How I Stopped Cooking Breakfast Every Day

Ingredients

• 4 cups Whole Milk (can substitute almond milk or soy milk)
• 2 large Eggs (for the oat base)
• 1 large Egg (for the cheesecake swirl)
• 3 tablespoons Melted Butter (or olive oil)
• 2 teaspoons Vanilla Extract (optional substitute with bourbon or Licor43)
• 4 cups Rolled Oats (old‑fashioned rolled oats)
• 1.5 teaspoons Baking Powder
• 1 teaspoon Kosher Salt (can use regular sea salt)
• 1 cup Wild Blueberries (fresh or frozen; sweeter than standard blueberries)
• 8 oz Neufchâtel Cheese (softened at room temperature; can use cream cheese (higher fat))
• 0.5 cup Granulated Sugar (for the cheesecake swirl; adjust to taste)
• 0.5 cup Blueberry Preserves (optional sweet topping)
• 2 tablespoons Coarse Sugar (optional sprinkle for crunchy top)

Instructions

1. Combine Wet Base

   In a large mixing bowl, whisk together 4 cups milk, 2 eggs, 3 tbsp melted butter (or olive oil), and 2 tsp vanilla extract until the eggs are fully broken.

   Time: PT5M

2. Add Dry Ingredients and Blueberries

   Stir in 4 cups rolled oats, 1.5 tsp baking powder, 1 tsp kosher salt, and 1 cup wild blueberries until just combined.

   Time: PT3M

3. Soak the Mixture

   Transfer the batter to a greased 9x13‑inch baking dish, smooth the top, and let it sit for 15 minutes so the oats absorb the liquid.

   Time: PT15M

4. Preheat Oven

   While the batter soaks, preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Prepare Cheesecake Swirl

   In the same bowl (or a clean one), beat 1 egg with 0.5 cup granulated sugar, then fold in the softened 8‑oz block of Neufchâtel cheese until smooth.

   Time: PT5M

6. Add Swirl and Preserves

   Drop spoonfuls of the cheesecake mixture over the soaked oat batter, drizzle up to 0.5 cup blueberry preserves, then use a knife or the back of a spoon to swirl gently for a marbled effect.

   Time: PT2M

7. Bake

   Place the dish in the preheated oven and bake for 45 minutes, or until the center is set and no longer jiggles.

   Time: PT45M

   Temperature: 350°F

8. Rest

   Remove from the oven and let the baked oatmeal rest in the pan for 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

430

Protein

9 g

Carbohydrates

50 g

Fat

12 g

Fiber

4.5 g