Cheesecake Yogurt Bowls with Cranberry Orange Chia Jam

A spoonful of creamy cheesecake yogurt topped with cranberry chia jam over a big bowl of yogurt.

Cheesecake Yogurt Bowls with Cranberry Orange Chia Jam

If you're looking for a festive, delicious breakfast that isn't your average yogurt bowl, this creamy cheesecake yogurt bowl with cranberry orange chia jam and a toasted oat crumble will hit the spot! You can meal prep four bowls for easy, grab-and-go meals on busy mornings!

Course Breakfast, Main Course

Cuisine American

Keyword breakfast meal prep, fall and winter recipes, fall recipes, festive recipe, healthy high protein and fiber breakfast, Holiday Breakfast

Prep Time 10

Cook Time 20

Total Time 50

Servings servings

Calories 348kcal

Author Alex Evink, MS, RD

Equipment

AnyDay Glass Storage Set

Ingredients

For the Cranberry Orange Chia Jam

2 cups fresh or frozen cranberries
2 teaspoons fresh orange zest
2 tablespoons juice from the orange
2-4 tablespoons pure maple syrup (I used 3)
2 tablespoons chia seeds
½ teaspoon cinnamon
2 tablespoons water

For the Cheesecake Yogurt Base

1 cup whipped cream cheese
2 cups plain Greek yogurt
1-2 tablespoons pure maple syrup or honey
2 teaspoons vanilla bean paste or pure vanilla extract
1-2 teaspoons orange zest

For the Oat Pecan Crumble

½ cup old-fashioned rolled oats
¼ cup chopped pecans
2 tablespoons ground flaxseed
1 tablespoon pure maple syrup
1 teaspoon melted butter or coconut oil
¼ teaspoon cinnamon
Generous pinch of salt

Instructions

Add 2 cups of cranberries with the water to a deep microwave-safe bowl. Loosely cover the bowl with a microwave-safe lid, leaving a small gap for steam to escape. If using an Anyday dish, set the lid in place and pull the vent knob up.
Microwave for 90 seconds, then carefully lift the lid away from your face and stir. Cover again and microwave in 30-second bursts until most of the berries have split and mash easily with a fork.
Mash the berries, then stir in maple syrup, finely grated orange zest, and 2 tablespoons of chia seeds. For best results, refrigerate the jam for at least 20 minutes - I prefer it really cold!
Preheat the oven to 325°F and line a small baking sheet with parchment paper. Stir together old-fashioned oats, finely chopped pecans, ground flaxseed, maple syrup, melted butter, cinnamon, and a pinch of salt. Press the mixture into a thin layer and bake for 14–18 minutes, until lightly golden. Let it cool completely on the pan before breaking it into small pieces.
Stir softened cream cheese, a little orange zest, Greek yogurt and vanilla bean paste. Taste and add a little maple syrup if you’d like it sweeter.
Divide the yogurt among four bowls. Spoon the cooled cranberry chia jam over the yogurt and lightly swirl it with the tip of a spoon. Store the cooled crumble separately in an airtight container at room temperature so it stays crunchy. Sprinkle the maple pecan crumble on top just before eating.
Store in the fridge in airtight containers for up to 5 days! Enjoy!

Notes

I include shortcut ideas and recipe variations in the post! This recipe is easy to customize.

Nutrition