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a photo of Plant-Based Blueberry Cheesecake Baked Oats

Plant-Based Blueberry Cheesecake Baked Oats

This Plant-Based Blueberry Cheesecake Baked Oats wholesome, indulgent twist on breakfast! Creamy plant-based yogurt swirls, juicy blueberries, and naturally sweet oats come together in a golden, comforting bake that’s perfect for breakfast, brunch, or even dessert. We love using the Cuisinart cookware range for this recipe! The skillets go straight from stovetop to oven, making prep and cleanup effortless.

Takes 25 minutes

Serves 3

Ingredients
 

For the base oat mixture:

  • 150 g rolled oats
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or your preferred sweetener
  • 1/2 tsp cinnamon optional
  • Pinch of salt
  • 180 ml plant-based yogurt almond, oat, soy, etc.
  • 50 ml plant based milk

For the cheesecake swirl:

  • 120 ml plant-based yogurt unsweetened, creamy works best
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

For the blueberry layer:

  • 120 g fresh or frozen blueberries
  • 1 –2 tsp maple syrup optional, depending on sweetness of berries

Instructions
 

Preheat oven:

  • Preheat to 180°C (350°F). Lightly grease a round skillet (20–23 cm / 8–9 inch) with coconut oil or non-stick spray.

Prepare oat base:

  • In a bowl, mix the rolled oats, baking powder, cinnamon, and salt.
  • Add plant-based milk, maple syrup, and vanilla extract. Stir until fully combined. The mixture should be thick but scoopable.

Prepare cheesecake swirl:

  • In a small bowl, whisk together plant-based yogurt, maple syrup, vanilla, and lemon juice until smooth.

Assemble in skillet:

  • Spread half of the oat mixture evenly into the skillet.
  • Drop spoonfuls of the yogurt mixture over the oats.
  • Scatter half of the blueberries on top.
  • Add the remaining oat mixture and gently dollop the rest of the yogurt mixture on top.
  • Sprinkle remaining blueberries over the top.
  • Use a knife or skewer to lightly swirl the yogurt into the oats for a marbled cheesecake effect.

Bake:

  • Bake for 25–30 minutes, until the oats are set in the middle and slightly golden on top. If using frozen blueberries, you may need an extra 3–5 minutes.

Cool & serve:

  • Let it cool slightly (10–15 mins) before serving. It’s lovely warm, or you can chill for a creamier texture. Serve with extra plant-based yogurt and a drizzle of maple syrup if desired.

Tips & Variations

  • Add crunch: Sprinkle chopped nuts or granola on top before baking.
  • Flavor boost: Add lemon zest to the yogurt swirl for extra cheesecake tang.
  • Extra creamy: Stir 1–2 tbsp of almond butter or cashew cream into the oat batter.
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