Blueberry Cheesecake Baked Oatmeal is creamy, hearty and mouthwatering delicious! It's the perfect make-ahead breakfast to fuel your morning.
Course Breakfast
Cuisine American
Prep Time 8 minutesmins
Cook Time 45 minutesmins
Total Time 53 minutesmins
Servings 6servings
Calories 290
Author Kim
Ingredients
3cupsold-fashioned rolled oatsgluten-free if desired
2teaspoonsbaking powder
1teaspooncinnamon
½teaspoonsalt
2cupsfrozen wild blueberries*
1 ¼cupsunsweetened vanilla almond milk**
2eggslightly beaten
¼cupmaple syrup***
2teaspoonspure vanilla extract
¾cupcottage cheese****
Instructions
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.
Notes
*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.