Indulge in a guilt-free breakfast with this low-fat, gluten-free Blueberry Oatmeal with Cheesecake Swirl recipe. Quick, easy, and bursting creamy goodness, it’s the perfect way to start your day.
I’m usually a creature of habit. When I’m making stove-top oats, I usually add apples, cinnamon, and ginger. This cozy flavor combo just makes you feel like your grandma is giving your stomach a big hug when you eat it. But then I got thinking about cheesecake and wondered what adding cream cheese and fruity bursts of blueberries would be like, instead of apples and cinnamon, to nourish my oatmeal-loving soul.
The result? A thick, warm blueberry oatmeal recipe laced with ribbons of sweet, creamy cheesecake. When you pair this with the whole fresh, blueberry yum factor, it makes you feel like you’re eating straight-up dessert without the guilt.
Why You’ll Love Blueberry Oatmeal With Cheesecake Swirl
- You can have cheesecake for breakfast, and it’s healthy. Low-fat and gluten-free, there are even different modifications you can make to turn this into a keto breakfast, too.
- This recipe is super simple to make and quick to cook. Only 30 minutes of work stand between you and delicious, warm, homemade Blueberry Oatmeal With Cheesecake Swirl.
- Each bite is bursting with a creamy, sweet flavor. The blueberries are the topping on the (cheese)cake, adding notes of tart taste that transform this simple breakfast into an indulgent dessert.
Can I Meal-Prep Blueberry Oatmeal With Cheesecake Swirl?
Besides being delicious and still somehow low-fat, Blueberry Oatmeal With Cheesecake Swirl is also a great recipe to add to your meal-prep rotation. Not only does oatmeal make for a great breakfast, but who says you can’t have it for lunch or a snack?
To prep, start by making a large batch of oatmeal. After it’s cooked and cooled down to room temperature, divide the oatmeal into individual containers. Inside the containers, add blueberries, and put on an airtight lid.
Mix a batch of the cheesecake swirl in a separate, smaller container. From there, divide the cheesecake into individual, smaller containers. Keeping the swirl separate from the oatmeal until you plan on eating your oatmeal helps keep things fresh.
- 1/2 cup Rolled Old Fashioned Oatmeal (GF if needed)
- 1/4 tsp Cinnamon
- Sweetener of choice to taste (I use Stevia)
- 1/2 tsp Vanilla extract, divided
- 1 cup Water
- 1/2 cup Blueberries frozen or fresh
- 1 1/2 Tbsp Low-fat cream cheese (I like the Greek yogurt kind)
How to make Blueberry oatmeal With Cheesecake Swirl:
In a small pot, combine the oatmeal, cinnamon, and a sweetener. Add 1 cup of water and 1/4 tsp vanilla extract and 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.
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 hand mixer until the mixture is light and fluffy.
Transfer the cooked oatmeal into a bowl and stir the 1/2 cup of blueberries and the cream cheese mixture. Enjoy!
For those of you following keto, oatmeal isn’t on the list of foods you can eat. However, you can still indulge in this delicious recipe if you swap out the oatmeal with keto oatmeal. Cream cheese is naturally low-carb, so you don’t have to do anything other than swap out low-fat for the real deal if you prefer.
If you’re not a fan of blueberries and still want to dig into this dish, you can swap out blueberries for a different fruit, like raspberries or blackberries. Or, you can try making this strawberry cheesecake overnight oats recipe.
Yes! Just make sure you leave extra room in the container. The oatmeal will expand as it freezes. Cooked oatmeal will stay fresh in your freezer for up to 3 months. Just be sure to store your oatmeal separately from the blueberries and cheesecake mixture for the best results.
Whether it’s leftovers or you’ve meal-prepped blueberry oatmeal, your food should stay fresh in your refrigerator for up to five days as long as it’s stored properly.
To reheat, scoop the desired amount into a microwave-safe bowl and microwave on high for 1 – 2 minutes or until heating through. You can also use your stovetop, cooking on low and frequently stirring until heated. If your oatmeal has thickened too much or dried out, add a splash of water to help loosen everything up while you’re reheating.
How to Store Blueberry Oatmeal With Cheesecake Swirl
Storing leftover blueberry oatmeal is just as easy as making it. First, let the oatmeal cool to room temperature. Next, add it to an airtight container with a tight-fitting lid. It’ll stay fresh in the refrigerator for up to 5 days.
The key to keeping your Blueberry Oatmeal With Cheesecake Swirl fresh is letting it cool before you store it. This prevents condensation from forming inside the container, which will leave you with soggy oatmeal.
Store oatmeal separately from the blueberries and cheesecake mixture for the best results.
For step-by-step instructions on this recipe, watch my video tutorial below:
Blueberry Oatmeal with Cheesecake Swirl
In a small pot, combine the oatmeal, cinnamon, and sweetener of choice.
Add in 1 cup of water and 1/4 tsp vanilla extract and bring to boil over medium/high heat.
Once boiling, reduce the heat to medium/low and simmer until the oats are thick, stirring contantly. (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 hand mixer until the mixture is light and fluffy. You’ll have to stop and scrape down the sides A LOT *
Transfer the cooked oatmeal into a bowl and stir the 1/2 cup of blueberries and the cream cheese mixture.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 6. OLD POINTS: 5