As homeschoolers, we get to enjoy breaks from school whenever Mama decides to have them. Sometimes we break for a move, family in town, having babies or because we all need it! Over the years, I have adopted the philosophy that taking breaks when the weather is gorgeous and we want to enjoy the outdoors (Fall and Spring) is far better than having a long break in the Summer when it is too hot to do anything but swim and the mosquitos are buzzing about. So, this week we had our Spring Break. It has been packed with exploration, field trips, parks and spring cleaning. All of which have been enjoyable with perfect weather and a much earned rest from our school books.
Today we enjoyed the Atlanta Zoo. It’s just incredible to see these huge beasts up close. They are remarkable! And I love hearing my children stand in awe at how many interesting and unique creatures God has made for us to enjoy. They only wish they could ride more of them – giraffes most specifically. I do too!
So, in preparation for our big day out, I wanted to fill their bellies with a healthy and hearty breakfast that wouldn’t take long to prepare. Strawberry Cheesecake Oatmeal was perfect!
Simply prepare the oatmeal over the stove as the package directs and add something sweet to your liking. I usually use brown sugar and some cream. While the oatmeal is simmering on the stovetop prepare this lovely little topping.
In the bowl of a food processor, add 4-5 large strawberries (tops removed), one package of organic cream cheese and 2 tablespoons of raw sugar. Mix until smooth and place in the refrigerator to firm up while the oatmeal is finishing. Once the oatmeal is done, serve it with a generous scoop of the strawberry cream cheese topping and some fresh strawberries.
Today we used it to top the oatmeal, but tomorrow it will be on top of bagels!