Vegan Blueberry Cheesecake Baked Oatmeal
Directions
- 1Preheat the oven.
- 2Combine 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.
- 3In a separate cup, combine some of the 4 cups unsweetened original soy milk with 3 tablespoons coconut oil and 2 tablespoons psyllium husk powder.
- 4Mix the psyllium husk powder mixture to bloom into a thick cream and let it gel for a minute.
- 5Add the bloomed psyllium husk mixture to the dry ingredients and mix thoroughly.
- 6Add 1 cup of frozen blueberries to the mixture.
- 7Stir in 2 tablespoons of maple syrup.
- 8Add 2 teaspoons of vanilla extract.
- 9Mix everything well.
- 10Line a 13x9 baking dish with parchment paper and evenly spread the oat mixture into it.
- 11Let the mixture sit for a minute to soak up the milk and cream.
- 12For the marble swirl, chop off about 14 oz of extra firm tofu and put it into a blender.
- 13Add 1-2 tablespoons of lemon juice to the tofu.
- 14Add 1 teaspoon of vanilla to the tofu.
- 15Add 2 tablespoons of maple syrup to the tofu.
- 16Optionally, add 1 tablespoon of coconut oil to the tofu.
- 17Blend the tofu mixture with an immersion blender until it forms a thick, cream cheese-like cream.
- 18Add a pinch of salt to the tofu cream to bring out the flavors.
- 19Grab eight dollops of the tofu cream cheese mixture and place them evenly on top of the oat mixture.
- 20Add a little bit of blueberry preserves next to each dollop of cream cheese.
- 21Make a swirl by pulling the blueberry dollop through the blueberry preserves with a tool.
- 22Bake the dish in the preheated oven for about 45 minutes.
- 23Remove from the oven and let it rest for about 10-20 minutes before serving.
Ingredients
- 4 cups old-fashioned oats
- 1.5 teaspoon baking powder
- 0.75 teaspoon salt
- 1 teaspoon cinnamon
- 4 cups unsweetened original soy milk
- 3 tablespoons coconut oil
- 2 tablespoons psyllium husk powder
- 1 cup frozen blueberries
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 14 oz firm to extra-firm tofu
- 1 tablespoon lemon juice
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 pinch salt
- 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.
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