This warm oatmeal, swirled with fresh raspberries and topped with delicious cheesecake filling makes you feel like you’re eating dessert for breakfast but packed with wholesome goodness.
In a large saucepan add milk and vanilla and bring to a boil over medium heat.
Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5mins until oatmeal begins to thicken.
For topping: In a small bowl mix butter, graham cracker crumbs and cinnamon until well combined
For glaze: microwave cream cheese in a small bowl for 10 seconds or until just melted. Stir in confectioners’ sugar until combined. Stir in milk and vanilla until creamy.
Remove oats from heat and split into two bowls.
Top with topping and glaze as desired. Add crushed raspberries or raspberry jam on top. May also top with coconut chips.
Ingredients
Directions
In a large saucepan add milk and vanilla and bring to a boil over medium heat.
Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5mins until oatmeal begins to thicken.
For topping: In a small bowl mix butter, graham cracker crumbs and cinnamon until well combined
For glaze: microwave cream cheese in a small bowl for 10 seconds or until just melted. Stir in confectioners’ sugar until combined. Stir in milk and vanilla until creamy.
Remove oats from heat and split into two bowls.
Top with topping and glaze as desired. Add crushed raspberries or raspberry jam on top. May also top with coconut chips.
