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This hearty and filling Blueberry Oatmeal Bake with Cream Cheese is made with a sweet and creamy center layer and is topped with a delicious oat crumble. It’s an easy Instant Pot recipe that the whole family will love!
This recipe is one of my favorite breakfast recipes to make in the Instant Pot. It’s also great for meal prep. Once it’s made it keeps well in the fridge for up to 6 days, or in the freezer for 2 months.
I love starting my day off with this baked oatmeal recipe. The oats help to keep me full, while the sweetened filling and topping satisfy my sweet tooth!
Where’s the recipe?
Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Some are just starting out, and others have been cooking for decades. To best serve everyone, we write our posts with lots of information.
In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of the extras, scroll down to the bottom of the page where you will find our easy to print recipe for this Blueberry Baked Oatmeal recipe.
Ingredients in Blueberry Baked Oatmeal
- Almond milk: You will want to use unsweetened almond milk for this recipe. It will help to keep the total sugar down.
- Flour: Wheat flour works best in this recipe. The recipe hasn’t been tested with white flour.
- Eggs: Eggs are loaded with high-quality protein.
- Baking powder
- Vanilla extract: Real vanilla extract adds the best flavor.
- Cinnamon, nutmeg, and salt
- Oats: Use rolled oats or old-fashioned oats for this recipe.
- Cream cheese: We use regular cream cheese for the creamy filling in this recipe.
- Coconut sugar: Coconut sugar is the dehydrated sap of the coconut palm. Its color is similar to raw cane sugar or brown sugar. I prefer to use coconut sugar over brown sugar because it has a lower glycemic index.
- Butter: We use butter in this recipe to create the crunchy oat mixture that we sprinkle on top.
- Blueberries: Fresh blueberries work best in this recipe.
Make Blueberry Baked Oatmeal in the Instant Pot
Step 1: Start by adding 1 cup of water to the bottom of your inner pot. Next, spray a 7-inch round baking pan or oven-safe dish with nonstick cooking spray.
In a medium or large bowl, combine the almond milk, flour, eggs, baking powder, vanilla extract, cinnamon, nutmeg, salt, and 2 cups of the oats.
Step 2: Mix the wet ingredients well and then add the fresh blueberries to the mixture and gently fold them in.
Step 3: Pour just enough of this mixture so that the bottom of the pan is covered (we still need to add in the creamy layer!) Set the rest of the mixture aside.
Step 4: Use a handheld mixer or food processor to combine the softened cream cheese and 3/4 cup of the coconut sugar in a medium bowl.
Step 5: Spread the mixture over the top of the oatmeal mixture, keeping it about 1/2 inch away from the sides of the pan to allow the oatmeal to form a crust around the cream cheese layer.
Step 6: Pour the remaining oat mixture on top of the cream cheese layer.
In a medium bowl, combine the remaining 1/4 cup of the coconut sugar, the remaining cup of oats, and butter, and mash the ingredients together with a fork. Sprinkle the butter, sugar, oat mixture over the top of the oatmeal bake.
Step 7: Cover the pan with foil and place it on a trivet. Grasp the handles to carefully lower the pan into the pot.
Close and lock the lid, then turn the steam release valve to sealing. Choose pressure cook (high) and set the cook time for 50 minutes.
Step 8: When the bake time is complete, quick release the pressure and carefully remove the lid.
Serve warm and top with any remaining blueberries you still have.
Recipe Tips
- This is one of my favorite dishes to make for breakfast meal prep. To prep, cook as directed above, then cool completely before cutting into 8 equal-sized slices. Place the slices in an airtight container, and then store in the fridge for up to 6 days, or in the freezer for up to 2 months. Reheat each thawed portion for 45 – 60 seconds in the microwave. If the bake seems dry, add a teaspoon or two of almond milk to your bowl before reheating.
- It will make mixing easier if the cream cheese is softened to room temperature.
- The base recipe for this oatmeal bake is delicious on its own, even without blueberries. My kids love to add maple syrup to the top of their slice. My husband loves adding peanut butter to his.
Healthy Eating Plans
21 Day Fix Baked Oatmeal Recipe
This Baked oatmeal recipe is a Treat Swap for the Fix, because cream cheese isn’t on the Fix food list.
Weight Watchers Baked Oatmeal Recipe
15 2025 Points | 17 2023 Points | 16 Blue Plan Points | 16 Green Plan Points | 12 Purple Plan Points
To reduce the points, reduce your serving. 1/2 serving of this recipe on the 2023 Plan would be 8.5 points.
Blueberry Oatmeal Bake with Cream Cheese
Equipment
- Instant Pot 6 qt
- Round Instant Pot Pan
- Instant Pot Trivet
Ingredients
- 1 cup almond milk plain, unsweetened
- ½ cup flour wheat
- 3 eggs
- 2 ½ tsp baking powder
- 2 tsp vanilla
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 cups rolled oats for the oatmeal
- 1 cup rolled oats for the topping
- 8 oz cream cheese softened
- ¾ cup coconut sugar for the oatmeal
- ¼ cup coconut sugar for the topping
- 2 tbsp butter softened
- 6 oz blueberries fresh, rinsed and drained
Instructions
- Add 1 cup of water to the bottom of the pot. Spray a 7-inch round baking pan or oven-safe dish with non-stick cooking spray.
- In a medium bowl, combine the almond milk, wheat flour, eggs, baking powder, vanilla extract, cinnamon, nutmeg, salt, and 2 cups of the oats. Mix well and then gently fold in the blueberries. Pour just enough of the mixture into the prepared baking pan so that the bottom of the pan is covered. Set the rest of the mixture aside. 1 cup almond milk 1/2 cup flour 3 eggs 2 1/2 tsp baking powder 2 tsp vanilla 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt 2 cups rolled oats 6 oz blueberries
- Combine the cream cheese and 3/4 cup of the coconut sugar in a medium bowl. Use a handheld mixer or food processor to combine, then spread the mixture over the top of the oatmeal mixture, keeping it about 1/2 inch away from the sides of the pan to allow the oatmeal to form a crust around the cream cheese layer. Pour the remaining oatmeal mixture on top of the cream cheese layer. 8 oz cream cheese 3/4 cup coconut sugar
- In a medium bowl, combine the remaining 1/4 cup of the coconut sugar, the remaining cup of oats, and butter, and mash the ingredients together with a fork. Sprinkle the mixture over the top of the oatmeal bake, then cover the pan with foil. Place the pan on the trivet and grasp the handles to carefully lower the pan into the pot. 1/4 cup coconut sugar 1 cup rolled oats 2 tbsp butter
- Close and lock the lid, then turn the steam release handle to sealing. Select pressure cook (high) and set the cook time for 50 minutes. When the cook time is complete, quick release the pressure and remove the lid.
- Serve warm and top with any remaining blueberries you still have.
Notes
- This is one of my favorite dishes to make for breakfast meal prep. To prep, cook as directed above, then cool completely before cutting into 8 equal-sized slices. Place the slices in an airtight container, and then store in the fridge for up to 6 days, or in the freezer for up to 2 months. Reheat each thawed portion for 45 – 60 seconds in the microwave. If the bake seems dry, add a teaspoon or two of almond milk to your bowl before reheating.
- It will make mixing easier if the cream cheese is softened to room temperature.
- The base recipe for this oatmeal bake is delicious on its own, even without blueberries. My kids love to add maple syrup to the top of their slice. My husband loves adding peanut butter to his.
Nutrition
Make This Recipe?
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