So this week has been ca-razy busy.
You know those days when you feel as if you’ve been running all over the place,
only to accomplish… nothing?
Try a whole week of it.
I’m so thankful for an hour of peace so that I can write this. I honestly don’t even feel stressed at the moment.
Oh wait I just thought of my college paper I have to write ha I haven’t even read the material yet.
I still have until September 12, but you know me.
I also have a test at the good ‘ole high school tomorrow on a book that I’m not interested in,
plus work and swim practice this evening.
And I’m running in the morning. 5:30.
Also, my mommy’s having surgery today-slash-tomorrow,
and my aunt is coming up to help out with my brother,
but he can sometimes be quite the handful.
I’m not complaining, I just feel the need to lay it all on you guys.
So anyway. This baked oatmeal. I could use a whole pan of it
amidst this week’s stress. And you know how I love baked breakfasts.
I mean, look at it. Gaw-geous.
Blueberry Cheesecake. Oatmeal.
It’s basically dessert in the morning. Because cheesecake.
But it’s breakfast, obvi. Because oatmeal. Blueberries. HEALTH FOOD.
No, in all honesty, this stuff is for real good-for-you.
Holla at your girl.
Mmm. Look at that health.
This baked oatmeal is also perfect for busy mornings.
Simply bake a pan (or double if you need to!) on Sunday and serve it all week!
It’s so simple to make, and it comes together in a snap.
The cheesecake flavor is pronounced but not overwhelming,
and it’s aided by the hearty oats and yummy brown sugar. So much comfort.
Also, ignore this if it weirds you out, but this blueberry cheesecake oatmeal
kind of seriously tasted like a blueberry doughnut.
Which is a complete and total make-it-for-life win in my book.
But you know.
Some people don’t like doughnuts.
Blueberry Cheesecake Baked Oatmeal
inspired by Jessica’s Dark Chocolate Chunk Cheesecake Baked Oatmeal
2 cups old-fashioned rolled oats
1/4 cup loosely packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup almond milk, plus more for drizzling
1 large egg, lightly beaten
2 teaspoons vanilla extract
3 ounces reduced-fat cream cheese, room temperature
1 cup fresh blueberries
1. Preheat oven to 375. Combine oats, sugar, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk almond milk, egg, and vanilla extract. Pour liquids into the dry and combine thoroughly.
2. Fold in cream cheese, then blueberries. Pour mixture into a greased 9 x 9 inch pan.
3. Bake for 20-25 minutes, or until mixture is set. It should be still moist and chewy. Serve warm with extra almond milk and fresh berries.
Gimme. With a spoon.