Uploaded March 2026 | Updated September 2026, 2 weeks ago
RECIPE BELOW 👇 This Blueberry Lemon Cheesecake baked oats is soft, creamy, zesty and packed with juicy berries – dessert vibes with nourishing ingredients to fuel your day!
We made it in the new Cuisinart Detachable Handle Cookware. It’s PFA’s free with handles that clip on to save space. It goes from stove to oven with ease and doubles up as your serving bowl, making everything that bit simpler (and less washing up 🙌). Launching soon, sign up at the link in bio to be notified at the link in bio ✨
For the base oat mixture:
150g rolled oats
1 tsp baking powder
1 tsp vanilla extract
2 tbsp maple syrup
1/2 tsp cinnamon (optional)
Pinch of salt
180ml plant-based yoghurt
50ml plant-based milk
For the cheesecake swirl:
120ml plant-based yoghurt (unsweetened, creamy works best)
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp lemon juice
For the blueberry layer:
120g fresh or frozen blueberries
1–2 tsp maple syrup (optional)
Method:
Mix your base oat mixture until thick but scoopable.
Whisk yoghurt with maple, vanilla, and lemon juice in a small bowl.
Top the oats with yoghurt, and blueberries and swirl gently for a marbled effect.
Bake 25–30 minutes until set and golden.
Let cool slightly before serving, warm or chilled, with extra yogurt and maple if desired!
#healthybreakfast #plantbasedbreakfast #ad #healthymealprep #bakedoats
RECIPE BELOW 👇 This Blueberry Lemon Cheesecake baked oats is soft, creamy, zesty and packed with juicy berries – dessert vibes with nourishing ingredients to fuel your day!
We made it in the new Cuisinart Detachable Handle Cookware. It’s PFA’s free with handles that clip on to save space. It goes from stove to oven with ease and doubles up as your serving bowl, making everything that bit simpler (and less washing up 🙌). Launching soon, sign up at the link in bio to be notified at the link in bio ✨
For the base oat mixture:
150g rolled oats
1 tsp baking powder
1 tsp vanilla extract
2 tbsp maple syrup
1/2 tsp cinnamon (optional)
Pinch of salt
180ml plant-based yoghurt
50ml plant-based milk
For the cheesecake swirl:
120ml plant-based yoghurt (unsweetened, creamy works best)
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp lemon juice
For the blueberry layer:
120g fresh or frozen blueberries
1–2 tsp maple syrup (optional)
Method:
Mix your base oat mixture until thick but scoopable.
Whisk yoghurt with maple, vanilla, and lemon juice in a small bowl.
Top the oats with yoghurt, and blueberries and swirl gently for a marbled effect.
Bake 25–30 minutes until set and golden.
Let cool slightly before serving, warm or chilled, with extra yogurt and maple if desired!
#healthybreakfast #plantbasedbreakfast #ad #healthymealprep #bakedoats
