Creamy Mascarpone Oatmeal Recipe Is Like Dessert for Breakfast (7 Ingredients, 10 Minutes) by Elisa Schmitz

Do you ever sneak a piece of the previous night's dessert for breakfast the next day? Like a piece of pumpkin or pecan pie or even some tiramisu? I know, me neither. OK, the truth is that I do have a sweet tooth and I have been known to eat dessert for breakfast – even though that's not the healthiest thing to do. But I found a way to make breakfast way more exciting. This creamy mascarpone oatmeal recipe is like having dessert for breakfast!

Oatmeal is one of those things you can get creative with, and I've been having fun coming up with creamy oatmeal recipes. I've made oatmeal with cottage cheese and oatmeal with eggs (also known as custard oatmeal) and oatmeal with ricotta cheese, for example. As I thought about what could make oatmeal even creamier than those ingredients, it occurred to me that mascarpone cheese would be amazing.

Mascarpone is a slightly sweet cheese with a buttery texture that's similar to an Italian sweet cream cheese. Featured in Italian desserts like tiramisu, mascarpone is richer than regular cream cheese. In this recipe, it adds an incredible creaminess and a velvety sweetness that makes ordinary oatmeal taste extraordinary. Plus, mascarpone is a good source of calcium, among the other health benefits of mascarpone cheese. This decadent breakfast recipe also offers the health benefits of oats to get your day going strong.

To make this sweet and cinnamon-y oatmeal recipe, you need only seven gluten-free ingredients: rolled oats, water, milk, mascarpone cheese, brown sugar, vanilla extract and cinnamon. You cook the oatmeal in a mixture of water, milk and mascarpone. Next, you add the brown sugar, vanilla and cinnamon. You can top your oatmeal with raisins or your favorite nuts, if you like, but toppings are optional (this oatmeal is so good, I'd eat it plain any day).

I served this irresistible oatmeal recipe topped with currants and chopped walnuts to add extra nutrition to my breakfast. My husband liked it with sliced bananas. It also works wonderfully for brunch, as a fun snack during the day or even as an unexpected dessert.

Cuisine: American
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

• 1 1/2 cups water
• 1 1/2 cups milk (I used 2 percent)
• 1 cup mascarpone cheese
• 1 3/4 cups rolled oats
• 3 tablespoons brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Optional Toppings

• currants, fresh fruit, raisins, chopped walnuts, etc.

Here's how to make it:

1. In a saucepan over medium heat, add the water, milk and mascarpone cheese. Whisk to combine. (I used 2 percent milk, but you can use your preferred milk.)
   
2. Cook, stirring often, until mixture comes just to a boil.
   
3. Reduce heat while you add in the oats and stir to combine. (Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
   
4. Increase heat back to medium and simmer, stirring often, until oatmeal is done. Remove from heat. (The longer you let it sit, the thicker it will become.)
   
5. Add the brown sugar, vanilla and cinnamon. Stir to combine. (You can adjust the brown sugar to suit your tastes. Alternatively, you could use honey or real maple syrup.)
   
6. Serve immediately on its own or with your toppings of choice. I topped it with currants and chopped walnuts, and my husband liked it with sliced bananas.
   
7. Store leftover oatmeal in an airtight container in the refrigerator and reheat in the microwave with a splash of milk.
   

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