Blueberry Cheesecake Baked Oats (Edit recipe)

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Cake for breakfast? Yes please! This healthy breakfast reminds me of a blueberry muffin, but even better with an irresistible creamy cheesecake centre. Super easy to make and very minimal ingredients.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	13 g
Carbohydrates:	14 g
Protein:	22 g
Cholesterol:	6 g
Sodium:	380 mg
Fiber:	5 g
Sugars:	7 g
Calculated for total recipe.

Serves: 1

Ingredients

0.5 cup Rolled Oats
2 Tbsp Vanilla Buttercream Almond Protein Powder (Macro Mike)
0.5 cup Almond Milk
3 Tbsp Plain Greek Yogurt
2 Tbsp Plain Vegan Cream Cheese
0.25 cup Blueberries

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 180/350F.
Add the oats & protein powder into a blender and blend until a flour consistency forms. Add in the milk & yoghurt and blend until smooth. Pour the mixture into a greased oven-proof ramekin.
Place the cream cheese into the centre (you might have to press it in a bit) and top with blueberries (again, I like to press mine in a bit).
Transfer to oven and bake for 15-20 mins (do longer for a cake-like texture).
Once ready, let it cool for a couple of minutes, serve & enjoy!