Ingredients:

  • 1 cup (90g) Rolled oats
  • 1 cup (240ml) Unsweetened almond milk
  • 1 large (50g) Egg
  • 1 tbsp (12g) Maple syrup
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (2g) Vanilla extract
  • 1/4 tsp (1.5g) Salt
  • 2 oz (56g) Cream cheese, softened
  • 1 tbsp (15g) Greek yogurt
  • 1 tsp (5g) Honey
  • 1/4 tsp (1g) Lemon zest
  • 1/2 cup (75g) Fresh blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine rolled oats, almond milk, egg, maple syrup, baking powder, vanilla, and salt in a blender. Pulse until the batter is smooth and velvety.
  3. Divide the oat batter evenly between two greased 8-oz ramekins, filling them about halfway.
  4. Drop a generous spoonful of fresh blueberries into the center of each ramekin.
  5. In a small bowl, whisk together softened cream cheese, Greek yogurt, honey, and lemon zest until smooth.
  6. Dollop the cheesecake mixture on top of the blueberries and use a toothpick to swirl it into the batter to create a marbled effect.
  7. Top with a few extra blueberries and bake for 25–30 minutes until the center is set with a slight jiggle and edges are golden-brown.
  8. Let the oats cool for 5 minutes to allow the center to set fully before serving.