# Vegan Blueberry Cheesecake Baked Oatmeal

A plant-based version of a baked oat breakfast meal, perfect for meal prepping, with a cheesecake-like swirl and good macros.

- Servings: 8 servings
- Total time: 65 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- blender
- cup
- tablespoon
- 13x9 baking dish
- parchment paper
- immersion 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.

## Source

- Original video: https://youtu.be/oUR2f_zgtT0?si=kCjd00Pe-DPT84B1
- Recipe page: https://www.cliprecipe.com/recipe/1680e8b3-5268-471e-89b4-c8487163ac73
- Extracted: 2026-02-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt