TOTAL TIME: 10 minutes
SERVINGS: 1 bowl

This raspberry cheesecake oatmeal tastes like dessert! Creamy oatmeal, refreshing raspberries, and satisfying digestive biscuits create a symphony of flavors and textures. However, the true highlight is the decadent cream cheese sauce, which brings the dish to a new level of deliciousness!!



The oatmeal
40 g / 1 dl / 0.4 cup whole rolled oats
200 g / 2 dl / 0.8 cups water
0.5 dl raspberries, I used frozen
0.5 tbsp maple syrup
1 ml vanilla extract
1 pinch of salt

The cream cheese sauce
1 tbsp cream cheese
1 tbsp milk
0.5 tbsp maple syrup

raspberried, I used fresh
digestive biscuits, crushed


In a small saucepan over medium-high heat, add the oats, water, raspberries, maple syrup, vanilla extract, and a pinch of salt. Cook the oatmeal until thickened to your liking, stirring occasionally for extra creaminess.

While the oatmeal is cooking, make the cream cheese sauce by mixing the cream cheese, milk, and maple syrup well. I used a milk frother to mix.

Transfer the oatmeal into a bowl and pour the cream cheese sauce on top. Then some fresh raspberries and lastly some crushed digestive biscuits.


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