Goodmorning! Welcome to my first post of the oatmeal collection. This first recipe was the first I wanted to try and create because one of my absolute favourite foods is cheesecake with blueberry sauce! This oatmeal turned out so well I couldn't wait to share it. The cream cheese makes the oatmeal so smooth and creamy. If you love cheesecake, you too will love this delicious variation on oatmeal.
Ingredients:
Usual base:
1/3 cup dry instant oatmeal
Scant 2/3 cup unsweetened vanilla almond milk
Popped in the microwave for 2min.
Ingredients for blueberry cheesecake:
-1-2 heaping tbsp low-fat cream cheese (I used about 1 and a bit)
-1/4 tsp vanilla extract
-dash of salt
-2 drops stevia sweetener extract (optional, it's quite sweet on it's own! or you could sub another sweetener)
-1-2 heaping tbsp frozen blueberries defrosted/warmed in microwave with a pinch of sweetener
-1 tbsp sugar-free natural blueberry jam (I used smuckers, it was perfect!)
-1 small handful of fresh blueberries
-6-7 crushed almonds for “crust”
-Optional: sprinkle of cinnamon (I omitted this but feel free to add it in!)
Directions: Stir the cream cheese into the hot oatmeal right away, add first 3 ingredients. Pour the defrosted blueberries on top then plop the jam in the centre and add fresh blueberries and almonds. Serve! Swirl the jam as you eat it for that marble cheesecake top. Enjoy!
Calorie Estimate: 240cals
