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Lemon Ricotta Oatmeal with Blueberries and Almonds

Tangy, creamy ricotta spiked oatmeal topped with bright lemon zest, fresh blueberries and crunchy almonds.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Heather of Kitchen Concoctions


  • Oatmeal:
  • ¾ cup milk of choice
  • ¾ cup water
  • ¾ cup Quaker® Old Fashioned Rolled Oats
  • ½ tablespoon honey
  • 1-2 tablespoons part-skim ricotta cheese
  • 1 lemon zested
  • -
  • Topping:
  • 3 tablespoons fresh blueberries
  • 1-2 tablespoons sliced almonds


  1. Heat a medium saucepan over medium high heat. Stir in milk, water, oats and honey; bringing mixture to a boil.
  2. Lower heat to a simmer and cook, stirring occasionally, for 5 minutes or until liquid is absorbed and oats are tender.
  3. Remove from heat and stir in ricotta cheese and lemon zest. Serve immediately topped with blueberries and almonds.