Blueberry Cheesecake Steel Cut Oats


An oatmeal recipe — just like good old times!

This recipe was inspired by a cookbook I picked up at the library.


Out of the two huge rows of cookbooks, I chose this one for a few reasons:

  • I flipped through the recipes and saw a lot of ingredients I already have at home
  • Each recipe had its own photo — crucial
  • The recipes are healthy
  • Possibly also the pictures of the author – Rocco Dispirito

I already admitted to David that I was crushing on Rocco a little bit.  His eyes are mesmerizing!


But some of the pictures in the book are goofy.  Like this one.


And then this photo is just enraging.  Why are there random unpackaged lasagna noodles springing from the top of his grocery bag?


After flipping through the book and checking out all the pictures recipes, I decided to try something that I had all the ingredients for: Blueberry Graham Cheesecake Oatmeal.


I subbed steel cut oats — love the chew! I nixed the graham crackers, but I would’ve liked the crunch so next time I would top with almonds or granola.

I also doubled-down and topped with blueberry Greek yogurt!  I enjoyed it, but I think lemon yogurt would’ve been even better.

Nothing fresher than lemon-blueberry combo!

(Can  you spot me in the pic below?)


Blueberry Cheesecake Steel Cut Oats
Recipe adapted from “Now Eat This Diet” by Rocco Dispirito
Serves 2

3/4 cup water
3/4 cup unsweetened vanilla almond milk (or cow’s milk)
1/2 cup steel cut oats
1/2 cup frozen blueberries
1 T cream cheese
1 tsp lemon zest
1/2 tsp vanilla extract
Two dollops Greek yogurt

Bring water and milk to a boil in medium-sized pot.

Add steel-cut oats and stir.  Reduce heat, cover, and cook 5 minutes, stirring regularly (watch closely so the milk doesn’t boil over!)

Stir in blueberries, lemon zest, cream cheese, and vanilla extract.

Cook an additional minute and then remove from heat.

Let stand one minute, then serve topped with Greek yogurt and almonds or granola. Serves 2.

Since many of us are watching what we eat this time of year, I calculated the nutritional value for each serving:

246 calories per serving (without almonds or granola), 5.9 g fat, 12.4 g protein, 10 g sugar, 6 g dietary fiber

I think this recipe will go into my breakfast rotation — so good!  Vanilla, blueberry, and lemon is a delicious combination of flavors.  Also, steel cut oats reheat well so this is a perfectly easy, make-ahead breakfast.

I hope you try — have a great night!


6 thoughts on “Blueberry Cheesecake Steel Cut Oats

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