Cheesecake Overnight oats with mirabelle compote

We have mirabelles in our garden and these little, yellow plums taste – divine!!! These fruits taste like summer. This is actually the first year, that the tree has carried that many mirabelles and I am thrilled about this. When you see these at the market next time, treat yourself.

So I decided I wanted to incorporate these pretty little plums into my breakfast routine. Said and done. I prepared my regular chessecake overnight oats and topped this with a delicious mirabelle compote!

I made two little jars – for my oldest daughter and me- and I kept hearing “yum” and “so good” from her, while she ate this for breakfast and I was preparing the snack boxes for school.

Recipe for 1 bowl or two little jars of cheesecake overnight oats with mirabelle compote

• 70 grams of (pulsed) oats
• 1 tsp of chia seeds
• 150 ml of almond milk
• 1/2 tsp to 1 tsp of agave syrup or another sweetener (according to your taste)
• A little bit of ground vanilla beans

Mix this together in a bowl and put it in the fridge. You can prepare the cheesecake topping and the mirabelle compote right after and then eat this right away. Or you could prepare all of this and eat it the next morning. I usually cannot resist and eat mine right away 🙂

Cheesecake topping

• 100 ml of vegan yoghurt / alternatively Greek yoghurt
• 1/2 tsp of lemon zest
• 1.5-2 tsp of coconut blossom sugar/ another sweetener
• some more ground vanilla beans

Mix this together until the sugar has completely dissolved.

Mirabelle compote

• 100 grams of mirabelles
• 1/2 -1 tsp of vanilla sugar
• 3 Tbsp of water

Wash the mirabelles , cut these in halves and take the core out. Add these, together with the water and the sugar to a little pot. Bring this to a boil and then reduce the heat, so the mixture is bubbling slightly. Squish the mirabelles with a wooden spoon, so the juices are getting out. Since the mirabelles skin is a little harder than the one from berries, you need to squish a little more, while cooking and blend a little longer. Cook the mixture on medium heat for about 4 minutes. Use a hand blender to purée this mixture. If you want the purée to be extra fine, you can transfer this through a sieve. Otherwise you can just let this cool down in the pot, until you have prepeared the cheesecake topping. Due to oxidation, the compote turns from orange to brown rather quickly. This does not influence the taste, though.

Now you can mix everything together:

Take the bowl – or the two jars with the oats, top it with a generous layer of the cheesecake topping and then top this with the mirabelle layer. I added a fresh mirabelle on top – since these are soo adorable and the look of this is just wonderful. It’s soo delicious! Give this a try and let me know, what you think of it.

Love and Happiness,

Sue