Blueberry Oatmeal Bake with Cream Cheese

Baked oatmeal on a white cake stand topped with fresh blueberries.

5 from 1 rating

Blueberry Oatmeal Bake with Cream Cheese

This hearty and filling Instant Pot Blueberry Oatmeal Bake with Cream Cheese is made with a sweet filling and topped with a delicious oat crumble.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, easy meal prep, oats, sweet

Servings: people

Calories: 377kcal

Author: Becca Ludlum

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

US Customary - Metric

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 ½ cup flour 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 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 ¾ 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. ¼ 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.

Nutrition