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4.91 from 10 votes

Strawberry Cheesecake Baked Oatmeal

Prep Time15 minutes
Cook Time45 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 321kcal

Ingredients

  • 2 cups rolled oats (192 grams)
  • 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla (60 grams)
  • 1/2 tsp baking powder (2 grams)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup unsweetened vanilla almond milk (8 oz)
  • 2/3 cup Dannon Light and Fit Vanilla Greek Yogurt (5.36 oz)
  • 2 cups strawberries, chopped (290 grams)
  • 3 tbsp pure maple syrup (1.5 oz)
  • 3 tbsp unsalted butter, melted (42 grams)
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract

Cheesecake Swirl

  • 1/4 cup Smuckers Low Sugar Strawberry Preserves (53 grams)
  • 4 oz Philadelphia Reduced Fat Cream Cheese
  • 3 tbsp powdered sugar (23 grams)
  • 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 with very little movement when the dish is jiggled.
  • Allow to cool for at least 15 minutes, then cut into 6 pieces for serving.

Notes

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I used a casserole dish like this to make mine.

Nutrition

Serving: 234g | Calories: 321kcal | Carbohydrates: 43g | Protein: 15g | Fat: 10g | Cholesterol: 50mg | Sodium: 226mg | Potassium: 261mg | Fiber: 5g | Sugar: 18g