This recipe came about from some trial and error. I had found a recipe on Pinterest for “overnight” blueberry lemon cheesecake oatmeal that involved basically not cooking the oatmeal, just having the raw oats sit with the other ingredients overnight. I was very skeptical of this idea, as I’m not a fan of weird textures and it seemed to me that in doing this, the resulting texture would be weird, soggy oatmeal. Well, I tried it a few weeks ago and my fears were spot-on; I found out I’m just not someone who can eat softened (as opposed to cooked) oatmeal. However, in spite of wanting to gag from the strange textures going on, the flavors were quite delicious and had potential; so I figured if the flavors were incorporated with cooked oatmeal the result could be a rather enjoyable breakfast.
The recipe below is the result and it was wonderful! Delicious lemon and blueberry flavors with regular oatmeal texture. I might even try it out with steel cut oats next time, since I’ve become a big fan of those recently, but it tasted great as is made with regular rolled oats. You can use either fresh or frozen blueberries, but depending on how you use the frozen, the color of your oatmeal might be affected. I’m a big fan of frozen when used for cooking or baking since the taste is about the same but are much cheaper. I have made this oatmeal using all varieties now. If you use fresh blueberries or frozen blueberries that have been thawed and drained, your oatmeal will look like the photo above. If you use frozen blueberries coming straight from the freezer, the oatmeal will have a blueish color. Also, using the frozen blueberries straight from the freezer means some blueberry juice will be incorporated into the oatmeal, so it will have a bit stronger of a blueberry flavor. Personally, I think all ways taste delicious!
Blueberry Lemon Cheesecake Oatmeal
Ingredients
For Oatmeal:
- 3+1/2 cups milk
- 1/4 tsp. salt
- 2 cups Uncooked rolled oats (NOT instant oats)
- 1 whole lemon (zested - only the zest will be used)
- 1 cup blueberries (fresh or frozen - if you use frozen straight from the freezer, your oatmeal with have a blueish color, whereas if you use fresh blueberries or frozen blueberries that have been thawed/drained, it will look like the photo. Also, using frozen straight from the freezer means some blueberry juice incorporates into the oatmeal, giving a stronger blueberry taste)
- 1/4 cup+1 Tbsp. granulated sugar
- 3 oz plain cream cheese (softened to room temperature)
For Serving:
- additional blueberries
- crushed graham crackers
- additional lemon zest
Instructions
For Oatmeal:
- Heat the milk and salt in a large saucepan over medium (if using aluminum or other non-stick pan) or medium high (is using a nonstick pan) heat until boiling, stirring often to avoid scalding the milk. *Note: don't go away for too long while the milk is heating because once it starts boiling, it will boil over the sides of the pan if you don't put the oats in/turn down the heat.*
- Once the milk is boiling, add the oats and lemon zest, stirring to combine. Cook over medium heat (regardless of what kind of pan you're using), stirring frequently, for 5 minutes, until oatmeal has thickened up a bit.
- Add in the sugar and cream cheese and continue cooking, stirring constantly, for ~3 more minutes, until cream cheese completely melts into the oatmeal and oatmeal is nice and thick.
- Remove the oatmeal from the heat and gently stir in the blueberries. If you're putting in frozen blueberries straight from the freezer, allow the oatmeal to sit for a few minutes after adding them in before serving to allow them to thaw and warm up.
For Serving:
- You can serve the oatmeal as is; but for additional flavor and texture (with very minimal effort), top with some additional lemon zest and crushed graham crackers (I simply crushed them with my fingers right into the bowl...it literally takes 2 seconds).
- Store any leftover oatmeal in an airtight container in the refrigerator for up to 2 days (any longer than that and it gets quite soggy and unappealing).
Notes
You can use either fresh or frozen blueberries, but depending on how you use the frozen, the color of your oatmeal might be affected. I'm a big fan of frozen when used for cooking or baking since the taste is about the same but are much cheaper. I have made this oatmeal using all varieties now. If you use fresh blueberries or frozen blueberries that have been thawed and drained, your oatmeal will look like the photo above. If you use frozen blueberries coming straight from the freezer, the oatmeal will have a blueish color. Also, using the frozen blueberries straight from the freezer means some blueberry juice will be incorporated into the oatmeal, so it will have a bit stronger of a blueberry flavor. Personally, I think all ways taste delicious!