A quick and easy oatmeal recipe swirled with ribbons of creamy cheesecake and blueberries! It’s healthy, low fat and gluten free!
I am going through another phase. Similar to my put-creamy-sauces-on-everything phase and like my kabocha squash phase (which never has actually ended.)
This is a cheesecake phase. I want all the cheese cake things. Everything needs to be made into a cheesecake thing. It all started with the french toast. Now it has even seeped into my life every.single.day by ninjaing it’s sneaky little self into my morning bowl of oatmeal.
But, you know what, I am totally, extremely, super duper, inexplicably okay with that. (Playing that game I told you guys about with myself again)
I’m usually a creature of habit, and eat oatmeal with apples, stevia, cinnamon and ginger. It’s warm and inviting and makes me feel like I started my day off with a healthy, oatmeal hug. But, today I was feeling fancy and decided to jazz it up with some blueberries. But, then I saw some cream cheese in my fridge that screamed at me “MAKE ME INTO CHEESESCAKE” So, I did what any normal person who hears food talk does, and listened.
The result? Thick, warm oatmeal laced with ribbons of sweet, creamy cheesecake. When you pair this with the whole fresh, blueberry yum factor, it make you feel like you’re eating something naughty. But, guess what? It’s cheesecake that you can eat every day and feel all healthy and stuff.
What I’m really trying to say is: move over apples and cinnamon, you’ve been replaced.
- ½ cup Quick cooking oats
- ¼ tsp Cinnamon
- Sweetener of choice, to taste
- ¼ tsp Vanilla extract
- 1 cup Water
- ½ cup blueberries (frozen or fresh)
- 1.5 Tbsp Low-fat cream cheese
- Sweetener of choice, to taste.
- ¼ tsp Vanilla extract
- In a small pot, combine the oatmeal, cinnamon, and sweetener of choice.
- Add in 1 cup of water and ¼ tsp vanilla extract and bring to boil over medium/high heat.
- Once boiling, reduce the heat to medium/low and simmer until the oats are thick, stirring frequently. (About 5 minutes)
- Take off the heat and let cool for 5 minutes.
- While the oatmeal cools, combine the cream cheese, sweetener of choice, and ¼ tsp vanilla in a small bowl.
- Blend with an electric hand mixer until the mixture is light and fluffy.
- Transfer the cooked oatmeal into a bowl and stir the ½ cup of blueberries and the cream cheese mixture.
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