These Blueberry Cheesecake Baked Oats are a dreamy, wholesome breakfast that tastes like dessert.
With creamy Greek yogurt, fresh blueberries, and just the right touch of sweetness, it’s like enjoying a slice of cheesecake in a nourishing, oven-baked form!
Why You’ll Love These Baked Oats
Tastes Like Cheesecake: Sweet, creamy, and satisfying
High in Protein: Thanks to Greek yogurt and egg
Easy to Make: Just blend and bake
Customizable: Add your favorite fruit or flavor extract
Perfect for Meal Prep: Make ahead and enjoy all week
What You’ll Need (Ingredient Highlights)
Rolled Oats – The hearty base that bakes into a soft cake
Egg – Binds everything together
Maple Syrup – Adds gentle sweetness
Vanilla Extract – For warm, cozy flavor
Baking Powder – Helps it rise
Blueberries – Bursts of tart-sweet flavor
Optional Cream Cheese Swirl – For extra cheesecake vibes
Pro Tips Before You Start
Use a Ripe Banana for the sweetest flavor
Don’t Overblend – Just enough to combine
Grease the Ramekin Well to prevent sticking
Let Cool Slightly before digging in—it’s hot!
Top Creatively – Fresh berries, yogurt, or nut butter
How to Make Blueberry Cheesecake Baked Oats
Step 1: Preheat Oven
Preheat oven to 350°F. Lightly grease a ramekin or small oven-safe dish.
Step 2: Blend the Batter
In a blender, combine ½ cup rolled oats, ½ ripe banana, ¼ cup Greek yogurt, 1 egg, 1 tbsp maple syrup, ¼ tsp baking powder, and ½ tsp vanilla.
Blend until smooth.
Step 3: Add Blueberries
Stir in 2–3 tablespoons of fresh or frozen blueberries.
Optionally, add dollops of cream cheese and gently swirl.
Step 4: Bake
Pour batter into ramekin.
Bake for 25–28 minutes, or until the center is just set and top is golden.
Step 5: Cool & Serve
Let cool 5–10 minutes before enjoying.
Serve plain or with toppings of choice.
What to Serve It With
Hot coffee or matcha
A dollop of extra yogurt or cream cheese
Sliced banana or more berries
A drizzle of almond butter or maple syrup
Crushed graham crackers for crunch
Variations / Substitutions
Make it Vegan: Use flax egg and dairy-free yogurt
Switch Berries: Try raspberries or chopped strawberries
Add Lemon Zest: For a citrusy cheesecake twist
Use Almond Extract: For a unique flavor spin
Double the Batch: Make in a muffin tin for meal prep
Storage & Leftovers
Fridge: Store covered for up to 3 days
Reheat: Microwave for 30–45 seconds
Freeze: Bake in advance, wrap well, and freeze for up to 2 months
FAQs
Can I use quick oats?
Yes, though the texture will be softer.
Can I skip banana?
Try unsweetened applesauce instead.
Can I prep the night before?
Yes—blend and refrigerate, then bake in the morning.
Can I bake multiple at once?
Absolutely—use a muffin tin or several ramekins.
Can I eat it cold?
Yes! It’s delicious warm or chilled.
Final Thoughts
These Blueberry Cheesecake Baked Oats are a perfect blend of indulgent and nourishing.
With a texture like cake and the flavor of cheesecake, this single-serve breakfast is bound to become a morning favorite.
