Oatmeal, a Love Story [chocolate cheesecake oatmeal]

I have written so extensively on oatmeal that you, dear readers, have every right to want to strangle me.

cheesecake oatmeal.

I’m not done.

If you have to eat oatmeal, you might as well drown it in mascarpone and melted chocolate, no?  This recipe is absolutely, completely, and totally amazing.  I served it at a recent staff breakfast, and had one little bitty serving leftover for breakfast the next day.

To make an 8 x 8 casserole’s worth, you will need:

  • 2 C oats
  • 1/4 C packed brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon
  • 1 C coconut milk
  • 1 egg, lightly beaten
  • 2 tsp. vanilla
  • 4 oz. mascarpone cheese
  • 3 oz dark chocolate, chopped (but if you bought a 4 oz. bar and threw it all in, I’m not one to judge)
  • *

Preheat the oven to 375 degrees, and spray a square baking pan with cooking spray.

In a large bowl, stir together oats, brown sugar, baking powder, salt, and cinnamon.  In a smaller bowl, or measuring cup, whisk together coconut milk, egg, and vanilla.  Add wet ingredients to dry and mix till combined.  Spoon in mascarpone, mixing, but leaving the cheese in small chunks, so it gets all oozy when it bakes.  Fold in chocolate pieces.  Pour mixture into pan, and bake 23-25 minutes, until just set.  Don’t overbake this one.  Serve immediately, drizzled with extra coconut milk, if that’s how you live your life.

*I didn’t do this, but I wouldn’t be opposed to throwing some sliced bananas in here next time.  Maybe coconut too?  Am I going too crazy?

2 thoughts on “Oatmeal, a Love Story [chocolate cheesecake oatmeal]

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