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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Baked mango breakfast cheesecake bars

Bursting with hearty oats & yogurt cheese.

Name: Baked mango breakfast cheesecake bars
Ingredients: 2 cups (220g) rolled oats; ½ cup (50g) almond flour; ½ cup flour or GF flour; 1 cup (100g) coconut or rapadura sugar; 140g butter (room temperature); 1 large mango; 2 cups (approx. 500g) dripped yogurt cheese; ¼ cup honey; 2 eggs; 1 teaspoon vanilla; ½ teaspoon of cinnamon; Coconut sugar, to sprinkle

That’s right, cheesecake for breakfast! Life is too short to not have cheesecake for breakfast, once in a while. Especially when it has the key components of a classic breakfast, such as rolled oats, eggs, homemade yogurt, fruit and nuts. It’s a healthy and delicious, protein-packed bar that will keep you satisfied all morning.

Homemade dripped yogurt cheese replaces store bought cream cheese here and you’ll love the difference. It’s smooth, light and creamy and bakes up a treat. The combination of oats and ground almonds make a slightly crunchy, slightly chewy base and crumble that is the perfect contrast to the cheese and fresh mango filling.

Baked mango breakfast cheesecake bars

Once you have yogurt cheese ready to go (watch how here), the cheesecake is simple to put together. The toughest part about this recipe is waiting for it to cool! To avoid the wait, prepare the cheesecake the night before and chill overnight, so it’s ready in the fridge for your special breakfast or morning tea. Baked mango breakfast cheesecake bars last several days stored sealed in an airtight container in the fridge.

Baked mango breakfast cheesecake bars