Have dessert for breakfast with this low-fat, gluten-free Blueberry Oatmeal With Cheesecake Swirl. Quick, easy, and bursting with creamy goodness, it’s the perfect way to start your day.
When it comes to breakfast, I’m a creature of habit. If I’m making stovetop oats, I’ll usually add apples, cinnamon, and ginger. Sometimes raisins, if I have them on hand. It’s the way my mother always made oatmeal, so I guess this preparation has stayed with me since childhood. Overnight oats, however, are a whole other ballgame. For some reason, I see this as my chance to really get creative. There’s no shortage of variations, whether with fruits, nuts, seeds, chocolate, or all of those combined.
I recently made a version with blueberries, and it really reminded me of cheesecake. Perhaps it’s because I topped it with cashew cream the next morning, or maybe because it’s been too long since I’ve had cheesecake (my favorite dessert). Whatever the reason, it was the inspiration for the recipe I’m sharing with you today. It isn’t for overnight oats though, but for a stovetop variation. This blueberry oatmeal with cheesecake swirl brings back memories of the blueberry cheesecake I always ordered at the fancy steakhouse in New York, where my parents always took us to celebrate their wedding anniversary. Each bite is bursting with a creamy, sweet flavor and zingy blueberries. This recipe is super simple to make and quick to cook. In just ten minutes, you’ll be digging your spoon into a warm bowl of blueberry oatmeal!
Is This Blueberry Oatmeal With Cheesecake Swirl Healthy?
It tastes like dessert, but rest assured, it’s good for you. We all know about the many health benefits of oats, and blueberries are quite the nutritional superstars, too. They’re an excellent source of antioxidants, which protect our cells from free radicals. There’s a small amount of low-fat cream cheese here (a source of protein), but you can use a dairy-free replacement to make the recipe suitable for vegans or those who are lactose intolerant. And though I do like using a touch of sweetener, you can leave it out or replace it with either half a very ripe banana or a tablespoon of date syrup. Both are natural, whole-food replacements.
The recipe is low-fat, gluten-free, and can be adapted to suit a keto diet. Oatmeal isn’t on the list of foods you can eat on keto, but you can still indulge in this delicious recipe by swapping out the oatmeal with this Low-Carb Keto Oatmeal.
Making A Good Thing Even Better
Blueberry oatmeal is great, but raspberries, cherries, or a mixture of forest fruits would work very well, too. All variations could benefit from a sprinkling of slivered almonds and a touch of lemon zest to highlight the tangy flavors in the fruit.
To boost the nutritional profile, you could add a tablespoon of flax or chia seeds. I prefer using rolled oats, but if you’d like a thicker, more rustic texture, feel free to use steel-cut oats, which have a lower glycemic index and contain more protein and fiber. I love their robust, nutty taste. What I’m less fond of is their cooking time. They need about 15 to 30 minutes of cooking, whereas rolled oats are done in five minutes.
How To Make Ahead And Store
To prep ahead, once cooled, place the oatmeal in individual airtight containers, top with blueberries, and store in the fridge. Keep the cream cheese topping in a separate container. Both will stay good in the fridge for up to 4 days. Though the oatmeal and blueberries can be frozen, freezing the cream cheese mixture is not recommended.
Serving Suggestions
Instead of water, you can also make the oatmeal with homemade Oat Milk for an even richer taste. As mentioned, overnight oats is where my creativity really shines. Some of my favorite recipes include Vegan Pecan Pie Overnight Oats (perfect for Christmas brunch!) and Carrot Cake Overnight Oats, which also taste like dessert for breakfast!
Recipe
Ingredients
- 1/2 cup rolled (old-fashioned) oats gluten-free, if needed
- 1/4 teaspoon cinnamon
- Sweetener of choice (such as Stevia) to taste
- 1 cup water
- 1/2 teaspoon vanilla extract divided
- 1 1/2 tablespoons low-fat cream cheese
- 1/2 cup blueberries frozen or fresh
Instructions
- In a small pot, combine the oatmeal, cinnamon, and sweetener of choice.
- Add the water and 1/4 teaspoon of vanilla extract. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and simmer until the oats are thick, stirring constantly. 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 1/4 tsp vanilla in a small bowl.
- Blend with an electric mixer until the mixture is light and fluffy. You'll have to stop and scrape down the sides of the bowl.
- Transfer the cooked oatmeal into a bowl and stir the blueberries and cream cheese mixture.
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