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. SOMETIMES, I even make cheesecake OVERNIGHT OATS.
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 my morning 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 inspired by my other obsession: Blueberry coconut slow cooker oatmeal, and decided to jazz up my usual oatmeal recipe 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.
FOR THIS RECIPE, I RECOMMEND:
Want more Oatmeal?