Blueberry Cheesecake Baked Oats

Ingredients

• •1 cup large-flake rolled oats (not instant)
• •1 cup cottage cheese (2% or full-fat)
• •1 large egg
• •2 tbsp maple syrup
• •1 tsp vanilla extract
• •1 tsp lemon zest
• •1 tsp lemon juice
• •½ tsp baking powder
• •pinch salt
• •½ cup fresh or frozen blueberries
• •2 tbsp cream cheese, cut into small cubes

Directions

1. 1Preheat your oven to 375 °F (190 °C) and lightly grease two oven-safe ramekins (about 1-cup / 250 ml each) or a small 6-inch baking dish.
2. 2Add the rolled oats, cottage cheese, egg, maple syrup, vanilla extract, lemon zest, lemon juice, baking powder, and salt to a blender.
3. 3Blend on high for 30–45 seconds until completely smooth and the batter resembles a thick pancake batter — this step is key to the cheesecake texture.
4. 4Pour the batter evenly between the prepared ramekins, filling each about three-quarters full.
5. 5Scatter the blueberries over the top of each ramekin, gently pressing a few into the batter, then dot the cream cheese cubes over the surface.
6. 6Bake for 22–25 minutes until the tops are set, lightly golden at the edges, and a toothpick inserted in the centre comes out mostly clean.
7. 7Let cool for 3–5 minutes before eating — the centres will firm up as they cool. Serve straight from the ramekin, optionally drizzled with extra maple syrup or a spoonful of Greek yogurt.

💡 Can't find full-fat cottage cheese? Any % works; higher fat gives a richer, creamier result. For the cream cheese dots, Philadelphia brick-style is standard at any Canadian grocery store — in a pinch, skip it or swap in a tablespoon of plain Greek yogurt stirred into the batter. Use frozen blueberries straight from the freezer; no need to thaw. To meal-prep, bake in a muffin tin (12-cup, fills 4–5 cups) at the same temperature for 18–20 minutes — store covered in the fridge up to 4 days and reheat in the microwave for 60–90 seconds.

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