Strawberry Cheesecake Baked Oatmeal Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
