Dessert for breakfast? Yes, please! This baked oatmeal from Kim’s Cravings is creamy, hearty, dotted with blueberries and will keep you full until lunch. It stores well in the fridge for a few days, so you can have breakfast ready for the whole week.
Ingredients for servings
cup old-fashioned rolled oats certified gluten-free if necessary
2 teaspooon baking powder
1 teaspoon cinnamon
0.5 teaspoon salt
2 cup frozen wild blueberries or 1 1/2 cups (150 grams) regular frozen blueberries
1.25 cup unsweetened vanilla almond milk
2 eggs lightly beaten
0.25 cup maple syrup
2 teaspoon pure vanilla extract
0.75 cup cottage cheese or Greek yogurt
Blueberry Cheesecake Oatmeal
Preheat oven to 375°F (200°C). Coat a 9-by-13-inch (23×30 cm) baking dish with cooking spray/oil. (Use a smaller baking dish if you prefer a thicker oatmeal).
Combine oats, baking powder, cinnamon and salt in a large bowl. Stir in the blueberries. (Coating them prevents the blueberries from sinking to the bottom of the oatmeal.)
Stir in the milk, eggs, vanilla, maple syrup and cottage cheese. Transfer oatmeal mixture to the prepared baking dish.
Cover baking dish with foil, and bake for 30 minutes. Remove foil and bake another 15–20 minutes. Serve with fresh blueberries and a splash of milk.