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Blueberry Cheesecake Baked Oatmeal

Name: Blueberry Cheesecake Baked Oatmeal
Prep time: 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 4 cups old-fashioned oats; 1 cup packed brown sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 4 cups milk; 3 eggs; 3 tablespoons butter, melted; 2 teaspoons vanilla; 1 cup Cascadian Farm™ frozen organic blueberries; 1 package (8 oz) cream cheese, softened; 1/3 cup granulated sugar; 1/2 cup blueberry preserves

1 Ratings

1 Comments

Kitchen Tested

Prep 20 min
Total 1 hr 40 min
Servings 8

Admit it; the idea of cheesecake for breakfast has crossed your mind a time a two. While a big slice of blueberry-swirled cheesecake may sound too decadent to start your day, this blueberry-studded baked oatmeal, with creamy cheesecake streaked with blueberry jam, takes the guilt right out of having your dessert before dinner. MORE+ LESS-

By Tablespoon Kitchens

Updated April 25, 2017

Ingredients

cups old-fashioned oats

cup packed brown sugar

1 1/2

teaspoons baking powder

3/4

teaspoon salt

cups milk

eggs

tablespoons butter, melted

teaspoons vanilla

cup Cascadian Farm™ frozen organic blueberries

package (8 oz) cream cheese, softened

1/3

cup granulated sugar

1/2

cup blueberry preserves

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In large bowl, stir together oats, brown sugar, baking powder and salt.
3

In large bowl, beat milk, 2 of the eggs, melted butter and vanilla with whisk. Add milk mixture and frozen blueberries to oat mixture; gently stir to combine.
4

Pour into baking dish; let stand 15 minutes.
5

In medium bowl, beat cream cheese, granulated sugar and remaining egg with whisk until smooth. Spoon cream cheese mixture by tablespoonfuls evenly onto oat mixture. Next to each spoonful of cream cheese mixture, place a spoonful of blueberry preserves. Cut through mixture several times with knife for marbled design.
6

Bake 40 to 50 minutes or until center is set. Let stand 15 minutes before serving.

Expert Tips

Fresh blueberries can be substituted for the frozen blueberries in this recipe.
Letting the oat mixture stand before topping it with the cream cheese allows it to thicken enough so the cream cheese doesn’t sink to the bottom of the baking dish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 11g 54% Trans Fat 1/2g
Cholesterol: 120mg; 41%
Sodium: 550mg; 23%
Potassium: 450mg; 13%
Total Carbohydrate: 88g; 29%
Dietary Fiber 5g 20% Sugars 55g
Protein: 13g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;