Chocolate & Peanut Butter Breakfast Cheesecakes

An easy recipe for skinny chocolate cheesecakes topped with a peanut butter drizzle. With their decadent flavor, you won’t believe they’re a healthy breakfast!

These decadent breakfast treats taste like dessert, but they’re packed with protein to keep you full and no refined sugar! The recipe is easily doubled or tripled if feeding a crowd.

Author: amyshealthybaking.com

Yield: 2 cheesecakes

Serving Size: 1 cheesecake

Ingredients:

¼ c old-fashioned oats (gluten-free, if necessary)

2 tbsp unsweetened applesauce

6 oz fat-free cream cheese

1 tbsp agave

2 tbsp unsweetened cocoa powder

¼ tsp cornstarch

½ tsp vanilla extract

1 tsp creamy peanut butter

Directions

✖Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.

✖To prepare the crust, stir together the oats and applesauce in a small both until thoroughly combined. Press into the bottoms of each muffin cup. Bake at 300°F for 8 minutes, and cool slightly.

✖To prepare the filling, beat the cream cheese and agave together until creamy. Mix in the cocoa powder, cornstarch, and vanilla until smooth. Spread on top of the cooled crusts, and bake at 300°F for 16-19 minutes, or until the centers barely jiggle. 

✖Cool completely to room temperature in the pan before laying plastic wrap over the tops of each, ensuring the plastic wrap completely touches the entire surface. Chill for at least 3 hours before serving.

✖Just before serving, add the peanut butter to a zip-topped bag, and microwave on HIGH for 20 seconds. Snip off the corner and drizzle over the cheesecakes.

Note: These cheesecakes are fairly dark and not overly sweet. For a sweeter taste, increase the amount of agave by 1 teaspoon.

Nutrition Facts

Serving Size: 1 cheesecake

Servings In Recipe: 2

Amount Per Serving

Calories 196  Calories from Fat 25.2

% Daily Value*

Total Fat 2.8 g 4%

Saturated Fat 0.6 g 3%

Unsaturated Fat 0.8 g

Cholesterol 15.0 mg 5%

Sodium 583.2 mg 24%

Total Carbohydrate 26.5 g 9%

Dietary Fiber 3.1 g 12%

Sugars 13.2 g

Protein 14.9 g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tropical Chia Pudding

This tropical chia pudding seems like a dessert (and is as pretty as one!), but it’s actually good for you! You won’t feel guilty about eating this!

Author: thefitnut.com

Prep time 5 mins

Cook time 1 hour

Total time 1 hour 5 mins

Serves: 2

Ingredients

◈4 T. Chia Seeds

◈1 cup lite canned coconut milk (or regular)

◈2 tsp. maple syrup

◈½ cup diced mango

◈Toasted coconut shreds for topping

Instructions

✖In the bottom of each glass (or air-tight container), add 2 tablespoons of chia seeds and pour ½ cup of coconut milk into each glass.

✖Stir in 1 tsp. of maple syrup into each glass.

✖Stir chia mixture well.

✖You can add more coconut milk if you don't like thick puddings.

✖Cover glasses and set in refrigerator for at least 1 hour, or overnight.

✖Once chia mixture has thickened like pudding, top glasses with diced mango and toasted coconut.

Enjoy immediately!

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes

Fluffy, melt in your mouth buttermilk pancakes with blueberries, vanilla, and greek yogurt. These pancakes are extra special and the perfect way to say I love you.

Author: AmbitiousKitchen.com

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Ingredients

◈2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)

◈2 tablespoons sugar

◈2 teaspoons baking powder

◈1/2 teaspoon baking soda

◈1/4 teaspoon salt

◈1 2/3 cups low-fat buttermilk, plus extra if needed

◈2 eggs, slightly beaten

◈2 tablespoons melted butter

◈2 teaspoons vanilla

◈1 container (6 oz) Nonfat Vanilla Greek Yogurt

◈1 cup fresh or frozen blueberries

Instructions

►In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.

►Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. 

►Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.Makes 14-16 pancakes.

Notes

To keep pancakes warm: heat oven to 200 degrees F. Place pancakes on oven-safe plate or baking sheet until ready to serve.

Pull-Apart Bread Blueberry Muffins

One of the best times is when your house smells like fluffy muffins. Make these for brunch (...or snack or dessert)!

Author: immaeatthat.com

Makes 6-7 muffins

Ingredients

◈1 1/2 cups whole wheat flour

◈1/2 cup oat flour, packed

◈1/4 cup brown sugar, packed

◈1 teaspoon baking powder

◈1 teaspoon baking soda

◈1 teaspoon cinnamon

◈1/2 teaspoon sea salt

◈1 (6 ounce) container blueberry greek yogurt (I used Chobani)

◈3 tablespoons oil (canola or melted coconut)

◈1 egg

◈1 teaspoon vanilla

◈2/3 cup fresh blueberries

Instructions

✖Preheat oven to 350F. In a stand mixer, combine whole wheat flour, oat flour, brown sugar, baking powder, baking soda, cinnamon and sea salt. 

✖Add in blueberry yogurt, oil, egg and vanilla. Mix until dough is formed. The dough should seem dry. On a heavily floured surface, roll out dough into a rectangle, about 1/4" thick. Slice rolled out dough into squares that will fit into your muffin tin.

✖Now, stack 4-5 squares of dough with ~4 blueberries in between each layer. Place layered slices into a greased muffin tin. Slightly press the layers together/smoosh the muffin together. 

✖Bake for 25 minutes.

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

These flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too! 

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Author: Cuckooking

Yields approximately 16 cookies, depending on the size you make them

Ingredients:

◈3 large eggs

◈1/4 c fat free milk

◈1/4 c plus 2 tbsp dark brown sugar, packed 

◈1 1/2 tbsp honey 

◈1 tsp pure vanilla extract 

◈2 c quick cooking oats 

◈1/4 c sweetened coconut flakes 

◈1/4 c walnuts, chopped 

◈1 1/2 c shredded carrot (about 3 large carrots)

◈1 tbsp wheat germ 

◈1/4 tsp ground cinnamon 

◈Pinch salt 

Cream Cheese Glaze Ingredients:

◈2 tbsp butter, room temperature

◈2 oz cream cheese, room temperature

◈1/2 tsp pure vanilla extract

◈1/2 c confectioners' sugar

Directions:

✖Preheat oven to 350 degrees.

✖In a large bowl, beat together the eggs, milk brown sugar, honey and vanilla until smooth.  Stir in the oats, coconut flakes, walnuts, carrot, wheat germ, cinnamon and salt until well combined.

✖Drop by large spoonfuls on a greased baking sheet.  These cookies will maintain the shape that you place them on the baking sheet, so use your fingers to form them into desired shape.  

✖Bake for 13 to 17 minutes, or until the bottoms turn golden brown.  Allow the cookies to cool for 3 minutes before removing.  

✖Make the cream cheese glaze.  In a small bowl, stir together the butter, cream cheese, vanilla and confectioners' sugar until smooth and creamy.  Drizzle the glaze over the cookies.

Enjoy!