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BLUEBERRY CHEESECAKE BAKED OATMEAL
Author: Kim Lee
Recipe type: Breakfast
Prep time: 8 mins
Cook time: 45 mins
Total time: 53 mins
Serves: 6
Ingredients
3 cups old-fashioned rolled oats, gluten-free if desired
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 cups frozen wild blueberries
1 ¼ cups unsweetened vanilla almond milk
2 eggs, lightly beaten
¼ cup maple syrup
2 teaspoons pure vanilla extract
¾ cup cottage cheese
Instructions
Preheat oven to 375 degrees F. and spray a baking dish with a natural cooking spray. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.
Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in blueberries. Allowing the blueberries to be covered by the oat powder will help them from sinking to the bottom of the mixture. Stir in the rest of the ingredients (milk, beaten egg, vanilla, maple syrup, cottage cheese).
Transfer oatmeal mixture to baking dish. Cover baking dish with foil and bake at 375 degrees F. for 30 minutes. Remove the foil and bake for another 15-20 minutes.
Serve with fresh blueberries and a splash of milk. This oatmeal is not overly sweet and I like to add a packet or two of sweetener in my own serving.
NOTES
Blueberries: I purchased my frozen wild blueberries from Trader Joe's. You can also use regular frozen blueberries or fresh blueberries, but you may want to decrease the amount to 1.5 cups. Wild blueberries are very small, so more can be used.
Milk: Any milk will work.
Maple syrup: Honey would work too.
Cottage cheese: Greek yogurt may be a good substitute
Baking dish: My baking dish was about 8x11 in size, however a 9x13 or similar-sized baking dish will work.
