These Lemon Blueberry Cheesecake Oat Bars are the perfect summer breakfast. Make them ahead of time and enjoy all week long for a quick, healthy meal or snack!

Hi friends!

I’m sharing these Lemon Blueberry Cheesecake Oat Bars today because they’re the perfect summer breakfast! We went blueberry picking a couple of weekends ago (one of my favorite summer traditions!) and came home with tons of berries so I headed straight to the kitchen to find a new way to use them up. 

Lately, I’ve been all about the prep ahead breakfast. Mornings are loud and crazy and my kids always need me to get nine million things for them so having something I can just grab out of the fridge and eat while running around the house, preferably with one hand, has been my saving grace. 

This recipe actually uses cream cheese. I’m personally not a big cream cheese person. I don’t really buy it. I never really use it..but my husband has been enjoying cream cheese bagels as his bedtime snack recently and due to a few grocery store miscommunications, we’ve ended up with approximately 5 containers of cream cheese in the fridge. So testing this recipe was a good way for me to use some of that up. I’d suspect that you could swap plain yogurt for the cream cheese but haven’t tried it myself!

These come together super quickly and then you just toss them in the oven, pull them out and let them cool. I personally like eating them cold, but you can also eat them warm!

Here are your directions:

Lemon Blueberry Cheesecake Oat Bars

These Lemon Blueberry Cheesecake Oat Bars are the perfect summer breakfast. Make them ahead of time and enjoy all week long for a quick, healthy meal or snack!

• Author: Lindsay
• Yield: serves 6 1x

Scale 1x2x3x

Ingredients

4 oz plain cream cheese
1/4 cup maple syrup
juice and zest of one lemon
2 eggs
1 tsp vanilla extract
2 cups old fashioned rolled oats
1 cup blueberries
1 tsp baking soda

Instructions

1. Soften cream cheese in a microwave safe bowl for 30 seconds.
2. Add maple syrup, lemon juice and zest, eggs and vanilla and stir to combine.
3. Stir in oats, baking soda and blueberries.
4. Spoon into 9×9 pan lined with parchment paper.
5. Bake at 375 for 20-25 minutes.
6. Let cool, then slice. Store in the fridge and eat warm or cold.

Notes

You could likely sub plain yogurt for the cream cheese but I haven’t tried it myself.

You can omit the maple syrup for a less sweet version or sub mashed banana but it may make the lemon flavor less noticeable.

Lemon Blueberry Cheesecake Oat Bars

These Lemon Blueberry Cheesecake Oat Bars are the perfect summer breakfast. Make them ahead of time and enjoy all week long for a quick, healthy meal or snack!

• Author: Lindsay
• Yield: serves 6 1x

Scale 1x2x3x

Ingredients

4 oz plain cream cheese
1/4 cup maple syrup
juice and zest of one lemon
2 eggs
1 tsp vanilla extract
2 cups old fashioned rolled oats
1 cup blueberries
1 tsp baking soda

Instructions

1. Soften cream cheese in a microwave safe bowl for 30 seconds.
2. Add maple syrup, lemon juice and zest, eggs and vanilla and stir to combine.
3. Stir in oats, baking soda and blueberries.
4. Spoon into 9×9 pan lined with parchment paper.
5. Bake at 375 for 20-25 minutes.
6. Let cool, then slice. Store in the fridge and eat warm or cold.

Notes

You could likely sub plain yogurt for the cream cheese but I haven’t tried it myself.

You can omit the maple syrup for a less sweet version or sub mashed banana but it may make the lemon flavor less noticeable.

Lemon blueberry is hands-down one of my favorite flavor combos so I just can’t get enough of these!

Enjoy!
–Lindsay–

PS: Want more oat bar recipes? Try my Zucchini Oat Bars or my Carrot Oat Bars!