Good morning guys, happy Thursday!! This week is flying by, thank God! I hope you’ve got some fun plans for the weekend.
Just something to take with you as you start the day! 🙂
I’ve got a new baked oatmeal recipe for you guys today wooooo! This one is bright, flavorful, delicious, and packed with protein. Perfect to brighten up those long rainy mornings…
This recipe was inspired by Lauren’s flavor combination, but I just added a few things and made it baked! Enjoy! 🙂
Lemon-Blueberry Cheesecake Baked Oatmeal
- Serves: 1
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: 30 minutes
3 tbsp.-1/4 cup milk of choice (I used almond milk and used about 3 tbsp.)
1/4 cup plain nonfat Greek yogurt
1 tbsp. 1/3 less fat cream cheese (or cream cheese of choice, vegans use Tofutti)
1/2 tsp lemon extract
1/2 cup rolled oats
Dash of cinnamon
1 tbsp. hemp protein powder (or unflavored protein powder of choice)
1/4 tsp baking powder
Pinch of salt
1/4-1/3 cup blueberries, fresh or frozen
- Preheat oven to 350° Fahrenheit and mist a single serving baking dish or ramekin with nonstick cooking spray. Set aside. If you’re using frozen blueberries, take them out of the freezer now.
- Stir together the milk, yogurt, cream cheese, and extract. Taste it to see if it’s sweet enough, it should be!
- Next, mix in the oats, cinnamon, protein powder, baking powder, and salt. If the mixture is still too thick, keep adding in milk 1 tbsp. at a time. When the mixture is combined, gently fold in the blueberries.
- Transfer mixture to ramekin or dish and bake for about 20 minutes. I would check it after 18, but cook it until you think it looks done! I know some people’s ovens are different.
- ENJOY! 🙂