This recipe came about from some trial and error. I had found a recipe on Pinterest for “overnight” blueberry lemon cheesecake oatmeal that involved basically not cooking the oatmeal, just having the raw oats sit with the other ingredients overnight. I was very skeptical of this idea, as I’m not a fan of weird textures and it seemed to me that in doing this, the resulting texture would be weird, soggy oatmeal. Well, I tried it a few weeks ago and my fears were spot-on; I found out I’m just not someone who can eat softened (as opposed to cooked) oatmeal. However, in spite of wanting to gag from the strange textures going on, the flavors were quite delicious and had potential; so I figured if the flavors were incorporated with cooked oatmeal the result could be a rather enjoyable breakfast.
The recipe below is the result and it was wonderful! Delicious lemon and blueberry flavors with regular oatmeal texture. I might even try it out with steel cut oats next time, since I’ve become a big fan of those recently, but it tasted great as is made with regular rolled oats. You can use either fresh or frozen blueberries, but depending on how you use the frozen, the color of your oatmeal might be affected. I’m a big fan of frozen when used for cooking or baking since the taste is about the same but are much cheaper. I have made this oatmeal using all varieties now. If you use fresh blueberries or frozen blueberries that have been thawed and drained, your oatmeal will look like the photo above. If you use frozen blueberries coming straight from the freezer, the oatmeal will have a blueish color. Also, using the frozen blueberries straight from the freezer means some blueberry juice will be incorporated into the oatmeal, so it will have a bit stronger of a blueberry flavor. Personally, I think all ways taste delicious!