Indulge in a breakfast that tastes like dessert with these Blueberry Cheesecake Baked Oats. This recipe combines the wholesome goodness of oats and blueberries with the creamy richness of cheesecake, creating a nutritious and delicious start to your day.
Why You’ll Love This Recipe
- Nutritious and Delicious: Packed with fiber from oats and antioxidants from blueberries, this dish offers a healthful twist on traditional cheesecake flavors.
- High in Protein: Incorporating cottage cheese and an optional egg boosts the protein content, keeping you satisfied longer.
- Simple Ingredients: Made with pantry staples, this recipe is easy to prepare without the need for special ingredients.
- Versatile: Enjoy it warm for breakfast or as a chilled dessert; it’s delightful either way.
Ingredients
- 1/2 cup rolled oats
- 1/4 cup plain cottage cheese (2% or 4% fat)
- 2 tablespoons unsweetened almond milk or milk of choice
- 1 egg (optional, enhances texture)
- 2 tablespoons sugar-free maple syrup or pure maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup frozen blueberries, divided
- Optional filling: 1–2 tablespoons whipped cream cheese mixed with sweetener to taste
- Optional toppings: additional sweetened cream cheese, warmed blueberries, or toppings of choice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a large ramekin with coconut or avocado oil.
- Blend Ingredients: In a blender, combine oats, cottage cheese, milk, egg (if using), maple syrup, baking powder, vanilla extract, and salt. Blend until smooth.
- Incorporate Blueberries: Stir in most of the blueberries, reserving a few for topping.
- Assemble: Pour half of the oat mixture into the prepared ramekin. If using the cream cheese filling, add it to the center, then cover with the remaining batter. Top with reserved blueberries.
- Bake: Bake for 30–35 minutes, until the top is set and lightly golden.
- Cool and Serve: Let it cool for a few minutes before adding any desired toppings and serving.
Servings and Timing
- Servings: Makes 1 serving.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
Variations
- Vegan Option: Replace cottage cheese with a plant-based yogurt and omit the egg.
- Gluten-Free: Ensure oats are certified gluten-free.
- Flavor Twist: Substitute blueberries with raspberries or strawberries for a different berry experience.
Storage/Reheating
- Storage: Once cooled, cover the ramekin and refrigerate for up to 3–4 days.
- Reheating: Warm in the microwave for about 1 minute or in a preheated oven at 350°F (175°C) for 5–10 minutes.
FAQs
Can I prepare this the night before?
Yes, you can blend the ingredients and assemble the dish in the ramekin, then cover and refrigerate overnight. Bake it fresh in the morning.
What can I use instead of cottage cheese?
Greek yogurt or blended silken tofu can be used as substitutes for cottage cheese.
Is the egg necessary?
The egg adds structure and improves texture but can be omitted for an egg-free version.
Can I use fresh blueberries?
Absolutely, fresh blueberries work well in this recipe.
How can I make this sweeter?
Add a tablespoon of honey or increase the maple syrup to your taste preference.
Can I double the recipe?
Yes, double the ingredients and use a larger baking dish. Baking time may need slight adjustment.
What toppings go well with this?
Fresh fruits, a dollop of yogurt, nuts, or a drizzle of honey complement this dish nicely.
Is this recipe suitable for meal prep?
Yes, prepare multiple servings, bake them, and store in the refrigerator for quick breakfasts.
Can I freeze the baked oats?
It’s best enjoyed fresh or refrigerated; freezing may alter the texture.
How do I know when it’s done baking?
The top should be set and lightly golden; a toothpick inserted should come out clean.
Conclusion
Blueberry Cheesecake Baked Oats offer a delightful fusion of flavors that make breakfast feel indulgent yet wholesome. With simple ingredients and easy preparation, this recipe is a wonderful addition to your morning routine.
Print
Blueberry Cheesecake Baked Oats
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 serving
- Category: Breakfast, Healthy Desserts
- Method: Baking
- Cuisine: High-Protein, Gluten-Free Option
- Diet: Vegetarian
Description
Indulge in a delicious and nutritious breakfast with these Blueberry Cheesecake Baked Oats! This high-protein, naturally sweetened dish tastes like dessert but is packed with wholesome ingredients like oats, blueberries, and Greek yogurt. Perfect for meal prep or a cozy morning treat!
Ingredients
- ½ cup rolled oats
- ¼ cup milk (dairy or non-dairy)
- ¼ cup Greek yogurt
- 1 tablespoon honey or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 egg
- ¼ cup fresh or frozen blueberries
- 2 tablespoons cream cheese (softened)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Lightly grease a small ramekin or oven-safe dish.
- Blend the Oats: In a blender or food processor, blend oats, milk, Greek yogurt, honey, vanilla, baking powder, and egg until smooth.
- Layer the Batter: Pour half of the oat mixture into the prepared dish.
- Add the Cheesecake Layer: Mix softened cream cheese with a little honey, then dollop it over the batter. Swirl gently.
- Add Blueberries & Bake: Sprinkle blueberries on top, pour the remaining oat mixture over, and bake for 20–25 minutes until golden and set.
- Serve: Let cool for a few minutes before enjoying. Optionally, top with more yogurt, fresh blueberries, or a drizzle of honey.
Notes
- Make it Vegan: Replace the egg with a flax egg, use dairy-free yogurt, and swap cream cheese for a vegan alternative.
- Meal Prep: Prepare in advance and store in an airtight container for up to 3 days in the fridge.
- Microwave Option: Instead of baking, microwave in a heat-safe dish for 2–3 minutes until set.
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