Because her blog is all about healthy eating, I poured over my cookbooks looking for just the thing. I found an amazing way to make breakfast into a decadent treat without a ton of fat or calories. And, if I skip the graham crackers and use gluten free oatmeal, I can STILL eat it! Woot Woo!
My kids weren't too sure when they saw what I was making. Oatmeal never causes them to jump up and down. However, they all gave it the thumbs up and said it was really good. I think it would taste really good with cherries or strawberries. Some might like it with bananas, too. Head on over to Ann's to see the post.
Here's the recipe:
Blueberry Cheesecake Oatmeal (adapted from Now Eat This! Diet)
2 ¼ cups nonfat skim milk
2 cups oatmeal (rolled or quick cooking)
2 Tbsp wheat germ
3 Tbsp honey
zest of 1 medium orange
1 cup frozen or fresh blueberries
4 ounces 1/3 less fat cream cheese
1 tsp vanilla extract
¼ big graham cracker rectangle per serving
Bring milk to a boil in a medium saucepan. Add the oatmeal, wheat germ, honey, zest, blueberries and cream cheese. Stir well, making sure the cream cheese is melted. Cook and stir until the oatmeal thickens. Remove from heat and stir in the vanilla. Pour into bowls and top with crumbled graham crackers.