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.
Blueberry Cheesecake Baked Oats
Ingredients
Method
- Preheat oven to 350°F. Grease a ramekin.
- Blend oats, banana, yogurt, egg, syrup, vanilla, and baking powder.
- Stir in blueberries. Swirl in cream cheese if using.
- Pour into ramekin. Bake 25–28 minutes until set.
- Cool 5–10 mins before serving. Add toppings and enjoy!
- See full steps with tips & photos → https://theboatshedcafe.com/blueberry-cheesecake-baked-oats/
Notes
- Use quick oats for a lighter texture, or sub in oat flour for extra fluff.
- Add mashed banana or Greek yogurt for extra moisture if preferred.
- Swap blueberries with raspberries, strawberries, or chocolate chips.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.