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.

The Boat Shed Kitchen