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
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.
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 260
- Sugar: 19g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 45mg
