Blueberry Cheesecake Baked Oatmeal
This yummy Blueberry Cheesecake Baked Oatmeal doesn’t actually include real cream cheese, but to boost the protein and health factor, I added cottage cheese and it gives this baked oatmeal a real cream cheese flavor. Cheesecake for breakfast? Yes, please!
Breakfast is, by far, my most favorite meal of the day. I love it so much that I often have oatmeal or pancakes for dinner. I also typically go for a sweet morning meal, like oatmeal, rather than eggs or something else more savory. From one sweet breakfast lover to another (?) warm oatmeal with the flavors of blueberry and cheesecake totally hits the spot.
Breakfast, lunch, snack or dinner- this Blueberry Cheesecake Baked Oatmeal is where it’s at! I love this stuff so much that I often bring about 1/2 cup of it in my lunch bag, along with 2 teaspoons of sunbutter and additional blueberries for an after work snack. It does the job of satisfying my sweet tooth and keeping me satisfied until dinner time. And I really like it all mashed up with extra almond milk and topped off with more blueberries and sunbutter.
It is so convenient to have a casserole dish of oatmeal readily available whenever the hunger pains hit. Brad definitely enjoyed a fair share of it himself. Serving overnight guests? When I have visitors over for breakfast or brunch having a large dish of oatmeal or an egg casserole is such a saving grace. It keeps very well in the fridge for about 7-10 days and is great to have on hand for a quick ready-to-go breakfast option to eat throughout the week.
Do me a favor and save yourself some time in the morning and still enjoy a scrumptious, filling, nutritious breakfast. You guys are going to want to add this breakfast choice to your regular meal prep menu. It’s:
and tastes like cheesecake… nuf said!
- 3 cups old-fashioned rolled oats gluten-free if desired
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups frozen wild blueberries*
- 1 ¼ cups unsweetened vanilla almond milk**
- 2 eggs lightly beaten
- ¼ cup maple syrup***
- 2 teaspoons pure vanilla extract
- ¾ cup cottage cheese****
Preheat oven to 375 degrees F. and spray a baking dish***** with a natural cooking spray. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.
Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in blueberries. Allowing the blueberries to be covered by the oat powder will help them from sinking to the bottom of the mixture.
Stir in the rest of the ingredients (milk, beaten egg, vanilla, maple syrup, cottage cheese).
Transfer oatmeal mixture to baking dish.
Cover baking dish with foil and bake at 375 degrees F. for 30 minutes. Remove the foil and bake for another 15-20 minutes.
Serve with fresh blueberries and a splash of milk. This oatmeal is not overly sweet and I like to add a packet or two of stevia in my own serving.
*I purchased my frozen wild blueberries from Trader Joe's. You can also use regular frozen blueberries or fresh blueberries, but you may want to decrease the amount to 1.5 cups. Wild blueberries are very small, so more can be used.
**any milk will work
***honey would work too
****Greek yogurt may be a good substitute
*****My baking dish was about 8x11 in size, however a 9x13 or similar-sized baking dish will work.
If Blueberry Cheesecake Baked Oatmeal sounds yummy, then you’ll also love my other baked oatmeal recipes!
Something to think about….
What’s your favorite breakfast?
Have you tried baked oatmeal? What’s your favorite add-in?