Dessert for breakfast? Yes, please! This baked oatmeal from Kim’s Cravings is creamy, hearty, dotted with blueberries and will keep you full until lunch. It stores well in the fridge for a few days, so you can have breakfast ready for the whole week.
Blueberry Cheesecake Baked Oatmeal
- 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups frozen wild blueberries (or 1 1/2 cups regular frozen blueberries)
- 1 1/4 cups unsweetened vanilla almond milk
- 2 eggs, lightly beaten
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup cottage cheese or Greek yogurt
Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. (Use a smaller baking dish if you prefer a thicker oatmeal).
Combine oats, baking powder, cinnamon and salt in a large bowl. Stir in the blueberries. (Coating them prevents the blueberries from sinking to the bottom of the oatmeal.)
Stir in the milk, eggs, vanilla, maple syrup and cottage cheese. Transfer oatmeal mixture to the prepared baking dish.
Cover baking dish with foil, and bake for 30 minutes. Remove foil and bake another 15–20 minutes. Serve with fresh blueberries and a splash of milk.
Serves: 6 | Serving Size: 1/6th of the recipe
Per serving: Calories: 288; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 63mg; Sodium: 388mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 16g; Protein: 12g
Nutrition Bonus: Potassium: 247mg; Iron: 14%; Vitamin A: 5%; Vitamin C: 10%; Calcium: 15%