Breakfast Cheesecake! That's right, cheesecake for breakfast. Cottage cheese and Greek yogurt in place of cream cheese - but you'll hardly be able to tell the difference! You'll love the swirl of cinnamon.
Preheat oven to 350°F. Line a 8- or 9-inch square baking dish with parchment paper. In a mixing bowl, combine crust ingredients (rolled oats, chia seeds, coconut sugar, cinnamon, melted butter and milk). Press into prepared baking dish.
Bake crust for 10 minutes, remove from oven and reduce oven heat to 325°F.
In a blender or food processor, blend filling ingredients (cottage cheese, Greek yogurt, maple syrup, vanilla, and eggs) until smooth.
Pour filling into the baked crust. In a small bowl (or zip-top bag), mix swirl ingredients (maple syrup, cinnamon). Drizzle over filling and then run a knife or toothpick through it to create a swirl.
Return to oven and bake for 45 minutes or until no longer jiggly in center.
Cool completely before slicing into 9 squares.
Store in airtight container in fridge for up to a week.
If you're not used to eating things that aren't super sweet, I'd recommend adding 2-4 tablespoons of coconut or brown sugar to the filling.Delicious served with fresh fruit or a fruit sauce.