Strawberry Cheesecake Baked Oatmeal
A warm, comforting baked oatmeal combining creamy cheesecake flavors with sweet strawberries, perfect for breakfast or brunch.
Ingredients
Oatmeal Base
- 2 cups rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup milk Or your favorite plant-based alternative.
- 1 cup plain Greek yogurt
- 1 cup cream cheese Softened for easy mixing.
- 1 cup strawberries, sliced Fresh or frozen.
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Garnish
- to taste fresh mint leaves For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, baking powder, and salt. Stir until well mixed.
- In a separate bowl, blend the cream cheese and Greek yogurt until smooth. Add the milk, maple syrup, and vanilla extract, mixing until fully blended.
- Pour the wet ingredients into the oat mixture and mix until the oats are evenly coated.
- Fold in half of the sliced strawberries into the mixture.
Baking
- Transfer the mixture to a greased 9x9 inch baking dish. Sprinkle the remaining strawberries on top.
- Bake in the oven for about 30 minutes, or until the top is golden brown.
- Let it cool for a few minutes before serving. You can enjoy it warm or at room temperature!
Notes
Substitutions can include other berries or fruits. Adjust sweetness with maple syrup or honey. Refrigerate leftovers for up to 4 days, or freeze in portion-sized containers for up to 3 months. Reheat in the microwave or oven, adding a splash of milk.