Name: Strawberry Cheesecake Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Breakfast / Comfort Food
Ingredients: 2 cups old‑fashioned rolled oats; 1 tsp baking powder; 1/4 tsp salt; 1 1/2 cups milk (dairy or non‑dairy); 2 large eggs; 1/4 cup maple syrup or honey; 1 tsp vanilla extract; 1 cup fresh or frozen strawberries, sliced; 4 oz cream cheese, softened (for the cheesecake swirl); Optional: 2 tbsp Greek yogurt or applesauce (for extra moisture); Optional toppings: crushed graham crackers, extra sliced strawberries, drizzle of maple syrup or yogurt

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Strawberry cheesecake baked oatmeal is a warm, wholesome breakfast that tastes like dessert but fuels me for the day ahead. It combines creamy oats with swirls of tangy cream cheese and sweet strawberries, all baked into a soft, comforting casserole-style dish. It’s like enjoying a slice of strawberry cheesecake in cozy, breakfast form.

Why You’ll Love This Recipe

I love this recipe because it’s a satisfying make-ahead breakfast that feels indulgent but is actually full of nourishing ingredients. The oats are soft and custardy, the cream cheese gives it a rich, cheesecake-like flavor, and the strawberries add brightness and natural sweetness. Whether I’m feeding my family or prepping breakfast for the week, this one never disappoints. Strawberry Cheesecake Baked Oatmeal

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Baking powder
Salt
Milk (dairy or non-dairy)
Eggs
Maple syrup or honey
Vanilla extract
Cream cheese (softened)
Fresh or frozen strawberries (sliced)
Greek yogurt or applesauce (for moisture, optional)

Optional toppings:

Crushed graham crackers
Extra sliced strawberries
Drizzle of maple syrup or yogurt

Directions

I preheat the oven and grease a baking dish (usually an 8×8 or 9×9-inch pan).
In a large bowl, I mix the oats, baking powder, and salt.
In another bowl, I whisk together the milk, eggs, vanilla, and maple syrup.
I combine the wet and dry ingredients, then gently fold in the sliced strawberries.
I pour half the mixture into the pan, dollop with spoonfuls of softened cream cheese, then add the rest of the oat mixture on top.
I use a knife to gently swirl the cream cheese through the oats without fully mixing it in.
I bake until the top is golden and the center is set, about 35–40 minutes.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I mix in crushed graham crackers for a more authentic cheesecake vibe.
For a dairy-free version, I use coconut yogurt and dairy-free cream cheese.
I’ve made it with raspberries or blueberries when I don’t have strawberries.
I sometimes stir in a little lemon zest for a fresh, tangy kick.

storage/reheating

I store leftovers in the fridge for up to 4 days.
To reheat, I microwave individual portions or warm the whole dish in the oven at 325°F until heated through.
It also freezes well—I slice it, wrap the portions, and freeze for up to 2 months. I reheat straight from frozen or thaw overnight in the fridge. Strawberry Cheesecake Baked Oatmeal

FAQs

Can I use quick oats or steel-cut oats?

I always use old-fashioned rolled oats for the best texture. Quick oats make it too soft, and steel-cut oats need a longer cook time and more liquid.

Do I have to use fresh strawberries?

No, I often use frozen strawberries. I don’t thaw them first—just stir them in frozen and bake as usual.

Can I leave out the cream cheese?

Yes, but it won’t have the “cheesecake” element. If I skip it, I usually add a bit more yogurt or a drizzle of nut butter when serving.

Is this sweet enough for kids?

It’s mildly sweet from the maple syrup and fruit, but I sometimes add a little extra maple drizzle or a sprinkle of brown sugar on top for kids.

Can I make it the night before?

Yes, I prep and assemble it the night before, cover it, and bake it fresh in the morning. It also works well baked ahead and reheated.

Conclusion

Strawberry cheesecake baked oatmeal is one of those feel-good recipes that makes breakfast something to look forward to. It’s sweet, cozy, and filling—perfect for slow mornings or busy weekdays. Whether I’m enjoying it warm out of the oven or grabbing a slice on the go, it always feels like a treat.

Strawberry Cheesecake Baked Oatmeal

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Author: lina
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Category: Breakfast / Brunch
Method: Baked
Cuisine: Breakfast / Comfort Food
Diet: Vegetarian

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Description

Strawberry cheesecake baked oatmeal is a warm and comforting breakfast bake that blends rolled oats with creamy swirls of cheesecake‑style cream cheese and sweet strawberries. It tastes like a slice of cheesecake turned into a wholesome, filling morning meal — perfect for make‑ahead breakfasts or cozy weekend mornings.

Ingredients

2 cups old‑fashioned rolled oats
1 tsp baking powder
1/4 tsp salt
1 1/2 cups milk (dairy or non‑dairy)
2 large eggs
1/4 cup maple syrup or honey
1 tsp vanilla extract
1 cup fresh or frozen strawberries, sliced
4 oz cream cheese, softened (for the cheesecake swirl)
Optional: 2 tbsp Greek yogurt or applesauce (for extra moisture)
Optional toppings: crushed graham crackers, extra sliced strawberries, drizzle of maple syrup or yogurt

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Instructions

Preheat oven to 375°F (190°C). Grease an 8×8‑inch or 9×9‑inch baking dish.
In a large bowl, combine the rolled oats, baking powder, and salt.
In a separate bowl, whisk together milk, eggs, maple syrup (or honey), and vanilla extract.
Pour the wet mixture into the oat mixture and stir until combined. Gently fold in the sliced strawberries.
Pour half of the oat‑strawberry mixture into the prepared baking dish.
Dollop spoonfuls of softened cream cheese evenly over the oats.
Pour the remaining oat mixture on top. Use a knife to gently swirl the cream cheese into the oats (don’t over‑mix; you want visible swirls).
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let it cool slightly before slicing. Serve warm, optionally with extra strawberries, crushed graham crackers, a drizzle of maple syrup or yogurt.

Notes

For a more “cheesecake‑like” finish, add a sprinkle of crushed graham crackers right before serving.
You can use frozen strawberries; no need to thaw them first — just stir in frozen.
For a dairy‑free version, substitute coconut yogurt and dairy‑free cream cheese.
Try other fruits like raspberries or blueberries if you don’t have strawberries.
For a citrusy twist, stir a bit of lemon zest into the egg mixture before baking.
Leftovers store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through. It also freezes well: slice, wrap portions individually, and freeze up to 2 months — reheat straight from frozen or after thawing overnight in the fridge.