Wild Blueberry Cheesecake Baked Oats
Makes 6 servings
1-12 ounce bag frozen Wild Blueberries (let partially thaw while you assemble recipe)
2 cups old fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toasted pecans, chopped
2 eggs (lightly beaten)
1 1/2 cups 1% milk
4 ounces Greek cream cheese (softened)
4 ounces plain Greek yogurt
1 teaspoon vanilla
2 Tablespoons maple syrup
Optional: cream cheese/yogurt topping
4 ounces Greek cream cheese – or lite cream cheese (softened)
8 ounces plain Greek yogurt
1 tablespoon maple syrup (or more to taste)
Preheat oven to 350 degrees. Spray an 8″ x 8″ baking pan with cooking spray. Pour wild blueberries over the bottom of the pan. In a mixing bowl, combine all of the dry ingredients and stir to combine. In a separate mixing bowl, combine eggs, milk, 4 ounces of cream cheese, 4 ounces of yogurt, 2 tablespoons of maple syrup, and the vanilla, and mix with a hand mixer or stand mixer, so cream cheese is well combined. Pour the dry ingredients in with the wet ingredients, and stir well to combine. Pour this mixture into the baking pan, over the wild blueberries.
Bake for 35-45 minutes, or until a knife inserted into the center comes out clean. Optional – Cream cheese/yogurt topping With a mixer, combine 4 ounces cream cheese, 8 ounces Greek yogurt, and 1 tablespoon maple syrup in a small bowl. Serve baked oats warm, and top with cream cheese/yogurt topping if desired.
Courtesy of: Anne Danahy
Wild Blue is Good for You!