Description
This strawberry cheesecake baked oatmeal combines hearty oats, fresh strawberries, and a creamy cheesecake swirl for a sweet, protein-packed breakfast. It’s baked until tender and lightly golden, creating a comforting dish that tastes like dessert but works perfectly for morning meal prep.
Ingredients
- 2 cups rolled oats (192 grams)
- 2 scoops vanilla vegan plant-based protein powder (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 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 low sugar strawberry preserves (53 grams)
- 4 oz reduced fat cream cheese
- 3 tbsp powdered sugar (23 grams)
- 1 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8×11-inch baking dish with coconut oil.
- In a small bowl, whisk together the reduced fat cream cheese, powdered sugar, almond milk, and vanilla extract until smooth. Set aside.
- In a large bowl, combine the rolled oats, protein powder, baking powder, cinnamon, salt, and chopped strawberries.
- In another bowl, whisk together the almond milk, Greek yogurt, maple syrup, melted butter, egg, egg white, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until evenly combined. Transfer the mixture to the prepared baking dish and spread evenly.
- Dollop the cream cheese mixture over the oatmeal. Add dollops of strawberry preserves on or beside the cream cheese and gently swirl with a knife without overmixing.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 20–25 minutes until the center is mostly set and only slightly jiggles.
- Allow the baked oatmeal to cool for at least 15 minutes before slicing into 6 portions and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for about 30–45 seconds.
- Frozen strawberries can be used if fresh are unavailable; thaw and drain excess liquid first.
- Serve with additional yogurt or fresh strawberries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
