Blueberry Cheesecake Baked Oats

Ingredients

• 1 1/4 cups whole milk
• 1/4 cup sugar plus 1 tablespoon
• 1 large egg
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 4 ounces cream cheese
• 3 tablespoons fruit juice–sweetened blueberry preserves

Instructions

1. 1

   Preheat oven to 350°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.

2. 2

   Whisk 1¼ cups milk, ¼ cup sugar, 1 egg, the melted butter and 1 teaspoon vanilla together in a large bowl until smooth and the sugar is dissolved. Add 2 cups oats, 1 teaspoon baking powder and ¼ teaspoon salt; stir until fully incorporated. Fold in 1 cup blueberries.

3. 3

   Transfer the oat mixture to the prepared baking dish; let stand for 15 minutes to let the oats thicken slightly.

4. 4

   Meanwhile, combine softened cream cheese, the remaining 1 tablespoon each milk and sugar, and the remaining 1 teaspoon vanilla in a large bowl; beat with an electric mixer on medium-high speed until smooth and creamy, about 1 minute.

5. 5

   Spoon the cream cheese mixture by tablespoonfuls evenly onto the oat mixture. Next to each spoonful of cream cheese mixture, place a spoonful of blueberry preserves. Cut through the mixture several times with a knife to create a marbled design.

6. 6

   Bake until very lightly browned and set, 30 to 35 minutes. Let cool for at least 10 minutes (or up to 30 minutes). Serve warm or at room temperature.