Strawberry Cheesecake Baked Oatmeal
Enjoy a delightful combination of strawberry cheesecake and baked oatmeal in this healthy and delicious recipe. Perfect for a satisfying breakfast or brunch!
Ingredients
Oatmeal Base
- 2 cups rolled oats
- 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened vanilla almond milk
- 2/3 cup Dannon Light and Fit Vanilla Greek Yogurt
- 2 cups strawberries, chopped
- 3 tbsp pure maple syrup
- 3 tbsp unsalted butter, melted
- 1 large egg
- 1 large egg white
- 1 tsp vanilla extract
Cheesecake Swirl
- 1/4 cup Smuckers Low Sugar Strawberry Preserves
- 4 oz Philadelphia Reduced Fat Cream Cheese
- 3 tbsp powdered sugar
- 1 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Grease an 8x11" baking dish with coconut oil and set aside.
- In a small bowl, whisk all cheesecake swirl ingredients except strawberry preserves until smooth. Set aside.
- In a large bowl, add all dry ingredients (including strawberries) and mix. In a separate bowl, add wet ingredients and whisk until smooth. Pour into prepared casserole dish and spread evenly.
- Dollop cream cheese mixture on top of oatmeal mixture. Add dollops of strawberry preserves beside or on top of the cream cheese mixture, then swirl with a knife, being careful not to overmix.
- Cover dish with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for another 20-25 minutes or until the center of the oatmeal appears mostly firm.
- Allow to cool for at least 15 minutes, then cut into 6 pieces for serving.
Notes
For a richer flavor, use full-fat cream cheese. Adjust the amount of maple syrup to your desired sweetness.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Sodium: 200mg