Print

Strawberry Cheesecake Baked Oatmeal Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

This Strawberry Cheesecake Baked Oatmeal is a deliciously wholesome breakfast that combines hearty oats with a creamy cheesecake swirl and fresh strawberries. Baked to perfection, it offers a warm, comforting meal that feels indulgent yet nutritious, perfect for starting your day on a sweet note.

Ingredients

Dry Ingredients

  • 2 cups rolled oats (192 grams)
  • 2 scoops Plant Based Protein Powder (60 grams)
  • 1/2 tsp baking powder (2 grams)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 cups strawberries, chopped (290 grams)

Wet Ingredients

  • 1 cup almond milk (8 oz)
  • 2/3 cup Greek yogurt (5.36 oz)
  • 3 tbsp pure maple syrup (1.5 oz)
  • 3 tbsp unsalted butter, melted (42 grams)
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla bean paste

Cheesecake Swirl & Topping

  • 1/4 cup strawberry preserves (53 grams)
  • 4 oz reduced fat cream cheese
  • 3 tbsp powdered sugar (23 grams)
  • 1 tbsp almond milk
  • 1/2 tsp vanilla bean paste

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8×11 inch baking dish with coconut oil and set it aside to get ready for baking.
  2. Make cheesecake swirl: In a small bowl, whisk together the cream cheese, powdered sugar, almond milk, and vanilla bean paste until completely smooth. Set this mixture aside for swirling later.
  3. Mix dry and wet ingredients: In a large bowl, combine all the dry ingredients including rolled oats, protein powder, baking powder, cinnamon, salt, and chopped strawberries. In a separate bowl, whisk together wet ingredients—almond milk, Greek yogurt, maple syrup, melted butter, eggs, and vanilla bean paste—until smooth.
  4. Combine and assemble: Pour the wet ingredients into the dry ingredients and mix thoroughly. Transfer the mixture evenly into the prepared baking dish.
  5. Add cheesecake and preserves swirl: Dollop the cheesecake swirl mixture on top of the oatmeal base. Add dollops of strawberry preserves beside or on top of the cheesecake. Use a knife to gently swirl both mixtures together, being careful not to overmix to maintain distinct swirls.
  6. Bake covered and uncovered: Cover the dish with foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 20-25 minutes until the center of the oatmeal is mostly firm with minimal jiggle.
  7. Cool and serve: Allow the baked oatmeal to cool for at least 15 minutes to set properly. Cut into 6 pieces and serve warm.

Notes

  • Use full-fat Greek yogurt for creamier texture or a dairy-free alternative if preferred.
  • Ensure not to over-swirl the cream cheese and preserves to keep beautiful visible swirls.
  • Letting the oatmeal cool completely helps it to firm up, making it easier to cut.
  • Can be stored covered in the refrigerator for up to 4 days and reheated gently before serving.
  • Add chopped nuts or seeds for extra texture if desired.

Find it online: https://yumntasty.com/strawberry-cheesecake-baked-oatmeal-recipe/