Blueberry Oatmeal Bake with Cream Cheese

baked oatmeal on cake stand topped with fresh blueberries

No ratings yet

Blueberry Oatmeal Bake with Cream Cheese

This hearty and filling 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

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

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

Recipe Tips:

This is one of my favorite dishes to make for breakfast meal prep. To prep, cook as directed above, then cool the bake for 30 minutes 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 before reheating.
The base recipe for this blueberry oatmeal bake is delicious on its own. My kids love to add maple syrup to the top of their slice. My husband loved adding almond butter to his. This versatile recipe is easy to customize to any taste preference. You can eat this with other types of fresh fruit, or top with nuts like pecans or walnuts.

Healthy Eating Plans:

21 Day Fix Baked Oatmeal Recipe

This Baked oatmeal recipe is a Treat Swap for the Fix.

Weight Watchers Baked Oatmeal Recipe

15 2025 Points | 17 2023 Points | 16 Blue Plan Points | 16 Green Plan Points | 12 Purple Plan Points

Nutrition