Description
A delightful twist on traditional oatmeal, combining creamy cheesecake with hearty baked oats and fresh blueberries for a nutritious breakfast or sweet treat.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups almond milk (or any milk of choice)
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup cream cheese, softened
- 1 tablespoon maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Optional toppings: additional blueberries, yogurt, or nuts
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the rolled oats, almond milk, baking powder, vanilla extract, and a pinch of salt in a mixing bowl.
- Add the blueberries gently; no need to thaw if using frozen.
- Prepare a greased baking dish and pour the oat mixture in, spreading it evenly.
- Make the cheesecake swirl by mixing softened cream cheese with maple syrup in a bowl, then dolloping it over the oat mixture and swirling slightly with a knife.
- Bake for 25-30 minutes or until edges are golden and center is set.
- Cool slightly before serving to help firm up the oats.
- Add optional toppings like additional blueberries, yogurt, or nuts before serving.
Notes
Adjust maple syrup for sweetness preference or use other sweeteners. This recipe can be made dairy-free with appropriate substitutions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: blueberry baked oats, cheesecake oats, healthy breakfast, meal prep