Description
Indulge in a decadent yet healthy breakfast with these Blueberry Cheesecake Baked Oats. Creamy cheesecake filling nestled between layers of oat goodness, topped with juicy blueberries – a single-serve delight!
Ingredients
Scale
Main Oat Mixture:
- 1/2 cup rolled oats
- 1/4 cup milk of choice
- 1/4 cup plain Greek yogurt
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- pinch of salt
Cheesecake Filling:
- 2 tablespoons cream cheese (softened)
- optional: 1 tablespoon protein powder or 1 egg for added protein
- 1/4 cup fresh or frozen blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a small ramekin or oven-safe bowl.
- Blend the Oat Mixture: In a blender, combine oats, milk, Greek yogurt, sweetener, vanilla, baking powder, and salt. Blend until smooth.
- Layer and Bake: Pour half of the batter into the prepared dish, then spoon in the cream cheese and half the blueberries. Pour the remaining batter on top and add the rest of the blueberries. Bake for 25–30 minutes until golden and set.
- Serve: Let cool briefly before serving warm.
Notes
- For extra cheesecake flavor, mix a little maple syrup into the cream cheese before layering.
- This recipe can be doubled and baked in a larger dish for multiple servings.
- Leftovers can be stored in the fridge and reheated.
Nutrition
- Serving Size: 1 ramekin
- Calories: 330
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg
