Blackberry Lime Cheesecake Oatmeal

There are two aspects of this recipe that I'm proud of:

1) It includes blackberries. The last time I had blackberries, I thought I didn't actually like them that much.
2) It includes nondairy cream cheese. The last time I had nondairy cream cheese, I thought I didn't actually like it that much. ;)

As it turns out, blackberries are delicious. Before, I found them annoyingly seedy. I didn't have that problem at all this time! There were only a couple seeds, and they were smaller and less obtrusive. As for the nondairy cream cheese, I thought it tasted almost exactly like dairy cream cheese--which simply tells you how long it's been since I've had dairy haha.

As for the lime, it's a beautiful addition to this recipe. Not only does it add another depth of flavor, but it brings out the tartness of the cream cheese (which is lost a little bit in the nondairy version).

Blackberry Lime Cheesecake Oatmeal

by The Oatmeal Artist

Prep Time: 4 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1 tbsp lime juice (juice of one lime; use just half the lime for more subtle lime flavor)
• 4-6 fresh blackberries
• 1 tbsp plain cream cheese spread (I used Tofutti)
• pinch of salt

Instructions

1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
2. Juice the lime (you can do this while you're waiting for your liquid to come to a boil, too).
3. Add most of your blackberries to the saucepan; save a couple for later.
4. Once more of the liquid has absorbed, add cream cheese, lime juice, and salt. Stir.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, remaining blackberries, and any other additional toppings (shredded coconut, nuts, etc.).

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