Strawberry cheesecake baked oatmeal - Strawberry baked oats with a cheesecake swirl. A great breakfast for feeding a crowd or make ahead for the week.

Yіeld :  9 servings
Prep Tіme : 15 mіns
Cook Tіme : 40 mіns
Totаl Tіme : 55 mіns


For the oats
  • 2 large eggs
  • 3 Tablespoons canola oil -or your preferred cooking oil
  • 1 cup granulated sugar
  • 1 cup milk -or your preferred milk alternative
  • ½ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old fashioned rolled oats
  • 3 cups sliced strawberries -fresh or frozen
  • 2 teaspoons baking powder

For the cheesecake drizzle
  • 4 oz. cream cheese -softened to room temperature
  • 3 Tablespoons powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  2. Prepare the oats.  In a large bowl, add the eggs, oil, and granulated sugar.  Whisk until the sugar is dissolved. Add the milk, applesauce, 2 teaspoons vanilla, the cinnamon, and the salt. Whisk until well combined. Add the oats, strawberries, and baking powder.  Stir until the oats are well coated in the liquid.
  3. Pour the oats into the prepared baking dish and spread into an even layer.
  4. Prepare the Cheesecake Drizzle. In a small bowl add the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1 teaspoon vanilla. Whisk until well combined. This should be thin enough to slowly pour. If it’s too thick, add more milk, or microwave for a few seconds.
  5. Drizzle the cream cheese mixture back and forth (in a zig zag motion) on top of the oats. Turn the baking dish 90 degrees. Drag a butter knife back and forth (in a zig zag motion) through the oats and cream cheese making a swirl design.
  6. Bake for 40 minutes. Let it cool for at least 10 minutes before slicing and serving.

Recipe adapted from @


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