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RASPBERRY CHEESECAKE OATMEAL BOWL

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Yields: 2 servings
INGREDIENTS
 2 cups milk (I used soy milk)
 1 tsp pure vanilla extract
 1 cup old-fashioned rolled oats
TOPPING
 ½ tsp melted unsalted butter (I use Becel unsalted vegan butter for vegan option)
 1 tsp graham cracker crumbs
 ¼ tsp cinnamon powder
 8 crushed raspberries or 1 tbsp raspberry jam
GLAZE
 1 oz cream cheese (vegan cream cheese for vegan option)
 1 tbsp milk (I use soy milk)
 ½ tsp pure vanilla extract
 1 tbsp confectioners' sugar- may add 1/2 tbsp more sugar if you like it sweeter
DIRECTIONS
1

In a large saucepan add milk and vanilla and bring to a boil over medium heat.

2

Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5mins until oatmeal begins to thicken.

3

For topping: In a small bowl mix butter, graham cracker crumbs and cinnamon until well combined

4

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.

5

Remove oats from heat and split into two bowls.

6

Top with topping and glaze as desired. Add crushed raspberries or raspberry jam on top. May also top with coconut chips.