Blueberry Cheesecake Baked Oats (Edit recipe)

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These blueberry cheesecake baked oats are basically an excuse to have cake for breakfast, and honestly, I’m not mad about it! They're packed with complex carbs, fibre, and a boost of protein, making them the kind of breakfast that actually fills you up and leaves you feeling good! And the best part is, you bake them once, and can eat them all week long. Hot tip (especially for my aussies): Eat them cold straight out of the fridge (after you have baked them and popped them in an airtight container), trust me, it is DELISH. Enjoy besties xx

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

7

Serves: 4

Ingredients

2 whole Banana, mashed
2 cups Oats, Rolled
0.5 cup Vanilla Pancake Batter Plant Protein - Naked Harvest, code NOURISH15 to save $$
1.75 cups Soy Milk, or milk of choice
1 tsp Baking Powder
2 cups Plain Greek Yogurt
1 cup Blueberries

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Process

Cook Mode

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°C.
In a baking dish, mix together the mashed banana, oats, protein powder, baking powder, milk and ½ cup soy milk until well combined.
Evenly spread the remaining 1 & ½ cups of yoghurt over the oats and top with blueberries (press them into the yoghurt slightly).
Bake in the oven for 30-35 minutes.
Leave to cool for 5 mins, then slice and store in the fridge in a sealed container.
When ready to eat, either microwave your serving for 1 minute or enjoy it cold (my fav)!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	762
Fat:	17 g
Carbohydrates:	99 g
Protein:	49 g
Cholesterol:	17 g
Sodium:	438 mg
Fiber:	24 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.