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Blueberry Lemon Cheesecake Oatmeal

Who says oatmeal is a winter-only breakfast? With it fresh, light lemon and blueberry flavors, this oatmeal is a perfect breakfast for any time of year.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings

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

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
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!