Blueberry Cheesecake Baked Oats
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.
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
6
Serves: 1
Ingredients
- 0.5 cup0.5 cup0.5 cup Rolled Oats
- 2 Tbsp2 Tbsp2 Tbsp Vanilla Buttercream Almond Protein Powder (Macro Mike)
- 0.5 cup0.5 cup0.5 cup Almond Milk
- 3 Tbsp3 Tbsp3 Tbsp Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Plain Vegan Cream Cheese
- 0.25 cup0.25 cup0.25 cup Blueberries
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Process
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!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Egg Free Gluten Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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