Blueberry Cheesecake Baked Oatmeal
Indulge in the wholesome decadence of Blueberry Cheesecake Baked Oatmeal, a delightful fusion of creamy cheesecake and hearty breakfast oats. This recipe combines the natural sweetness of plump, juicy blueberries with the rich tang of cream cheese, swirled to perfection for a marbled effect that’s as visually stunning as it is delicious. Flavored with a hint of vanilla and the brightness of fresh lemon zest, this baked oatmeal is lightly sweetened with honey for a naturally balanced touch. Perfect as a make-ahead breakfast or a comforting brunch centerpiece, it pairs beautifully with a drizzle of honey or a dollop of yogurt. With just 15 minutes of prep and a one-dish bake, this recipe delivers impressive flavor with minimal effort—ideal for busy mornings or leisurely weekend gatherings.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 2 cups milk
- 4 ounces cream cheese, softened
- 1 cup blueberries
- 1 large egg
- 0.333 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon lemon zest
- as needed butter or cooking spray (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or cooking spray and set aside.
In a large mixing bowl, combine the rolled oats, baking powder, salt, and lemon zest. Mix well to distribute the ingredients evenly.
In a separate medium-sized bowl, whisk together the milk, egg, honey, and vanilla extract. Stir until fully combined.
Add the wet ingredients to the dry ingredients and mix until everything is well incorporated. Gently fold in about two-thirds of the blueberries.
In a small bowl, beat the softened cream cheese until smooth. Slowly drizzle in 2 to 3 tablespoons of the oat mixture and whisk to loosen the cream cheese. This will make it easier to swirl into the oatmeal later.
Transfer the oatmeal mixture into the prepared baking dish. Drop spoonfuls of the cream cheese mixture over the top and gently swirl it into the oatmeal using a butter knife to create a marbled effect.
Sprinkle the remaining blueberries evenly over the top.
Bake in the preheated oven for 35–40 minutes, or until the edges are golden and the center is just set. Remove from the oven and let it cool slightly before serving.
Serve warm or at room temperature as-is or with a drizzle of honey or a dollop of yogurt for extra creaminess.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 106.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 846 mg | 65% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
