream flavor!
Storage Notes
  • Store them in the freezer for up to 1 month. The longer it sits in the fridge, the more time you would need to let it thaw a little bit first before it’s too cold for you to eat.

Read More

1-Ingredient Vegan Quark

3 minutes, plant-based yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than store-bought quark!

P.S. I’ve included step-by-step photos and tips to really make this recipe foolproof! 😉

Lactose-free vegan quark bowl close-up.

In this post you’ll learn:

Why You Will Love This Recipe

  • Creamy delight: Enjoy a dairy-free Vegan Quark alternative that’s both delicious and healthy.
  • You only need 1 ingredient for this recipe!
  • Fail-proof recipe: The steps are super simple, making it a beginner-friendly recipe. Just be sure that you get the correct cloth to strain the yogurt in this recipe, and you’re good to go.
  • Customize to your taste: Get creative with flavors, toppings, and mix-ins for a personalized treat. Plus, it’s also an excellent recipe to make other quark-based desserts, or even quark-based savory dishes!
  • Nourish with plant power: Packed with protein, calcium, and probiotics, it’s a wholesome choice.
  • A versatile recipe which can be used in many other dishes, such as this 5-Minute Overnight Cheesecake Weetabix!

Is There Vegan Quark?

Yes, there are a lot of vegan quark alternatives nowadays in many European countries. Some popular brands that produce plant-based dairy products are Alpro (Go On), Provamel, Sojade, Simply V, Harvest Moon, Made with Luve, and Isola Bio. These could be bought in the local supermarkets and organic supermarkets. Some supermarkets also carry their house brand versions of vegan and dairy-free quark such as Lidl, Jumbo, Albert Heijn, and Ekoplaza if you are in the Netherlands.

If you live in other countries, you can just ask around if they are available in your local supermarkets, or you can make your own vegan quark from any plant-based quark of your choice with this 1-ingredient recipe that is done in 3 minutes!

Ingredient

  • Plant-based yogurt: This lactose-free and dairy-free alternative to traditional yogurt is the ONLY ingredient you would need.
    • You can choose your favorite type of plant-based yogurt, be it soy, almond, cashew, you name it.
    • If you are using coconut yogurt, note that you would need an even thinner cloth, or a nut milk cloth since coconut yogurt does not strain as well as other plant-based yogurt varieties.
      • From my experience, thinner clothes do NOT work for non-coconut-based yogurt, but it works well (and even necessary) if you are using coconut-based yogurt.
    • Also note that you have to like the intrinsic flavor of the yogurt itself so you can enjoy your quark!
Vegan yogurt as the only ingredient to make vegan quark.

Equipments

  • Tall jar or cup
    • Any container with sufficient height to hold the quark mixture, allowing space for water collection and proper thickening. Transparent ones work best, but it’s also okay if they are not transparent!
  • Cheese cloth or any thin cloth (linen or cotton works best)
    • This is the KEY EQUIPMENT to make sure the recipe works. Be sure to choose a cloth that can strain the water out.
    • If you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads. Always do this first to check whether or not your cloth will work!
  • Kitchen elastic (optional)
    • Used to secure the cloth to the jar, during the straining process, although not necessary if the cloth stays in place on its own.

How to Make Vegan Quark

Just 4 simple steps to get your vegan quark:

Line: Line a tall jar or cup with cloth, leaving space for water collection.

Pour: Pour the yogurt into the cloth-lined jar.

(Optional) Tie: If the cloth is falling down because the yogurt is too heavy, secure the cloth with an elastic around the jar to prevent it from falling down.

Cover: Cover with a lid or plate and refrigerate overnight or for 6-8 hours. The yogurt will thicken into a quark-like consistency while the water collects at the bottom.

How to Use/Serve Quark?

Looking for ways to serve your vegan quark? I got you! 😉

  1. Spread it: Use quark as a creamy and tangy spread on toast, bagels, or crackers, topped with fresh herbs. For a sweet option, add a drizzle of maple/agave syrup, or perhaps some of your Homemade Vegan Nutella.
  2. Dip it: Whip up a savory dip by combining quark with herbs, spices, and a squeeze of lemon juice, perfect for accompanying fresh vegetables or pita chips.
  3. Top it: Add a dollop of quark to your favorite smoothie bowl or oatmeal for a rich and creamy topping. Or just serve the quark with your favorite toppings to make a quark bowl!
  4. Bake with it: Incorporate quark into your baking recipes for moist and tender results. It works well in cakes, muffins, pancakes, and even cheesecakes. Simply substitute any dairy-based quark with this lactose-free quark and you’re good to go!
  5. Mix it: Blend quark with fruits, sweeteners, and a splash of vanilla extract to create a luscious and healthy dessert parfait.
  6. Dress it: Make a light and refreshing salad dressing by whisking quark with lemon juice, olive oil, herbs, and a pinch of salt and pepper.

Remember, quark’s versatility allows you to get creative, so feel free to experiment and discover new ways to enjoy this versatile ingredient!

A bowl of homemade vegan quark with nice swirls.

Storage and Meal Prep Instructions

Storage: Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yogurt that you use.

Ensure that the container is tightly sealed to maintain freshness and prevent any transfer of flavors.

Meal prep: Quark is an excellent ingredient for meal prep. You can prepare a batch in advance and portion it into individual containers or jars for easy grab-and-go snacks or breakfast options throughout the week!

Can You Freeze Quark?

Yes, quark can be frozen, although I do not recommend it since its texture might then change.

If you would still like to freeze them, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying.

Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption. So if you’re using it to make a quark bowl, skip the freezing and always use fresh quark!

Vegan quark bowl with strawberries, muesli, and a spoon.

Top Tips to Make This Recipe Foolproof

  1. Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads.
      • If there is no space in between, the cloth is too thick and the water cannot strain to get that thick quark-like consistency.
      • If you can already see some space in between the threads, the cloth is too thin such that the yogurt mixture will just fall through it.
  2. Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
  3. Use any plant-based yogurt, except for coconut.
    • I find that coconut yogurt does not strain as easily as other yogurt varieties. If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
  4. Experiment with flavors.
    • Once the basic quark is prepared, feel free to get creative and add various flavors, such as vanilla extract, fruit purees, or herbs, to customize the taste according to your liking.
    • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar! Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Two hands carrying a bowl of vegan quark with strawberries.

FAQ

Is Greek yogurt a quark?

No, Greek yogurt is not the same as quark. Quark has a milder, less acidic taste than Greek yoghurt.

Is SKYR a quark?

No, SKYR is not quark. SKYR is an Icelandic dairy product, similar to yogurt, but it has its own unique characteristics and taste.

Is keffir a quark?

No, keffir is not quark. Kefir is a fermented milk drink with a tangy flavor, while quark is a soft cheese-like product. Quark could also be seen as a thicker version of yogurt, which is basically how this recipe is made.

Can you use plain yogurt instead of quark?

In recipes when they call for quark, it is best to stick with quark instead of yogurt as quark is thicker in consistency than yogurt. The good news is that you can easily make a quark just by straining your yogurt as described in this recipe.

Can you eat quark like yogurt?

Yes, you can eat quark in a similar way to yogurt. Note that quark is usually much thicker and yogurt, but they both have similar flavor profiles.

You can eat quark on its own, just like you would with yogurt, as a standalone snack or as part of your breakfast. Additionally, you can use quark as a yogurt substitute in recipes, such as smoothies, parfaits, with granola and fresh fruits, or you can even use it in my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!).

How to Serve Quark/What else can I do with Quark?

Here in the Netherlands where I live, people often make kwarktaart (quark tart/cake), which is very similar to a cheesecake. This cheesecake quark was also the cake that my then friend (and current best friend) made for me on my first birthday here, which was just so sweet! 💖

Outside the Netherlands, quark is widely used in German baking, making desserts such as cheesecakes (käsekuchen), muffins, fruit-flavored bread/cakes like banana bread and apple bread (apfelkuchen / bananenkuchen), sheet cake (blechkuchen), German donut (quarkbällchen) and sweet quark casseroles (quarkauflauf).

Quark is also a great breakfast choice and you can serve it with muesli/granola and fresh fruits such as the strawberries that I use here🍓. Make yourself some pretty quark bowls, friends!

For savory options, you can also just use it similar to a bread spread for breakfasts (P.S. it’s great when combined with my 10-Minute Weetabix Cake Loaf recipe!), or add them to your potatoes and salads as a sauce/dip/dressing!

A bowl of vegan quark with spoon, strawberries, and granola.

Looking for Similar Recipes?

Want to have some fancy breakfast with this quark? Then check out my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!), or this cake-like Baked Oats Without Banana (5 Variations!) and Chocolate Chip Baked Oats recipe.

If you’re a fan of creamy Overnight Oats, you came to the right place, my friend 😉 Here are three of my Overnight Oats recipe that I think you would love:

And oh, did I mention my most popular 5-Minute Flax Seed Pudding with 3 Flavor Variations already?

Or this super pretty 5-Minute Strawberry Oat Milk recipe? 🍓🥛

Not a fan of sweet things? Then check out my easiest 5-minute Homemade Hummus without Garlic recipe, or this Creamy Tandoori Sauce Pasta recipe!

Creamy vegan quark alternative, close-up with nice swirls.
Print Recipe
5 from 3 votes

1-Ingredient Vegan Quark

3 minutes, vegan yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than buying store-bought quark!
Prep Time3 minutes
Waiting Time6 hours
Total Time6 hours 3 minutes
Course: Breakfast, Dessert
Cuisine: European, German
Keyword: quark bowl, vegan quark
Servings: 400 grams
Calories: 216kcal
Author: Jem @ The Fruity Jem

Equipment

  • Tall jar or cup
  • Cheesecloth, linen cloth, or a thin cotton cloth (A quick test is that you should be able to see through the cloth when you pull it apart, so that water can drip through it)
  • Kitchen elastic (optional)

Ingredients

  • 500 g plant-based yogurt 18oz, any variety except coconut yogurt (see notes if you only have coconut yogurt on hand)
  • 1-2 teaspoon(s) vinegar of choice (OPTIONAL) only if you would like your quark to be more tart, see notes below

Instructions

  • Line a tall jar or cup with your cloth, making sure that there is some gap between the cloth and the bottom of the jar so the water can be collected.
  • Pour your yogurt into the cloth inside the jar.
  • (Optional) Tie an elastic around the jar and the cloth to keep the cloth from falling down.
    If the yogurt is not heavy enough that the cloth falls down to the bottom of the jar, you don’t have to do this. Just make sure that there are quite some gap between the bottom of the jar and the cloth.
  • Cover the top with a lid or a small plate, then let it sit in the fridge overnight, or for 6-8 hours. The water will be collected at the bottom and the yogurt will thicken into the consistency of a quark.
  • (Optional) If you think that the quark should be more sour/tart, you can stir in your vinegar of choice. I personally don't think this is needed but just taste and see for yourself!

Notes

Top Tips:
  • Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads
  • Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
  • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar!
    • Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Ingredients Notes:
  • Coconut yogurt does not strain as easily as other yogurt varieties.
    • If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
    • If you don’t see any water dripping after 1 minute, the cloth is probably too thick for your yogurt.
Storage and Freezing Notes:
  • Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yogurt that you use.
  • I do not recommend freezing quark since its texture might then change.
    • But if you insist, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying. Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption.

Read More

Strawberry Oat Milk

3-ingredient healthy and refreshing Korean strawberry oat milk takes as little as 5 minutes but is guaranteed to impress everyone!

P.S. I’ve included a video that you can watch to make this recipe even simpler! Scroll down past the image below to watch! 😉

side angle shot of korean strawberry oat milk on a wooden coaster with three strawberries on the bottom left corner

Watch the Recipe Video!

In this post you’ll learn:

Why You Will Love This Recipe

  • This delicious strawberry oatmilk only requires 3 ingredients
  • It only takes as little as 5 minutes (or only up to 10 minutes if you’re using the additional toppings and frozen strawberries instead of fresh ones)
  • This strawberry milk recipe looks super pretty that it will literally impress anyone!
  • It’s super refreshing and delicious
  • It uses wholesome ingredients that make this drink super healthy and full of nutrition
  • The strawberries are rich in antioxidants
  • An easy and straightforward recipe to make
  • It’s also 100% vegan and dairy-free as we’re using oat milk instead of cow milk
a spoon of strawberry puree taken from the saucepan in the background

Why Is Strawberry Milk Healthy?

Strawberry milk that uses real strawberries contains all the health benefits of strawberries too! This means that you will get all the antioxidants, vitamins, and minerals that reduce the risk of diseases such as cancer, diabetes, and heart disease. Plus, they’re both low in glycemic index and calories. They can help in preventing age-related memory loss and are packed with nutrients that could decrease cancer risk. So much goodness in this fruit!

Ingredients

  • Strawberries: Both fresh and frozen are just as good! We’ll turn them into an irresistible strawberry puree, which is the key to making this beautiful strawberry milk drink!
  • Date: The natural sweetener in this recipe. I used medjool but any variety will work. Or you can also use any other sweetener such as maple syrup, agave nectar, or even plain old sugar if that’s what you have at home.
  • Oat milk: Adds that cozy, comforting feel to this drink!

And the two optional ingredients

  • Fresh strawberries: Chop this up to use as additional toppings.
  • Vanilla extract: Gives a deeper flavor and adds that sweet vanilla aroma.
frozen strawberries, oat milk, medjool date, and vanilla extract in small white bowls with labels

Step-by-step Instructions

First, we’ll make the strawberry puree.

Microwave (Skip if using fresh strawberries): Thaw the frozen strawberries in the microwave for 1-2 minutes. You can also thaw them by putting them in the fridge overnight.

Simmer: Simmer the strawberries and dates on low heat until they are soft. Break them apart using a stirring spoon to make them cook faster and more evenly.

Puree: Use an immersion blender to make a strawberry puree. Then let it cool down

Chop (Optional): Finely chop some fresh strawberries into small dice to use additional toppings.

Mix (Optional): Mix your vanilla extract and oat milk.

Stir in: Stir in and add the strawberry puree to the sides of the glass. This is the step to make this drink pretty! Add the cubed fresh strawberries at this stage if you’re using them.

Pour: Pour in your oat milk and serve this super cute vegan strawberry milk immediately!

Storage and Meal Prep Instructions

Storage: I recommend serving this immediately because oat milk will separate after a while. If this happens, note that there is nothing to worry about. Just give it a good shake and you can still consume it 😉

Having said that, you can store the strawberry puree in the fridge for up to 5 days. Only add the oat milk just before serving.

Meal prep: Make ahead the strawberry puree. Just before serving, add the strawberry puree and the oat milk to serve!

korean strawberry oat milk on a round wooden coaster with 3 strawberries on the bottom left

FAQs

Can I make oat milk from scratch?

Yes, you can!

To do so, blend rolled oats and water with a 1:5 ratio for 30 seconds. Be sure to not over-blend as it might get slimy otherwise. Strain using a nut milk bag and enjoy your homemade oat milk!

I don’t need my strawberry milk to look super pretty (or I just want a smoothie-like strawberry milk). Can I just blend them all together?

Absolutely!

If you don’t want to make the strawberry puree and would like more of a strawberry smoothie consistency, you can just blend all the ingredients together in a blender for 30-60 seconds. So just blend your strawberries, dates, oat milk, and vanilla extract (if using) together. It makes this recipe way easier too!

I don’t have an immersion blender. Can I use a regular blender or food processor instead?

Yes, that will also work!

Be sure to have enough strawberries for the blender/food processor to work properly. You can either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.

pouring milk into a glass bottle with strawberry puree

Want More Tasty Recipes Using Berries?

Check out these recipes!

Or want something more indulgent instead? Try:

korean strawberry oat milk on a round wooden coaster with 3 strawberries on the bottom left
Print Recipe
5 from 3 votes

Strawberry Oat Milk

3-ingredient healthy and refreshing Korean strawberry oat milk takes as little as 5 minutes but is guaranteed to impress everyone!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Asian, Korean
Keyword: strawberry oat milk
Servings: 2 small glasses
Calories: 125kcal

Ingredients

  • 1 cup strawberries (280g), either frozen or fresh
  • 1 medium medjool date (15g), or sub with 1 Tablespoon of any other sweetener
  • 1 cup oat milk (237ml)

Optional:

  • 4 medium strawberries for toppings (optional)
  • ¼ teaspoon vanilla extract (optional)

Instructions

  • (Optional) Thaw: If using frozen strawberries, thaw by microwaving them for 1-2 minutes.
  • Simmer: Add the strawberries and dates (or any other sweetener) to a small saucepan. Cook on low heat for 3-4 minutes until the strawberries become soft.
    Squish them using a stirring spoon to break them into smaller pieces. This will help them cook more evenly and faster.
  • Puree: Then puree the strawberry mixture using an immersion blender. Let the strawberry puree cool down.
    If you don't have enough strawberries to puree because you only have a big saucepan, either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.
  • (Optional) Cube: Cube your fresh strawberries into small pieces. See the video for the size.
  • (Optional) Mix: If using the vanilla extract, mix your oat milk and vanilla extract.
  • Add: Now add the strawberry puree to the sides of your glass. It should somewhat stick to the sides of the glass so you will get that beautiful pattern.
    If using the cubed strawberries, add them at this stage.
  • Pour: Lastly, pour your oat milk (mixture) into the glass and serve immediately. Enjoy!

Notes

Ingredients/Equipment Notes:
  • You can also make your own oat milk at home. To do so, blend rolled oats and water with a 1:5 ratio for 30 seconds. Be sure to not over-blend as it might get slimy otherwise. Strain using a nut milk bag.
  • Feel free to sub the medjool dates with any other date variety or another sweetener of choice.
  • If you don’t have an immersion blender, you can also use a normal blender or food processor. Be sure to have enough strawberries for the blender/food processor to work properly. You can either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.
 
Instructions Notes
  • If you want more of a smoothie-like strawberry oat milk, you can just blend them all together. So just blend your strawberries, dates, oat milk, and vanilla extract (if using) for 30-60 seconds.
 
Storage and Meal Prep:
  • Storage: I recommend serving this immediately because oat milk will separate after a while. If this happens, note that there is nothing to worry about. Just give it a good shake and you can still consume it 😉
    Having said that, you can store the strawberry puree in the fridge for up to 5 days. Only add the oat milk just before serving.
  • Meal prep: Make ahead the strawberry puree. Just before serving, add the strawberry puree and the oat milk to serve!

Read More

Weetabix Overnight Oats Cheesecake (Healthy, with Yogurt)

A healthy and tasty Weetabix Cheesecake Overnight Oats recipe, ready in 5 minutes. With 2 options of Bsicoff and berries flavour, it’s a refreshing change from overnight oats!

Say thanks to TikTok food trends because some of them are life-changing! Super simple and easy to make, this overnight Weetabix cheesecake with yoghurt recipe will be your next favourite breakfast recipe 😉

It’s literally the same steps as making your overnight oats recipe. Fuss-free, quick healthy breakfast or even dessert recipe!

Plus, I’ve included a video (scroll past the image below) to make this even easier!

Close up of Weetabix overnight oats cheesecake with berries in a cup on a wooden plank.

Can’t Wait To Make This Recipe Already? Here’s The Tutorial Video

In this post you’ll learn:

Why You Will Love This Recipe

  • It only takes 5 minutes to prepare!
  • It requires no actual cooking; you only need to mix ingredients together
  • Tastes yummy enough as dessert, but it’s healthy enough for breakfast!
    • And I’m not kidding, it really tastes like cheesecake! But it’s healthy!
  • Perfect for meal prep
  • It’s dairy-free and completely vegan
  • It includes a quick tutorial video (scroll above) to make it even easier for you!
Close up of Biscoff overnight Weetabix on a wooden plank.

Can You Use Weetabix for Overnight Oats?

Absolutely! That’s the whole point of this recipe, isn’t it? 😉

Using Weetabix instead of rolled oats as the base ingredient will result in a more cakey texture instead of the more pudding-like texture in overnight oats. I’m really a fan of this recipe, especially when I am craving something more dessert-like for breakfast!

Ingredients

  • Weetabix (or Weetbix): The wheat biscuits that are popular in the UK, Ireland, Australia, and New Zealand! Usually eaten as a breakfast cereal with milk, we’re transforming them in this recipe to get that cake-like texture!
  • Almond milk: The ingredient that gives this recipe its creaminess. Feel free to substitute this with any other plant-based milk of your choice.
  • Maple syrup: A bit of sweetness for the base layer.
  • Banana: Adds a bit more sweetness to this recipe, which also adds extra fibre, vitamins, and minerals.
  • Plant-based yoghurt: For even more creamy goodness as the toppings of this overnight Weetbix.
    • Feel free to also use some vegan Greek yogurt if that’s your favorite.
    • You can also substitute this with quark for a thicker texture. In that case, definitely check out my 1-ingredient Vegan Quark recipe to make your own quark at home, fuss-free!
Ingredients for Weetbix overnight oats cheesecake with labels

And depending on which topping variation you choose, either

  • Frozen berries: These pack even more antioxidants and other essential nutrients into this breakfast recipe. Feel free to just buy berries-flavored yogurt to save a step! So either this variation, or…
  • Biscoff cookie spread: For a sweet, indulgent variation to this recipe.

And if you’re a fan of frozen berries, I’ve got this 5-minute Frozen Fruit Overnight Oats recipe that you might want to check out!

Step-by-step Instructions

First up, the Weetabix and banana layer.

Crush and mix: Crush the Weetabix biscuits. Add the almond milk and maple syrup, then mix well. Use the back of the spoon to press the Weetabix layer evenly.

Slice: Slice the banana and layer them on top of the Weetabix base.

And now, the yogurt layer!

Melt: Melt either the Biscoff cookie spread or frozen berries in the microwave until they become runny (or defrosted for the berries version).

Mix: Mix the melted frozen berries or Biscoff spread with the plant-based yoghurt and stir evenly.

Serve: Transfer the yoghurt mixture on top of the banana layer. Enjoy immediately or chill it in the fridge overnight and get ready to enjoy this Weetbix cheesecake!😋

Toppings & Serving Suggestions

I used some sliced almonds, fresh berries, and Biscoff cookies as the toppings. I’ve provided some other tasty options below!

  • nuts (cashews, walnuts, hazelnuts, whatever nuts you have at home!)
  • seeds (sunflower, pumpkin, sesame, hemp, flax, chia seeds–you name it!)
  • chopped dark chocolate, chocolate chips, or cacao nibs
  • drizzle with some melted Biscoff spread (or peanut butter if you’d like more protein)
  • dried fruits like raisins, cranberries, dried dates, figs, etc!
  • although most people get enough protein (with “vegetarians and vegans get 70% more protein than they need every day” as explained in this video on NutritionFacts.org), feel free to add some protein powder to this recipe to make some overnight protein Weetabix

How Long Can Overnight Weetabix Last?

When stored in the fridge, Overnight Weetabix lasts for up to 3 days. For maximum freshness, you can separate the dry and wet ingredients, and only mix them just before you want to serve them. For more detailed instructions, see the paragraph below.

Storage and Meal Prep Instructions

Storage: Store in the fridge for up to 3 days. Note that the longer it sits in the fridge, the more liquid the Weetbix will absorb. This might make the texture a bit soft so definitely experiment with what you like!

If you find the texture too soft after sitting a couple of days in the fridge, I suggest separating the dry (the Weetabix biscuit) and wet ingredients (the milk mixture and the yoghurt mixture). Then only add the wet ingredients later on before serving!

Meal prep: I especially recommend splitting the dry and wet ingredients as described in the paragraph above when you are meal-prepping. This way, you can also meal prep for more than 3 days in advance!

Frequently Asked Questions

Can I substitute the almond milk?

For sure! Feel free to substitute it with any plant-based milk of choice, both sweetened and unsweetened.

Just make sure to taste and adjust the maple syrup for the sweetness level that’s just right for you!

Can I skip the maple syrup?

Yes, although I do not recommend it as the sweetness rounds up the flavour well.

If you don’t have maple syrup at home, feel free to sub with agave nectar or any other liquid sweetener you have on hand!

How long can overnight Weetabix last?

When stored in the fridge, Overnight Weetabix lasts for up to 3 days.

For maximum freshness, you can separate the dry ingredient (the Weetbix biscuit) from the wet ingredients (the milk mixture and the yoghurt mixture), and only mix them just before you want to serve them!

Can Weetabix be used as oats?

If you’re talking about an overnight oats recipe, then yes! That’s the exact point of this recipe.

For other recipe uses such as in cakes, tarts, and other recipes, you might be able to substitute it that way but the results really depend on which recipe it is.

Want More Breakfast Recipes?

For another Weetabix recipe, try my 10-Minute Weetabix Cake Loaf recipe, which is so easy to make and is a healthy crowd-pleaser!

Or try out this Flax Seed Pudding (3 Yummy Variations!) recipe, which is very similar to a chia pudding and happens to be my most popular recipe on YouTube!

A fan of overnight oats? Try these Biscoff Overnight Oats, Oreo Overnight Oats, or the healthier choice of Frozen Berries Overnight Oats!

Looking for drinks instead? Check out my Korean Strawberry Oat Milk recipe which is guaranteed to impress everyone you’re making this for! (And yes, that includes impressing yourself too ✌)

Close up of frozen mixed berries overnight Weetabix in a cup on a wooden plank
Print Recipe
5 from 4 votes

Weetabix Overnight Oats Cheesecake (Healthy, with Yogurt)

A healthy and tasty Weetabix Overnight Oats Cheesecake recipe, ready in 5 minutes. With 2 options of Bsicoff and berries flavour, it's a refreshing change from overnight oats!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: overnight weetabix cheesecake, weetabix cheesecake, weetabix overnight oats, weetbix cheesecake, weetbix overnight oats
Servings: 1 serving
Calories: 386kcal
Author: Jem @ The Fruity Jem

Ingredients

Base Layer

  • 2 Weetabix crushed
  • ½ cup almond milk (114 grams), or sub with any plant-based milk
  • 1 teaspoon maple syrup (5 grams), or sub with agave nectar
  • ½ medium banana

Option 1: Mixed Berries overnight Weetabix

  • ½ cup plant-based yoghurt (114 grams)
  • cup frozen berries (47 grams)
  • Fresh berries for toppings (optional)
  • Almonds for toppings sliced (optional)

Option 2: Biscoff overnight Weetabix

  • ½ cup plant-based yoghurt (114 grams)
  • 1 Tablespoon Biscoff biscuit spread (15 grams)
  • 1 Biscoff cookie (optional)
  • Almonds for toppings sliced (optional)

Instructions

Base Weetabix + banana layer

  • Weetabix layer: Using your hand, crush the Weetabix bars into a big bowl. Then add the almond milk and maple syrup. Mix well and use the back of the spoon to spread the Weetbix layer evenly.
  • Banana layer: Slice the bananas and layer them on top of the Weetabix layer.

Option 1: Mixed Berries overnight Weetabix

  • Berry yoghurt: In a small bowl, melt the frozen berries in a microwave for 30-60 seconds. Then add the yoghurt and stir well to make the berry yoghurt.
  • Add: Pour the berry yoghurt on top of the Weetabix and banana layer.
  • Serve: You can serve this immediately or chill it in the fridge overnight before serving.
    Just before serving, top with fresh berries and sliced almonds if using.

Option 2: Biscoff overnight Weetabix

  • Biscoff yoghurt: In a small bowl, melt the Biscoff cookie spread until it becomes runny by microwaving for 30-60 seconds. Then add the yoghurt and stir to mix.
  • Add: Pour the Biscoff yoghurt on top of the Weetbix and banana layer.
  • Serve: You can serve this immediately or chill it in the fridge overnight before serving.
    Just before serving, top with the Biscoff biscuit and sliced almonds if using. I recommend crushing half of the biscuit into smaller pieces, and sticking the other half on top of the yoghurt layer to make it pretty!

Notes

Ingredients Notes:
  • You can substitute the almond milk with any plant-based milk!
  • If you don’t have maple syrup, feel free to sub with agave nectar or any other liquid sweetener.
 
Storage and Meal Prep:
  • Store your flax pudding in the refrigerator for up to 3 days.
  • If you want to meal prep, make it ahead for up to 3 days.
    • For maximum freshness, you can separate the dry ingredient (the Weetbix biscuit) from the wet ingredients (the milk mixture and the yoghurt mixture), and only mix them just before you want to serve them!
 
Other Notes:
  • For simplification purposes, the calorie information is based on the mixed berries variation. Below is the calorie information for both variations, excluding the optional toppings:
    • mixed berries version: 386 kcal
    • Biscoff version: 446 kcal

Read More

Biscoff Overnight Oats

Just 5 ingredients and 5 minutes to make this luscious Biscoff overnight oats. Creamy, flavourful, and delicious, it’s a great healthy dessert alternative!

P.S. I’ve also included a video that you can watch to make this recipe even simpler! Just scroll down a little bit after the image below and you’ll find it! 😉

two Biscoff overnight oats on wooden plank, with beige kticehn towel and almonds & Biscoff cookie crumbled around

Watch The Recipe Tutorial Video

Wanna get right into it? Here’s a tutorial video on how to make these Biscoff overnight oats!

In this post you’ll learn:

Why You Will Love This Recipe

  • You only need 5 ingredients
  • Preparation is done in just 5 minutes
  • No actual cooking required, as it’s basically just stirring all ingredients together
  • Rolled oats are rich in vitamins, minerals, and fiber!
  • This recipe makes you feel like you’re eating dessert for breakfast
  • A relatively healthy dessert/breakfast recipe due to the oats used
  • Prefer to watch? This recipe includes a short tutorial video that you can find if you scroll up a little bit!
  • It’s freezer-friendly
  • Perfect for meal prep
  • It’s actually vegan! Yes, Biscoff cookies are completely plant-based!
  • Naturally gluten free
    • Note that there might be cross-contamination which might make oats gluten. This happens when the same mills that have processed other non-gluten-free grains are used. If you have celiac disease or gluten intolerance, definitely find oats that are clearly labeled as “gluten free oats”.

Is overnight oats healthy?

There are a lot of great health benefits that you can get from eating rolled oats! They regulate blood sugar levels, could lower cholesterol levels, make you feel full longer, and help in digestion. Rolled oats are also rich in nutrients such as vitamins, minerals, antioxidants, and protein (so you don’t even need to add protein powder 😉). And since this recipe uses rolled oats as its main ingredient, you can get all these health benefits too!

I would however go easy on the toppings, especially in this Lotus Biscoff overnight oats. The cookie spread itself does contain quite a bit of added sugar and highly processed oil so I would not recommend having this version every day. However, if you would like an overnight oats recipe that you can definitely have every day for breakfast, try this Frozen Fruit Overnight Oats where I use mixed berries for the toppings! Mixed berries are super high in antioxidants so not only it would taste good, but it’s also really healthy too!

Ingredients

  • Rolled oats: The good old fashioned rolled oats which are packed with fiber, vitamins, and minerals.
  • Biscoff cookie spread: Biscoff cookie butter, Lotus Biscoff spread, Lotus Biscoff cookie spread, Lotus Biscoff cookies spread, however you wanna call it. The star ingredient of this recipe. I mean, this is why you came to this post, isn’t it? 😉
  • Vanilla extract: A must in this recipe. It really amps up the flavor of the ingredients and adds that sweet vanilla flavor to this recipe!
  • Plant-based milk: The secret to creamy overnight oats! I used almond milk but any type of plant-based milk will work!

And two optional toppings:

  • Biscoff biscuit: For more speculoos flavor and some crunch.
  • Almonds: For that nutty flavor and more crunch!
rolled oats, almond milk, biscoff cookie spread, vanilla extract, almonds, and Biscoff biscuit in small white bowls and measuring spoons with labels.

What Oats Are Best for Overnight Oats?

The good old-fashioned rolled oats are the best for overnight oats. With quick-cooking / quick oats or instant oats, the texture will be not as firm and it gets mushy.

However, if you only have quick-cooking on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. With this shortened soaking time, they won’t get mushy (though the texture will still be different). But fret not, they will still taste delicious!

As for instant oats, I have not tried the trick above. So if you decide to try it, let me know how it went in the comments!

And regarding steel-cut oats, I have not tried it but I don’t think it will work so I don’t recommend it.

Step-by-step Instructions

Mix: Add the rolled oats, Biscoff spread, vanilla extract, and salt into a small jar. Then pour in the plant-based milk of choice.

Stir: With a spoon, stir all the ingredients well until the Biscoff spread is mixed evenly.

Chill: Let it sit in the refrigerator for at least 2 hours or overnight. In this step, the oats will absorb the milk so you get that creamy, pudding-like texture!

Topping time! Sprinkle the crushed Biscoff cookies and sliced almonds as toppings! Remember to only do this just before serving so the biscuits won’t get soggy!

To make things even easier, I’ve also added a short video at the top of this post on how to make this recipe!

Can I make overnight oats in a cup?

Yes, absolutely! You don’t need any fancy, pretty-looking containers like mason jars to make overnight oats. In fact, I made this recipe in a glass cup too so yes, it’s very much possible!

Toppings & Serving Suggestions

In this recipe, I used Biscuiff cookies and sliced almonds as the toppings. If you are looking for more variation, I’ve provided some options below:

  • nuts (almonds, walnuts, hazelnuts, pistachio, all kinds of nuts will work here!)
  • peanut butter or other nut/seed butter
  • coconut flakes for that tropical punch
  • cinnamon powder to spice up this overnight oats
  • melted Biscoff spread
    • Heat 1 Tablespoon of the cookie spread in a microwave for about 30 seconds, until the cookie spread becomes runny!
  • dried fruits (raisins, dried cranberries, dates, etc)
  • seeds (flax seeds, chia seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)
  • plant-based yogurt for extra creaminess
a Biscoff overnight oats in a glass, on a wooden plank, with Biscoff cookie crumble and sliced almonds scattered

Do you eat overnight oats warm or cold?

To serve, you can serve it either warm or cold.

When warm, it will taste a bit more like oatmeal. If you want it warm, microwave it for about 30 seconds until it is warm enough for your liking. Be sure to only add the crushed Biscoff biscuits (and any other toppings) after microwaving so that they won’t get soggy!

In the colder months, I usually serve it at room temperature. I would just take it out of the fridge right after I wake up, go on to wash up, and once I’m ready for breakfast, it would be about room temperature!

How to Keep Overnight Oats

To keep overnight oats fresh, store them in the fridge in an air-tight container such as in mason jars or in covered glasses. These overnight oats last for up to 5 days.

two Biscoff cookie spread overnight oats on a wooden plank, with Biscoff biscuis and almonds as garnish

Meal Prep, and Freezing Instructions

Meal prep: You can make this recipe ahead of time for up to 5 days.

However, if you want them fresh, you can portion out the dry ingredients (the rolled oats and the Biscoff spread) in small jars and the wet ingredients (the almond milk and vanilla extract) in a separate container. Then only pour the wet ingredients the night before you want to consume them.

Freezing: This recipe will keep in the freezer for up to 3 months when stored without the toppings! To thaw, let it sit in the fridge overnight. Be sure to reserve some of the crushed Biscoff biscuits to be added later on as toppings so they don’t get soggy!

Freeze it immediately after you mix all the ingredients together (but without chilling it in the fridge). This way, the oats will only soak up the milk when it is being thawed, to prevent overnight oats from absorbing too much moisture and getting a bit soggy/mushy as a result.

FAQs

How long are overnight oats good for?

They can be stored in an air-tight container of covered glasses in the fridge for up to 5 days, or in the freezer for up to 3 months!

Can I omit the vanilla extract?

No, I wouldn’t recommend doing so. The vanilla extract really amps up the flavor of the other ingredients and adds that sweet vanilla flavor to this recipe!

That being said, you can still make this recipe without vanilla extract. It will not taste as rich but in a pinch, it will still be fine without vanilla extract.

Can I substitute the almond milk?

Yes, you can! I recommend subbing it with oat milk or coconut milk. However, any kind of plant-based milk will work here.

Can I add some maple syrup?

I find it sweet enough without maple syrup but if you’re feeling like having something extra sweet, then yes sure! I would go with 1/2 teaspoon first, and then add more according to taste.

two overnight oats with Biscoff speculoos spread and Biscoff cookie on a wooden plank with a beige linen kitchen towel

Looking for more Dessert/Breakfast Recipes?

For another healthy dessert recipe, try this 3-ingredient Oreo Overnight Oats recipe which kinda tastes like McFlurry!

If you want healthier breakfast recipes, check out this Frozen Fruit Overnight Oats, this Chocolate Chip Baked Oats recipe, or this Baked Oats without Banana recipe!

Or Some Quick Lunch/Dinner Ideas?

Check out this Easy Tofu Marinade, or this Rainbow Poke Bowl recipe!

two Biscoff cookie spread overnight oats on a wooden plank with Biscoff biscuis and almonds as garnish
Print Recipe
5 from 2 votes

Biscoff Overnight Oats

5 ingredients Biscoff overnight oats that only require 5 minutes! Creamy, flavourful, and luscious, it's a great healthy dessert recipe!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: biscoff overnight oats
Servings: 1 serving
Calories: 332kcal

Ingredients

  • ½ cup rolled oats (45 grams)
  • 1 Tablespoon Biscoff spread (20 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • ½ cup almond milk (115 ml) or sub with other plant-based milk

(Optional) Toppings

  • 1 Biscoff biscuit , crushed
  • 2 Tablespoons chopped almonds (from about 10 whole almonds), sliced

Instructions

  • Add: Add the first three ingredients (rolled oats, Biscoff spread, and vanilla extract) into a small bowl or a jar. Then add the plant-based milk.
  • Stir: With a spoon, stir all the ingredients well until the Biscoff spread is mixed evenly.
  • Chill: Chill in the fridge for at least 2 hours, or overnight.
  • Topping time! (Optional): Crush 1 Biscoff cookie and thinly slice the almonds. Sprinkle on top just before serving so the Biscoff biscuit won’t get soggy!
    Also feel free to drizzle some melted Biscoff spread on top! To get that runny consistency, melt Biscoff spread by heating it in the microwave for about 30 seconds.

Notes

Ingredients Notes:
  • Do not swap the rolled oats with quick-cooking or instant oats. The texture will not be as firm as they will turn out mushy.
    • If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty.
    • Note that I have not tried the trick above using instant oats.
  • You can use other types of speculoos cookie spread if Biscoff cookie spread isn’t widely available where you live.
  • Do not omit the vanilla extract.
    • The vanilla extract really amps up the flavor of the other ingredients and adds that sweet vanilla flavor to this recipe!
 
Equipment/Container Notes:
  • You can make these overnight oats Biscoff either in the classic mason jars or in a cup like what I did here. You can even make it in a bowl. The point is the container doesn’t matter as long as you follow the steps correctly!
 
Storage, Meal Prep, and Freezing Instructions:
  • Store your overnight oats in the refrigerator for up to 5 days.
  • If you want to meal prep, make it ahead for up to 5 days.
    • If you want to make it fresher, you can portion out the dry ingredients (the rolled oats and the Biscoff spread) in small jars and the wet ingredients (the almond milk and vanilla extract). Then only pour the wet ingredients the night before you want to consume them.
  • You can also store this in the freezer for up to 3 months.
    • I recommend freezing it right after you mix all the ingredients together (but without chilling it in the fridge). This way, the oats will only soak up the milk when it is being thawed.
    • If you freeze it after it has been left in the fridge overnight, it will be a bit softer but it is still delicious!

Read More

Flax Seed Pudding (3 Variations + Video)

5 minutes and 4 base ingredients are all you need to make this flax seed pudding. Easy, delicious, and nutritious; the perfect breakfast to start your day with!

matcha flax pudding, with the chocolate and coconut mango varieties in the background

In this post you’ll learn:

Why You Will Love This Recipe

  • It only requires 5 minutes of actual cooking, making this a super quick and easy breakfast or dessert recipe
  • You only need 4 base ingredients.
    • This recipe is already delicious just with 4 ingredients. However, if you want to jazz it up, I’ve got 3 toppings variations for you!
  • It makes you feel like you’re eating dessert for breakfast
  • Flax seeds have many great health benefits
  • So many delicious topping varieties to try
  • Save yourself time by making this when meal prepping
  • Completely vegan
  • I’ve included a step-by-step video tutorial to make this recipe even easier! (The Jump to Video button is on the top of this recipe!)

Are Flax Seeds Healthier than Chia Seeds?

Both flax and chia seeds are nutrient-dense food. They both could lower the risk of heart disease, help in regulating blood sugar levels, and digestion. They are also rich in omega-3s, protein, fiber, and other minerals.

Chia seeds have higher amounts of fiber (10 grams as compared to 8 grams per ounce) and calcium (14% of the Daily Value as compared to 6% of the Daily Value per ounce) when compared to flax seeds. However, flax seeds seem to be better in reducing appetite and decreasing the risk of certain types of cancer. Moreover, flax seeds are often cheaper than chia seeds. This Healthline article concludes that there are only minimal differences and recommends adding both seeds to your diet!

coconut mango, chocolate walnut, and matcha blueberry flaxseed pudding

Chia Seed Pudding vs Flax Seed Pudding

Both of them require very similar preparation and make for delicious breakfast recipes. They both absorb liquid and give a pudding-like consistency when left to soak overnight.

One big difference is in their texture. Chia pudding tastes seedier (you definitely feel the crunch when eating them) whereas flax seed pudding has a smoother consistency. You will use ground flaxseeds to make flax pudding which gives it its smooth texture whereas chia pudding usually uses whole chia seeds.

Both chia seeds and flax seeds are commonly found in grocery stores. Be sure to buy ground flax seeds as the tough outer skin of the flax seeds might make them go undigested when consumed as whole seeds. An additional plus point of trying this flax seed pudding is that ground flaxseeds are cheaper than chia seeds too!

What is the Best Way to Eat Flax Seeds?

You definitely want to eat ground flax seeds and not whole flax seeds. Whole flaxseeds might end up undigested due to their tough skin. Grounding makes them easier to digest so you can get the many great health benefits they provide!

And when it comes to recipes, you can use flax seeds to make flax seeds crackers, top them on your breakfast bowls, sneak them in into your smoothies, or make flax seed pudding (my favorite way!)

Ingredients

milk, flax seeds, maple syrup, and salt in measuring cups & spoons
  • Ground flaxseeds: The star ingredient of the recipe. You can use both brown and golden flax seeds. Just make sure you grind them first! If they are not grounded, the mixture will not thicken.
  • Plant-based milk: I used oat milk but any plant-based milk will work! Almond milk, soy milk, coconut milk, rice milk, you name it!
  • Maple syrup: Feel free to substitute with agave nectar, date paste, or any other sweetener of your choice.
  • Salt: It might seem weird to add salt to a sweet recipe but salt makes the flavor richer!

Toppings Varieties

I told you early that this recipe only requires 4 ingredients. Now don’t get me wrong, since this section is totally optional. The base recipe is already super delicious and you don’t have to add any more toppings if you don’t want to/don’t have time to.

But if you’d like to, I have provided 3 topping varieties in this post.

Chocolate and nuts

Add ¼ teaspoon of cocoa powder and 1 Tablespoon of crushed nuts. Feel free to substitute the nuts with seeds if you are allergic, or skip it altogether!

Coconut Mango

Tropical flavors!

Add 2 Tablespoons of shredded coconuts and then top with mango just before serving.

Matcha Blueberry

My favorite flavor!

And you only need ¼ teaspoon of matcha powder for this.

Extra Toppings Ideas!

  • Fresh fruits: Think of berries, bananas, apples, pears, but basically any of your favorite fruits!
  • Dried fruits: raisins, dried cranberries, dried mulberries, etc
  • Seeds: pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, and more
  • Nut butter: peanut butter, almond butter, Nutella (my Homemade Vegan Nutella Recipe here!)
  • Plant-based yogurt
  • Chocolate chips or cacao nibs
  • Coconut flakes
  • Cinnamon powder

Step-by-step instructions

Mix: Combine all the ingredients together.

Set aside: Let it sit in the fridge for at least one hour, but preferably overnight. Top with more toppings if desired!

Storage and Meal Prep Instructions

Storage: Store this in the fridge for up to 4 days.

Meal prep: Make this flax seed pudding ahead for up to 4 days.

If you want to make it fresher, you can also portion out the dry ingredients (the flaxseed and salt), and then only add the wet ingredients (the maple syrup and plant-based milk) 1-2 days before you want to consume it.

Is ground flax seed the same as flaxseed meal?

Yes! Ground flax seed, ground flaxseed, ground linseed, flaxseed meal, flax meal, linseed meal, they’re all the same. Basically, those are what you get when you grind whole flax seeds.

three varieties of flax seed pudding from the front, with the mango coconut version in front

FAQ

How to store my ground flax seeds?

Keep them in an airtight container in a cool, dark place. Since flax seeds tend to go rancid quicker than other seeds, I recommend storing them in the fridge as ground flax seeds to retain maximum freshness.

Can I use whole flaxseed instead of ground one?

No, the mixture will not thicken into a pudding-like consistency this way. However, you can easily ground your own flaxseeds at home. Simply use a food processor, coffee grinder, spice grinder, or even a blender. Grind them for 1-2 minutes until they look like the ground flaxseed in the ingredients picture.

Can I use golden flaxseed instead of brown flaxseed?

Yes, they will both work! Just make sure that you ground them first!

Can I add vanilla extract?

I did not find much difference in terms of taste but sure you can! For 1 serving, add ¼ teaspoon of vanilla extract.

I love my chia pudding. Can I still add them to this recipe?

Yes, you can make a chia and flaxseed pudding if you are a big fan of chia pudding. Just halve the amount of the flax seeds used in this recipe, replacing them with chia seeds. The texture will be different but I’m sure you will love it.

More Breakfast and Dessert Recipes

Want some more dessert-like recipes that are healthy enough for breakfast? Look no further!

For another overnight breakfast recipe, check out this Frozen Fruit Overnight Oats.

Or try this No-Banana Baked Oats recipe which comes in five different varieties. If you are a fan of chocolate chips and bananas, I recommend this Chocolate Chip Baked Oats recipe!

And did you know that flax seed is often used as an egg substitute in vegan cooking? I’ve used them here in my 10-Minute Weetbix Cake Loaf recipe!

matcha blueberries flax pudding on a wooden plank
Print Recipe
5 from 3 votes

Flax Seed Pudding

5 minutes and 4 base ingredients are all you need to make this flax seed pudding. Easy, delicious, and nutritious; the perfect breakfast to start your day with!
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: flax seed pudding
Servings: 1 serving
Calories: 302kcal

Ingredients

Base Pudding:

  • ¼ cup ground flax seed (25 grams) the same as flax meal
  • ½ cup oat milk (115 grams) or sub with any plant-based milk
  • 1 teaspoon maple syrup (5 grams) or sub with agave nectar
  • A pinch of salt

Toppings Varieties (Optional):

    Option 1: Chocolate and Nuts

    • ¼ teaspoon cocoa powder
    • 2 Tablespoons chopped nuts (for serving, optional) I used walnuts but feel free to use other types of nuts or seeds
    • 1 Tablespoon chopped dark chocolate (for serving, optional) from 1 chocolate square

    Option 2: Coconut Mango

    • 2 Tablespoons desiccated coconut
    • 3 Tablespoons oat milk or sub with any plant-based milk
    • ¼ cup cubed mango (for serving, optional)

    Option 3: Matcha Blueberry

    • ¼ teaspoon matcha powder
    • ¼ cup blueberries (for serving, optional)

    Instructions

    • Add: To a bowl or a jar, add all the ingredients for the base pudding.
      (Optional) If using the toppings, also add either the cocoa powder, the desiccated coconut + 3 Tablespoons of milk, or the matcha powder (depending on which flavor you are making).
    • Mix: Whisk the mixture from step 1 to combine.
      (Optional) If you're making either the chocolate or the matcha varieties, be sure that the cocoa or matcha powder no longer clumps together since they are bitter when not mixed in properly.
    • Chill: Let your flax seed pudding sit in the fridge for at least one hour, but preferably overnight.
    • Toppings Time! (Optional) Depending on which flavor you are making, top with the nuts & dark chocolate, mango, or blueberries just before serving. Enjoy!

    Video

    Notes

    Ingredients Notes:
    • Be sure to use ground flax seeds. The recipe will not work with whole flax seeds. If you can’t buy them ground, you can grind them yourselves. Simply use a food processor, coffee grinder, spice grinder, or even a blender. Grind them for 1-2 minutes until they look like the ground flaxseed in the ingredients picture.
    • You can use both brown or golden flaxseeds.
     
    Storage and Meal Prep:
    • Store your flax pudding in the refrigerator for up to 4 days.
    • If you want to meal prep, make it ahead for up to 4 days.
      • If you want to make it fresher, you can also portion out the dry ingredients (the flaxseed and salt), and then only add the wet ingredients (the maple syrup and plant-based milk) 1-2 days before you want to consume it
     
    Other Notes:
    • For simplification purposes, the calorie information is calculated based on just the base recipe, excluding toppings. The following are the additional calories of the toppings:
      • chocolate and nuts: 126 kcal
      • coconut mango: 126 kcal
      • matcha blueberries: 56 kcal

    Read More

    Oreo Overnight Oats

    3 ingredients and 5 minutes are all you need to make these delicious Oreo overnight oats. Perfect for a healthier dessert alternative (psst, it kinda tastes like McFlurry!), or a somewhat indulgent, but healthy-ish breakfast!

    oreo overnight oats in a glass with sunflower spoon on a wooden plank, with crushed oreos around.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • It tastes like McFlurry, but this version is way healthier!
    • It only requires 3 ingredients
    • It only takes 5 minutes of prep time
    • It requires no actual cooking, other than just mixing ingredients
    • This recipe makes you feel like you’re eating dessert for breakfast
    • Rolled oats are packed with fiber, vitamins, and minerals!
    • A freezer-friendly recipe
    • Perfect for meal prep
    • Gluten-free and dairy-free
    • It’s actually vegan! Yes, Oreos are completely plant-based!

    Is overnight soaked oats healthy?

    Rolled oats have so many great health benefits as they contain high-quality protein, vitamins, minerals, and antioxidants. They can lower cholesterol levels and can improve blood sugar control. It will also help in digestion and make you feel full longer! And since the main ingredient of overnight oats are…oats (duh!), you can get all these nutritional benefits by eating overnight oats!

    I would however go easy on the toppings, especially in this Oreo overnight oats. I think we can all agree that Oreos are not the healthiest food so don’t go overboard there!

    If you want a super healthy overnight oats recipe, try this Frozen Fruit Overnight Oats where I use mixed berries for the toppings instead of Oreos! Or check out my fiber-packed Flax Seed Pudding (3 Tasty Variations!), which also happens to be super popular on YouTube!

    Are overnight oats as healthy as oatmeal?

    Ingredients-wise, they are the same so technically, yes, overnight oats are as healthy as oatmeal. However, of course this depends on what you add as the toppings. If we assume that you only use oats and milk as the base, then overnight oats are indeed as healthy as oatmeal.

    Ingredients

    Just 3 ingredients are all you need to make this Oreo/cookies and cream overnight oats.

    labelld rolled oats, milk, and oreo in small white bowls
    • Rolled oats: Packed with fiber, vitamins, and minerals. The good old-fashioned rolled oats have all the good stuff!
    • Plant-based milk: Makes for that creamy texture in these overnight oats. I used oat milk but any kind of plant-based milk will work. Think of almond milk, coconut milk, rice milk, soy milk, etc!
    • Oreo: The classic biscuits that everybody loves!

    Step-by-step Instructions

    Crush: Crush 2 of the Oreos into smaller pieces. I like to break 1 Oreo into 4-8 parts, each about 2 cm in length. You can just do it by hand, or chop it using a knife.

    Mix: Mix in the rolled oats and 2 Oreo biscuits, then add the milk.

    Chill: Let it sit in the fridge for at least 2 hours, or overnight.

    Serve: Before serving, add 1 more crushed Oreo as a topping and enjoy these cookies and cream overnight oats!

    Toppings Suggestions

    The Oreo cookies/biscuits already serve as toppings but if you want more, below are some tasty options!

    • nuts (almonds, hazelnuts, macadamia, whatever nuts you have on hand!)
    • plant-based yogurt
    • seeds (sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, flax seeds)
    • cacao nibs
    • Nutella (make your own Nutella by following my Vegan Nutella recipe here!)
    • even more Oreos!

    To serve, you can either eat it cold or warm. If you want it warm, just microwave it for about 30 seconds until it is warm enough for your liking! Be sure to only add the crushed Oreo biscuits as toppings after microwaving so that they won’t get soggy!

    Storage, Meal Prep, and Freezing Instructions

    Storage: Store this in the fridge for up to 5 days.

    Meal prep: You can make this recipe ahead of time for up to 5 days.

    However, if you want them fresh, I recommend portioning out the dry ingredients (the rolled oats and the crushed Oreos) in small jars. Then only pour the milk the night before you want to consume them.

    Freezing: You can freeze this recipe for up to 3 months! To thaw, let it sit in the fridge overnight. Be sure to reserve some of the crushed Oreos to be added later on as toppings so they don’t get soggy!

    I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed. However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer but it is still delicious!

    Oreo overnight oats in a glass with sunflower spoon on a wooden plank from an angle

    FAQs

    Can I use quick-cooking or instant oats instead of old fashioned rolled oats?

    No, the texture will be different. With quick-cooking/quick or instant oats, they will turn out mushy.

    If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty. Note that I have not tried this trick using instant oats.

    Can I also add chia seeds?

    Yes, you can! Note that chia seeds will absorb moisture so I advise adding 3 parts plant-based milk to 1 part chia seeds to compensate (i.e. add 3 Tablespoons plant-based milk for every 1 Tablespoon of chia seeds).

    What kind of container should I use?

    My favorite container to use are small mason jars but feel free to use any other small containers you have on hand. I like to reuse glass jars from peanut butter, jams, apple sauce, et cetera so I recommend saving them instead of throwing them away!

    If you are making a bigger batch, you can opt to store them in a bigger container, and only portion them out before they get served.

    How long are overnight oats good for?

    They can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months!

    Cookie and cream overnight oats in a glass on a wooden plank

    Looking for more Breakfast/Dessert Recipes?

    If you like this recipe, check out my Biscoff Overnight Oats recipe.

    Feeling healthier? Check out this Frozen Fruit Overnight Oats recipe.

    Feeling like eating a cake that tastes like dessert but is healthy enough for breakfast? Check out this Chocolate Chip Baked Oats recipe, or this Baked Oats Without Banana recipe which has 5 different topping varieties (e.g. brownie, matcha, and more flavors)!

    Oreo overnight oats in a glass with sunflower spoon on a wooden plank from an angle
    Print Recipe
    5 from 2 votes

    Oreo Overnight Oats

    3 ingredients and 5 minutes are all you need to make these delicious Oreo overnight oats. Perfect for a healthier dessert alternative (psst, it kinda tastes like McFlurry!), or a somewhat indulgent, but healthy-ish breakfast!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: oreo overnight oats
    Servings: 1 serving
    Calories: 224kcal

    Ingredients

    • ½ cup rolled oats (45 grams)
    • ½ cup plant-based milk (115 ml) I used oat milk but any kind of plant-based milk will work!
    • 3 Oreos

    Instructions

    • Crush: Crush the Oreos into smaller pieces. I like to break 1 Oreo into 4-8 parts, each about 2 cm in length. You can just do it by hand, or chop it using a knife.
    • Mix: Mix in the rolled oats and (approximately) 2 crushed Oreo biscuits, then add the milk.
    • Chill: Let it sit in the fridge for at least 2 hours, or overnight.
    • Serve: Before serving, add 1 more crushed Oreo as a topping and enjoy!

    Video

    Notes

    Ingredients Notes:
    • Feel free to add chia seeds for a more pudding-like texture.
      • Note that chia seeds will absorb moisture so if you do want more of a runny texture, I advise adding 3 parts plant-based milk to 1 part chia seeds to compensate.
    • You can use any kind of plant-based milk in this recipe!
    • Do not swap the rolled oats with quick-cooking or instant oats. The texture will be different. With quick-cooking or instant oats, they will turn out mushy.
      • If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty. 
      • Note that I have not tried the trick above using instant oats.
    Serving Suggestions:
    • You can either serve it cold, warm, or at room temperature. If you want it warm, just microwave it for about 30 seconds.
      • Be sure to only add the crushed Oreos as toppings after you microwave it so it doesn’t get soggy
    • Feel free to add any other toppings of your choice! This could be nuts, seeds, cocoa nibs, dried fruits, or whatever floats your boat!
    Storage and Meal Prep:
    • Storage: Store this in the fridge for up to 5 days.
    • Meal prep: You can make this recipe ahead of time for up to 5 days.
      • However, if you want them fresh, I recommend portioning out the dry ingredients (the rolled oats and the crushed Oreos) in small jars. Then only pour the milk the night before you want to consume them.
    • Freezing: You can freeze this recipe for up to 3 months!
      • To thaw, let it sit in the fridge overnight.
      • Be sure to reserve some of the crushed Oreos to be added later on as toppings so they don’t get soggy!
      • I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed. However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer but it is still delicious!

    Read More