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Cannoli Inspired Overnight Oats

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These cannoli-inspired overnight oats are a nutritious twist on the classic Italian dessert, perfect for a convenient and satisfying breakfast. This dish combines the creamy texture of overnight oats with the rich, sweet flavors of cannoli filling. Removing some of the moisture from the ricotta cheese with paper towels or cheesecloth helps firm up the filling and prevents the oats from becoming soggy.

Ingredients:
  • 2¾ cups reduced-fat milk
  • 2¼ cups old-fashioned rolled oats
  • ½ cup whole-milk plain strained (greek-style) yogurt
  • ¼ cup chopped salted roasted pistachios plus 1 tablespoon, divided
  • 2 tablespoons confectioners' sugar, divided
  • 1 tablespoon white or black chia seeds
  • 1 tablespoon vanilla extract plus ½ teaspoon, divided
  • ¼ teaspoon salt
  • ¾ cup part-skim ricotta cheese
  • 1 teaspoon grated orange zest
  • 3 tablespoons semisweet chocolate chips
  • 1 teaspoon unrefined coconut oil
Directions:
  1. Combine 2¾ cups milk, 2¼ cups oats, ½ cup yogurt, ¼ cup pistachios, 1 tablespoon each confectioners’ sugar, chia seeds and vanilla and ¼ teaspoon salt in a medium bowl; stir to mix well. Cover and refrigerate for at least 8 hours.
  2. Spread ¾ cup ricotta on a paper-towel-lined plate; top with more paper towels. Gently press down to remove excess moisture; let stand at room temperature for 10 minutes. Transfer the ricotta to a small bowl. (Alternatively, place ricotta in a double layer of cheesecloth. Gather the cheesecloth up around the ricotta; gently squeeze out any excess liquid.)
  3. Whisk 1 teaspoon orange zest and the remaining 1 tablespoon confectioners’ sugar and ½ teaspoon vanilla into the ricotta until fully combined.
  4. Spoon ½ cup oat mixture into each of 4 (8-ounce) jars. Top each with 3 tablespoons ricotta mixture, then top each with ½ cup oat mixture.
  5. Stir 3 tablespoons chocolate chips and 1 teaspoon coconut oil together in a small microwave-safe bowl. Microwave on High until the chocolate chips are melted, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil. Spoon about 2 teaspoons of the melted chocolate over each jar, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is almost fully set, about 5 minutes. Sprinkle the chocolate with the remaining 1 tablespoon pistachios. Refrigerate the jars, uncovered, until the chocolate is fully set, about 5 minutes.
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