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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.

Ingredients

Scale

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

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