Oat Cheesecake Breakfast
I love oats, today I’ll be making an oat breakfast meal. I am excited because this recipe is going to be one that you can meal prep to become a very easy breakfast. This recipe is pretty easy, let’s get started. If you like this recipe be sure to check out this one too! and this one!
Ingredients
The first thing I do is preheat the oven to 350ºf. Then in a bowl I add four cups of old fashioned oats, one and a half teaspoons baking powder, three quarters teaspoon salt, a teaspoon of cinnamon, four cups unsweetened soy milk (you can use any plant milk you like), and three tablespoons coconut oil. Next in a separate little bowl I take a few spoonfuls of the milk mixture and mix in two tablespoons of psyllium husk powder, let this gel together for a minute.
Mixing
After a minute, add it to the bowl with everything and mix. Then I add a cup of frozen blueberries, two teaspoons vanilla extract and two tablespoons of maple syrup. Give everything a good mix. I have a thirteen by nine baking dish that I am going to line with parchment paper. Pour the mix in then let it sit aside for a bit. Now I’m going to make a marble swirl. I’m using about fourteen ounces of extra firm tofu so I add that to a bowl along with two tablespoons of lemon juice, a teaspoon of vanilla, a touch of maple syrup and maybe a little coconut oil.
Baking
I blend that up with my immersion blender. Give it a try, I added a bit more lemon, maple syrup and some salt to mine. This recipe will be about eight servings so I add eight dollops of the cream to the oats. As well as some blueberry preserves. I use a toothpick to swirl them together. Then I toss it into the oven and bake for forty five minutes. Take it out of the oven and let it rest for ten to twenty minutes.
Tasting
It looks and smells really good! A serving is 327 calories, thirteen grams of protein, forty seven grams of carbs, ten grams of fat, and seven point three grams of fiber. It tastes so good, it has a nice cheesecake flavor. The fruit brings a sweetness. It is very fluffy. You can customize this however you like! Add more or different fruits, make it sweeter if you want! Watch the full video here!
Is This the Breakfast You Could Eat Daily?
Ingredients
- 4 cups old fashioned oats
- 1.5 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 4 cups soy milk
- 3 tbsp coconut oil
- 2 tbsp psyllium husk powder
- 1 cup blueberries
- 2 tsp vanilla extract
- 2 tbsp maple syrup
Topping
- 14 ounces extra firm tofu
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- pinch maple syrup
- pinch coconut oil
- pinch salt
Instructions
- Preheat oven to 350ºF.
- In a large bowl add oats, baking powder, salt, cinnamon, unsweet soy milk, and coconut oil.
- In a smaller bowl, take a few spoonfuls from the large bowl and mix it with psyllium husk powder. Let gel together for a minute.
- Add to large bowl and mix everything. Add blueberries, vanilla extract and maple syrup. Mix again.
- Line 13×9 baking dish with parchment and pour the mix in, set it aside.
- For the topping, add tofu, lemon juice, vanilla, maple syrup and coconut oil to a bowl and mix or immersion blend. Give it a try, add more of anything if needed, I added salt.
- Add 8 dollops of this cream to the oats, along with dollops of blueberry preserves. I use a tooth pick to swirl them together. Then into the oven for 45 minutes. Take out and let rest for 10-20 minutes. Enjoy!