Wild Blueberry Cheesecake Baked Oats
A delicious make-ahead breakfast that tastes like dessert
Ingredients
- 12 ounce bag frozen Wild Blueberries let partially thaw while you assemble recipe
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup toasted pecans chopped
- 2 eggs lightly beaten
- 1 1/2 cups 1% milk
- 4 ounces Greek cream cheese softened
- 4 ounces plain fat free Greek yogurt
- 1 teaspoon vanilla
- 2 Tablespoons maple syrup
Optional: cream cheese/yogurt topping
- 4 ounces Greek cream cheese - or lite cream cheese softened
- 8 ounces plain Greek yogurt
- 1 tablespoon maple syrup or more to taste
Instructions
- Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with cooking spray.
- Pour wild blueberries over the bottom of the pan.
- In a mixing bowl, combine all of the dry ingredients and stir to combine.
- In a separate mixing bowl, combine eggs, milk, 4 ounces of cream cheese, 4 ounces of yogurt, 2 tablespoons of maple syrup, and the vanilla, and mix with a hand mixer or stand mixer, so cream cheese is well combined.
- Pour the dry ingredients in with the wet ingredients, and stir well to combine.
- Pour this mixture into the baking pan, over the wild blueberries.
- Bake for 35-45 minutes, or until a knife inserted into the center comes out clean.
Optional - Cream cheese/yogurt topping
- With a mixer, combine 4 ounces cream cheese, 8 ounces Greek yogurt, and 1 tablespoon maple syrup in a small bowl.
- Serve baked oats warm, and top with cream cheese/yogurt topping if desired.
Notes
The topping is optional, but it gives the oats even more of a cheesecake taste!
Nutrition information does not include cream cheese/yogurt topping.
[nutrition-label id=4196]
Nutrition information does not include cream cheese/yogurt topping.
[nutrition-label id=4196]
Nutrition
Calories: 284kcalCarbohydrates: 32gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 61mgSodium: 225mgPotassium: 415mgFiber: 4gSugar: 15gVitamin A: 331IUVitamin C: 4mgCalcium: 198mgIron: 1mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
