High Protein Blueberry Cheesecake Baked Oats
Ingredients: Makes 9 servings
1 scoop protein of your choice unflavored or vanilla (can omit if you don’t want protein
2 C Oats, I use Trader joe’s brand
2 C Milk of your choice, I use Pacific Oat Milk
2 Ripe bananas, smashed
2 C fresh blueberries
1/4 C Maple syrup
1/4 C Apple sauce
1 tsp baking powder
1 tsp vanilla
Ingredients for topping:
1 8oz dairy free cream cheese, I use Oatly brand
1 C dairy free yogurt, I used Cocojune coconut yogurt
1 tsp vanilla
1/4 C frozen blueberries
Optional: extra fresh blueberries
*If you want the highest amount of protein use a high protein yogurt or mix another scoop of protein into the topping mix
**If you have coconut allergy you can also use a oat milk whipped cream or a different non-dairy yogurt
Directions:
1. Preheat oven to 375F.
2. In a 9×9 pan mix together the oats, blueberries, bananas, protein, maple syrup, applesauce, milk, baking powder and vanilla.
3. Bake for 50-60 minutes until the center is completely set. Let cool for an hour.
4. While the oats are cooling allow the cream cheese to come to room temperature for 30 minute.
5. In a mixing bowl whip the cream cheese, yogurt and vanilla (and protein if using) until completely combined. I used a hand mixer to the mixture to give as fluffy as possible
6. In a small sauce pan heat the frozen blueberries until they’re soft and the water has come out of them about 5 minutes.
7. Mix the blueberries into the cream cheese topping.
8. Applying the cream cheese topping to the oats making an even layer and serve!
Lasts 3-4 days refrigerated.
