Strawberry Cheesecake Baked Oatmeal Recipe

Introduction

Strawberry Cheesecake Baked Oatmeal is a delicious and comforting breakfast that combines the flavors of creamy cheesecake with fresh strawberries and hearty oats. This baked oatmeal is easy to prepare and perfect for a make-ahead morning treat.

Ingredients

• 2 cups rolled oats (192 grams)
• 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla (60 grams)
• 1/2 tsp baking powder (2 grams)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup unsweetened vanilla almond milk (8 oz)
• 2/3 cup Dannon Light and Fit Vanilla Greek Yogurt (5.36 oz)
• 2 cups strawberries, chopped (290 grams)
• 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 extract
• 1/4 cup Smuckers Low Sugar Strawberry Preserves (53 grams)
• 4 oz Philadelphia Reduced Fat Cream Cheese
• 3 tbsp powdered sugar (23 grams)
• 1 tbsp unsweetened vanilla almond milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease an 8×11 inch baking dish with coconut oil and set it aside.
2. Step 2: In a small bowl, whisk together the cream cheese, powdered sugar, almond milk, eggs, vanilla extract, and almond milk until smooth to make the cheesecake swirl mixture. Set this aside.
3. Step 3: In a large bowl, combine the rolled oats, protein powder, baking powder, cinnamon, salt, and chopped strawberries. In a separate bowl, whisk together the almond milk, Greek yogurt, maple syrup, melted butter, egg, egg white, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix well. Transfer this mixture evenly into the prepared baking dish.
4. Step 4: Dollop the cream cheese mixture on top of the oatmeal mixture in small spoonfuls. Add dollops of strawberry preserves beside or on top of the cream cheese mixture. Using a knife, gently swirl the cream cheese and preserves into the oatmeal mixture without overmixing.
5. Step 5: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 20-25 minutes, or until the center is mostly firm and has very little jiggle when moved.
6. Step 6: Let the baked oatmeal cool for at least 15 minutes before slicing into 6 pieces. Serve warm and enjoy.

Tips & Variations

• For a dairy-free option, substitute the cream cheese and Greek yogurt with vegan alternatives.
• Use frozen strawberries if fresh are not available; just thaw and drain excess liquid before adding.
• Add a handful of chopped nuts or seeds for extra texture and crunch.
• Try swapping strawberry preserves for raspberry or blueberry preserves for a different fruity twist.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30-60 seconds or until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can replace the eggs with flax or chia egg substitutes, vegan cream cheese, and plant-based yogurt to make this recipe vegan-friendly.

Can I prepare this recipe the night before?

Absolutely. You can assemble the oatmeal and cheesecake mixture in the baking dish, cover it tightly, and refrigerate overnight. Bake in the morning, adding a few extra minutes to the baking time if needed.

Strawberry Cheesecake Baked Oatmeal Recipe

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★★★★★

4.5 from 81 reviews

This Strawberry Cheesecake Baked Oatmeal is a wholesome and delicious breakfast dish combining the heartiness of oats with the creamy tang of cheesecake and the natural sweetness of fresh strawberries. Baked to perfection with a swirl of strawberry preserves and cream cheese, it’s a perfect make-ahead meal that is both nutritious and satisfying.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups rolled oats (192 grams)
• 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla (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 unsweetened vanilla almond milk (8 oz)
• 2/3 cup Dannon Light and Fit Vanilla 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 extract

Cheesecake Swirl

• 4 oz Philadelphia Reduced Fat Cream Cheese
• 3 tbsp powdered sugar (23 grams)
• 1 tbsp unsweetened vanilla almond milk
• 1/2 tsp vanilla extract
• 1/4 cup Smuckers Low Sugar Strawberry Preserves (53 grams)

Instructions

1. Preheat and grease: Preheat the oven to 350°F (175°C). Grease an 8×11″ baking dish with coconut oil to prevent sticking and set aside.
2. Prepare cheesecake swirl: In a small bowl, whisk together the cream cheese, powdered sugar, almond milk, and vanilla extract until smooth and creamy. Set this mixture aside.
3. Mix dry ingredients: In a large bowl, combine the rolled oats, vegan protein powder, baking powder, cinnamon, salt, and chopped strawberries. Mix well to distribute evenly.
4. Mix wet ingredients: In a separate bowl, whisk together the almond milk, Greek yogurt, maple syrup, melted butter, whole egg, egg white, and vanilla extract until smooth and fully combined.
5. Combine mixtures: Pour the wet ingredients into the bowl with the dry ingredients, stirring until fully incorporated. Transfer the mixture into the prepared baking dish and spread it out evenly.
6. Add cheesecake and strawberry preserves: Dollop the cream cheese mixture on top of the oatmeal batter. Add spoonfuls of the strawberry preserves around or on top of the cream cheese dollops. Using a knife, gently swirl the mixtures together, being careful not to overmix to maintain distinct swirls.
7. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This initial bake allows the oatmeal to start setting up without drying out.
8. Finish baking uncovered: Remove the foil and continue to bake for another 20-25 minutes, or until the center is mostly firm and there is minimal movement when the dish is gently shaken.
9. Cool and serve: Let the baked oatmeal cool for at least 15 minutes to set further for easier cutting. Slice into 6 portions and serve warm or at room temperature.

Notes

• Ensure not to over-swirl the cream cheese and preserves, as you want to keep the visual marbling effect intact.
• This dish can be made ahead and stored in the refrigerator for up to 3 days; simply reheat before serving.
• Use fresh or frozen strawberries; if using frozen, thaw and drain before adding to avoid excess moisture.
• For a dairy-free version, substitute Greek yogurt and cream cheese with plant-based alternatives.
• Greasing the baking dish well or using parchment paper helps prevent sticking for easy removal and cleanup.

Keywords: strawberry baked oatmeal, cheesecake baked oatmeal, healthy breakfast, baked oats, protein breakfast, vegan protein powder breakfast, fruit oatmeal bake