Strawberry Cheesecake Baked Oatmeal Recipe

Introduction

This Strawberry Cheesecake Baked Oatmeal combines the comforting flavors of a classic cheesecake with the hearty goodness of baked oats. It’s a delicious and nutritious breakfast or brunch option that’s easy to prepare and perfect for sharing.

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 the oven to 350°F (175°C). Grease an 8×11″ baking dish with coconut oil and set aside.
2. Step 2: In a small bowl, whisk together the cream cheese, powdered sugar, almond milk, and 1/2 tsp vanilla extract until smooth. Set aside.
3. Step 3: In a large bowl, combine the rolled oats, protein powder, baking powder, cinnamon, salt, and chopped strawberries. Mix well.
4. Step 4: In a separate bowl, whisk the almond milk, Greek yogurt, maple syrup, melted butter, egg, egg white, and 1 tsp vanilla extract until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir to combine. Pour the mixture evenly into the prepared baking dish.
6. Step 6: Dollop the cream cheese mixture on top of the oatmeal batter. Add small dollops of strawberry preserves beside or on top of the cream cheese. Use a knife to gently swirl, being careful not to overmix.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the center is set and has little movement when jiggled.
8. Step 8: Let the baked oatmeal cool for at least 15 minutes before cutting into six pieces and serving.

Tips & Variations

• For a dairy-free version, substitute the Greek yogurt and cream cheese with coconut yogurt and vegan cream cheese.
• Use fresh or frozen strawberries based on availability; if using frozen, thaw and drain excess moisture first.
• Add a handful of chopped nuts or seeds for extra texture and crunch.
• Adjust the sweetness by adding more or less maple syrup according to your taste.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warmed 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, by using plant-based yogurt and vegan cream cheese instead of dairy versions, and replacing the eggs with flax or chia egg substitutes, you can make it vegan-friendly.

Can I use other fruits instead of strawberries?

Absolutely! Blueberries, raspberries, or chopped peaches work well and will give the baked oatmeal a different but delicious flavor.

Strawberry Cheesecake Baked Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Strawberry Cheesecake Baked Oatmeal is a wholesome and delicious breakfast or snack option that combines the hearty texture of rolled oats with the creamy richness of a vanilla cheesecake swirl and the freshness of chopped strawberries. Baked to perfection with a subtle sweetness from maple syrup and strawberry preserves, this dish offers a comforting and nutritious start to your day.

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

Ingredients

Scale 1x2x3x

Oatmeal Base

• 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. Prepare baking dish: Pre-heat oven to 350 degrees Fahrenheit. Grease an 8×11″ baking dish thoroughly with coconut oil to prevent sticking, then set it aside while you prepare the mixtures.
2. Make cheesecake swirl: In a small bowl, whisk together the Philadelphia Reduced Fat Cream Cheese, powdered sugar, almond milk, and vanilla extract until smooth and creamy. Set this mixture aside for later use.
3. Mix dry ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, baking powder, cinnamon, salt, and chopped strawberries. Mix well to evenly distribute all components.
4. Combine wet ingredients: In a separate bowl, whisk together the unsweetened vanilla almond milk, Greek yogurt, pure maple syrup, melted unsalted butter, egg, egg white, and vanilla extract until the mixture is smooth and well blended.
5. Assemble oatmeal base: Pour the wet ingredients into the bowl with the dry ingredients and stir until combined. Then transfer this oatmeal mixture evenly into the prepared baking dish.
6. Add cheesecake and strawberry preserves: Dollop the cream cheese swirl mixture evenly on top of the oatmeal base. Add dollops of the low sugar strawberry preserves beside or on top of the cream cheese. Using a knife, gently swirl the cream cheese and preserves into the oatmeal mixture, taking care not to overmix so the swirls remain visible.
7. Bake with foil: Cover the baking dish with foil and bake at 350 degrees Fahrenheit for 20 minutes. This initial covered baking helps set the oatmeal and cheesecake layers.
8. Finish baking uncovered: Remove the foil and continue baking for an additional 20-25 minutes, or until the center of the oatmeal is mostly firm with very little movement when the dish is gently jiggled.
9. Cool and serve: Allow the baked oatmeal to cool for at least 15 minutes to further set. Cut into 6 equal pieces and serve warm or at room temperature for a delicious and satisfying meal.

Notes

• For a dairy-free version, substitute the cream cheese with a vegan cream cheese alternative and use coconut yogurt instead of Greek yogurt.
• Ensure not to over-swirl the cream cheese and strawberry preserves to maintain the beautiful marbled effect.
• Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
• You can freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.
• Using rolled oats rather than quick oats maintains the texture and firmness of the baked oatmeal.

Keywords: Strawberry baked oatmeal, cheesecake swirl oatmeal, healthy breakfast, baked oat recipe, protein baked oats, strawberry preserves oatmeal