Vegan Blueberry Cheesecake Baked Oatmeal

65 mins
Serves 8
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Directions

  1. 1Preheat the oven.
  2. 2Preheat the oven.
  3. 3Preheat the oven.
  4. 4Combine 4 cups of old-fashioned oats, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, and 1 teaspoon of cinnamon in a bowl for the dry ingredients.
  5. 5Combine 4 cups of old-fashioned oats, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, and 1 teaspoon of cinnamon in a bowl for the dry ingredients.
  6. 6Combine 4 cups of old-fashioned oats, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, and 1 teaspoon of cinnamon in a bowl for the dry ingredients.
  7. 7In a separate cup, combine some of the 4 cups unsweetened original soy milk with 3 tablespoons coconut oil and 2 tablespoons psyllium husk powder.
  8. 8In a separate cup, combine some of the 4 cups unsweetened original soy milk with 3 tablespoons coconut oil and 2 tablespoons psyllium husk powder.
  9. 9In a separate cup, combine some of the 4 cups unsweetened original soy milk with 3 tablespoons coconut oil and 2 tablespoons psyllium husk powder.
  10. 10Mix the psyllium husk powder mixture to bloom into a thick cream and let it gel for a minute.
  11. 11Mix the psyllium husk powder mixture to bloom into a thick cream and let it gel for a minute.
  12. 12Mix the psyllium husk powder mixture to bloom into a thick cream and let it gel for a minute.
  13. 13Add the bloomed psyllium husk mixture to the dry ingredients and mix thoroughly.
  14. 14Add the bloomed psyllium husk mixture to the dry ingredients and mix thoroughly.
  15. 15Add the bloomed psyllium husk mixture to the dry ingredients and mix thoroughly.
  16. 16Add 1 cup of frozen blueberries to the mixture.
  17. 17Add 1 cup of frozen blueberries to the mixture.
  18. 18Add 1 cup of frozen blueberries to the mixture.
  19. 19Stir in 2 tablespoons of maple syrup.
  20. 20Stir in 2 tablespoons of maple syrup.
  21. 21Stir in 2 tablespoons of maple syrup.
  22. 22Add 2 teaspoons of vanilla extract.
  23. 23Add 2 teaspoons of vanilla extract.
  24. 24Add 2 teaspoons of vanilla extract.
  25. 25Mix everything well.
  26. 26Mix everything well.
  27. 27Mix everything well.
  28. 28Line a 13x9 baking dish with parchment paper and evenly spread the oat mixture into it.
  29. 29Line a 13x9 baking dish with parchment paper and evenly spread the oat mixture into it.
  30. 30Line a 13x9 baking dish with parchment paper and evenly spread the oat mixture into it.
  31. 31Let the mixture sit for a minute to soak up the milk and cream.
  32. 32Let the mixture sit for a minute to soak up the milk and cream.
  33. 33Let the mixture sit for a minute to soak up the milk and cream.
  34. 34For the marble swirl, chop off about 14 oz of extra firm tofu and put it into a blender.
  35. 35For the marble swirl, chop off about 14 oz of extra firm tofu and put it into a blender.
  36. 36For the marble swirl, chop off about 14 oz of extra firm tofu and put it into a blender.
  37. 37Add 1-2 tablespoons of lemon juice to the tofu.
  38. 38Add 1-2 tablespoons of lemon juice to the tofu.
  39. 39Add 1-2 tablespoons of lemon juice to the tofu.
  40. 40Add 1 teaspoon of vanilla to the tofu.
  41. 41Add 1 teaspoon of vanilla to the tofu.
  42. 42Add 1 teaspoon of vanilla to the tofu.
  43. 43Add 2 tablespoons of maple syrup to the tofu.
  44. 44Add 2 tablespoons of maple syrup to the tofu.
  45. 45Add 2 tablespoons of maple syrup to the tofu.
  46. 46Optionally, add 1 tablespoon of coconut oil to the tofu.
  47. 47Optionally, add 1 tablespoon of coconut oil to the tofu.
  48. 48Optionally, add 1 tablespoon of coconut oil to the tofu.
  49. 49Blend the tofu mixture with an immersion blender until it forms a thick, cream cheese-like cream.
  50. 50Blend the tofu mixture with an immersion blender until it forms a thick, cream cheese-like cream.
  51. 51Blend the tofu mixture with an immersion blender until it forms a thick, cream cheese-like cream.
  52. 52Add a pinch of salt to the tofu cream to bring out the flavors.
  53. 53Add a pinch of salt to the tofu cream to bring out the flavors.
  54. 54Add a pinch of salt to the tofu cream to bring out the flavors.
  55. 55Grab eight dollops of the tofu cream cheese mixture and place them evenly on top of the oat mixture.
  56. 56Grab eight dollops of the tofu cream cheese mixture and place them evenly on top of the oat mixture.
  57. 57Grab eight dollops of the tofu cream cheese mixture and place them evenly on top of the oat mixture.
  58. 58Add a little bit of blueberry preserves next to each dollop of cream cheese.
  59. 59Add a little bit of blueberry preserves next to each dollop of cream cheese.
  60. 60Add a little bit of blueberry preserves next to each dollop of cream cheese.
  61. 61Make a swirl by pulling the blueberry dollop through the blueberry preserves with a tool.
  62. 62Make a swirl by pulling the blueberry dollop through the blueberry preserves with a tool.
  63. 63Make a swirl by pulling the blueberry dollop through the blueberry preserves with a tool.
  64. 64Bake the dish in the preheated oven for about 45 minutes.
  65. 65Bake the dish in the preheated oven for about 45 minutes.
  66. 66Bake the dish in the preheated oven for about 45 minutes.
  67. 67Remove from the oven and let it rest for about 10-20 minutes before serving.
  68. 68Remove from the oven and let it rest for about 10-20 minutes before serving.
  69. 69Remove from the oven and let it rest for about 10-20 minutes before serving.

Ingredients

  • 4 cups old-fashioned oats
  • 4 cups old-fashioned oats
  • 4 cups old-fashioned oats
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon baking powder
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 4 cups unsweetened original soy milk
  • 4 cups unsweetened original soy milk
  • 4 cups unsweetened original soy milk
  • 3 tablespoons coconut oil
  • 3 tablespoons coconut oil
  • 3 tablespoons coconut oil
  • 2 tablespoons psyllium husk powder
  • 2 tablespoons psyllium husk powder
  • 2 tablespoons psyllium husk powder
  • 1 cup frozen blueberries
  • 1 cup frozen blueberries
  • 1 cup frozen blueberries
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 14 oz firm to extra-firm tofu
  • 14 oz firm to extra-firm tofu
  • 14 oz firm to extra-firm tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • blueberry preserves
  • blueberry preserves
  • blueberry preserves

Equipment

ovenblendercuptablespoon13x9 baking dishparchment paperimmersion blender

Tips

  • This is a meal prep friendly recipe that can be made in one bowl.
  • Psyllium husk powder acts as an egg replacer and adds fiber.
  • Allow the psyllium husk mixture to gel for a minute before adding to the dry ingredients.
  • Frozen blueberries work well and are easier than fresh.
  • Sweetness can be adjusted to personal preference; 2 tablespoons of maple syrup provides a mild sweetness.
  • When making the tofu cream, using extra firm tofu results in a thicker, more cream cheese-like consistency.
  • Allow the baked oatmeal to rest for 10-20 minutes after baking.
  • Add more maple syrup or a glaze on top for extra sweetness.