Strawberry Cheesecake Biscoff Oatmeal
Strawberry Cheesecake Biscoff Oatmeal is filled with Lotus Biscoff cookie butter, cheesecake filling, crumbled Lotus Biscoff cookies and fresh strawberries. It is a great easy breakfast, and can even be made ahead and heated up for the next day.
The Equipment You’ll Need
- A Three Quart Saucepan- You’ll need this to cook your oatmeal in.
- A Food Processor- I used this to crumble my cookies, but you could also use a rolling pin to crush the cookies in a plastic bag.
- A Sifter- You’ll need this to get the lumps out of your powdered sugar.
The Ingredients You’ll Need for Strawberry Cheesecake Biscoff Oatmeal
- Fresh Strawberries- I used fresh strawberries, but in winter I think frozen strawberries would be fine.
- Oats- I used old-fashioned, not quick cooking oats. I like the Bob’s Red Mill brand.
- Lotus Biscoff Cookie Butter- This can be found with the peanut butter at large supermarkets.
- Lotus Biscoff Cookies- This can be found with the European cookies at a large supermarket.
- Cream Cheese- You’ll need the blocks of cream cheese. To soften my cream cheese, I microwave it for thirty seconds.
- Powdered Sugar- You’ll need powdered sugar, because granulated sugar would be too grainy when mixed in with the cream cheese.
How I Made my Oatmeal
- First, I simmered the water and oats, stirring them occasionally, until they were thick and creamy.
- Then, I sifted my sugar to get out the lumps. And, I stirred it into the cream cheese.
- Next, I stirred in my cookie butter, until it dissolved.
- Then, I divided the oatmeal between four bowls, and put on all toppings.
Could this be my last strawberry post of the summer? I think it might be. These strawberries were very good, but next week it will be fall. And, yesterday we picked apples at one of our local orchards, so it’s really beginning to feel like fall around here. Part of me is very sad to see summer ending. But, the rest of me is excited to make apples and pumpkin recipes. If you’re still savoring the last of the summer strawberries, please do try this yummy Strawberry Cheesecake Biscoff Oatmeal.
Strawberry Cheesecake Biscoff Oatmeal
Biscoff Cookie Butter flavored oatmeal topped with cheesecake filling, strawberries, and crumbled Biscoff cookies.
Ingredients
- ½ tsp. kosher salt
- 2 cups old fashioned oats
- 4 tbsp. Lotus Biscoff Cookie Butter
- 2 cups sliced strawberries
- 4 ounces softened cream cheese
- 2 tbsp. sifted powdered sugar
- 4 crumbled Lotus Biscoff cookies
Instructions
- In a three quart saucepan boil four cups of water and a half teaspoon of salt. Stir in the oats and simmer for about seven minutes, until the oats are thick and creamy. Stir in the cookie butter.
- Mix together the cream cheese and sugar.
- Divide the oatmeal between four bowls and top each one with a dollop of the cream cheese mixture, the strawberries, and cookie crumbles.
Tried this recipe?Let us know how it was!
