Thursday, 3 April 2014

Blueberry Cheesecake Oatmeal

If you keep up with my What I Ate Wednesday posts, you know that me and oatmeal have become quite the BFF's.  I have a bowl every day!  Sometimes for breakfast, sometimes for lunch and sometimes for a snack or dessert.  I actually find that if you know how to make a really good bowl of oatmeal, it can taste like a dessert, but yet it's still full of good-for-you ingredients.  And I'm being completely honest when I say that I would rather have a bowl of one of my oatmeal concoctions than a piece of cake or ice cream any day.  

I always start out with a base of oats, water and egg whites.  I know egg whites sound like an odd addition to oatmeal, but it doesn't change the taste.  All it does is increase the volume of your oatmeal (more oatmeal without more carbs...yes please!), it creates a creamier consistency and because you're adding protein, it keeps you full for a very long time.  And by the time you add all the other yummy ingredients, you would never know your bowl of oatmeal contains egg whites.  

If you love oatmeal as much as I do, check out my other delectable oatmeal bowls:
And believe me, there will be lots more to come.

1/4 cup oats
3/4 - 1 cup water
1/3 cup liquid egg whites
2 tbsp. low fat ricotta cheese or cottage cheese
1/2 tsp. vanilla extract
1 tsp. brown sugar
1.5 tbsp. no sugar added jam
Sprinkle of flaked almonds (optional)

1. In microwave safe bowl add oats and water.  Microwave for 90 seconds.
2. Remove from microwave and mix in egg whites (make sure to mix well).  Microwave for another 2 minutes.
3. Remove from microwave and mix in the rest of the ingredients.  Microwave for another 25-30 seconds so that the jam liquifies a bit.

Nutritional Information:
Servings: 1
Calories 196, total fat 3.5g (sat. fat 1.4g), total carbs 27g, fibre 2g, sugar 10g, protein 15g

Weight Watchers Points: 4
Weight Watchers Points Plus: 5 


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