Blueberry Cheesecake Baked Oatmeal

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blueberries, frozen wild

• Refrigerated

  • 2 Eggs
  • 1 1/4 cups Vanilla almond milk, unsweetened

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 3/4 cup Cottage cheese

Found on kimscravings.com

Description

Ingredients

• 3 cups old-fashioned rolled oats, gluten-free if desired
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups frozen wild blueberries*
• 1 ¼ cups unsweetened vanilla almond milk**
• 2 eggs, lightly beaten
• ¼ cup maple syrup***
• 2 teaspoons pure vanilla extract
• ¾ cup cottage cheese****

Directions

• Preheat oven to 375 degrees F. and spray a baking dish***** with a natural cooking spray. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.
• Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in blueberries. Allowing the blueberries to be covered by the oat powder will help them from sinking to the bottom of the mixture.
• Stir in the rest of the ingredients (milk, beaten egg, vanilla, maple syrup, cottage cheese).
• Transfer oatmeal mixture to baking dish.
• Cover baking dish with foil and bake at 375 degrees F. for 30 minutes. Remove the foil and bake for another 15-20 minutes.
• Serve with fresh blueberries and a splash of milk. This oatmeal is not overly sweet and I like to add a packet or two of stevia in my own serving.

Nutrition