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This is another Pinterest-inspired recipe. But who has this kind of time for breakfast?
(Who am I kidding - anybody who knows me and my boring life knows I have PLENTY of this kind of time for breakfast, but I figure I am the exception not the rule.)
Regardless, I decided to pass it off as dessert. Changes I made to the original recipe are in blue.
Raspberry Cheesecake Oatmeal
Ingredients
1/2 cup old-fashioned oats
1/2 cup water, unsweetened almond milk, or skim milk - I used light vanilla soy milk
1/2 mashed medium banana
1/2 cup old-fashioned oats
1/2 cup water, unsweetened almond milk, or skim milk - I used light vanilla soy milk
1/2 mashed medium banana
Splash of vanilla
2 tablespoons cream cheese I used the fat free version
1 teaspoon powdered sugar (more or less to taste) ummm, make that 3 teaspoons
Squeeze of lemon juice (optional) nah
1 tablespoon raspberry preserves
2 tablespoons cream cheese I used the fat free version
1 teaspoon powdered sugar (more or less to taste) ummm, make that 3 teaspoons
Squeeze of lemon juice (optional) nah
1 tablespoon raspberry preserves
Directions
1. Preheat oven to 375 degrees. Combine oats, water or milk, banana, and vanilla and pour into nonstick sprayed baking dish. I just zapped mine in the microwave at this point for 2 minutes. It seemed silly to heat up the oven...
2. Combine cream cheese, powdered sugar, and lemon juice. Put into plastic bag, snip off one end and squeeze into two horizontal lines on top of oatmeal. After mixing it up, I just spooned mine on top - who am I trying to impress here? I just want something yummy to eat. Put raspberry preserves in another plastic bag and squeeze two horizontal lines in between the cream cheese. I just plopped the preserves on top of my little blob of sweetened cream cheese.
3. Drag knife up and down through lines to create a swirl. Bake for 20 minutes. Again - I didn't bake mine but zapped it instead. Then the cream cheese and raspberry jam were cold and creamy on top. Enjoy!
Obviously mine didn't look this fancy but it was good and a fairly guiltless dessert! Although the serving size is kinda on the large end. The next time I make it I'll use 1/4 cup oats and 1/4 cup vanilla soy milk. :)
1. Preheat oven to 375 degrees. Combine oats, water or milk, banana, and vanilla and pour into nonstick sprayed baking dish. I just zapped mine in the microwave at this point for 2 minutes. It seemed silly to heat up the oven...
2. Combine cream cheese, powdered sugar, and lemon juice. Put into plastic bag, snip off one end and squeeze into two horizontal lines on top of oatmeal. After mixing it up, I just spooned mine on top - who am I trying to impress here? I just want something yummy to eat. Put raspberry preserves in another plastic bag and squeeze two horizontal lines in between the cream cheese. I just plopped the preserves on top of my little blob of sweetened cream cheese.
3. Drag knife up and down through lines to create a swirl. Bake for 20 minutes. Again - I didn't bake mine but zapped it instead. Then the cream cheese and raspberry jam were cold and creamy on top. Enjoy!
Obviously mine didn't look this fancy but it was good and a fairly guiltless dessert! Although the serving size is kinda on the large end. The next time I make it I'll use 1/4 cup oats and 1/4 cup vanilla soy milk. :)