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Strawberry Cheesecake Baked Oatmeal Recipe
Strawberry cheesecake baked oatmeal - Strawberry baked oats with a cheesecake swirl. A great breakfast for feeding a crowd or make ahead for the week.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9 servings
Calories: 342 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
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
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- 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.
- Pour the oats into the prepared baking dish and spread into an even layer.
- 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.
- 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.
- Bake for 40 minutes. Let it cool for at least 10 minutes before slicing and serving.
Cup of Yum
Nutrition Information
Serving
1/9th of the recipe
Calories
342kcal
(17%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
58mg
(19%)
Sodium
201mg
(8%)
Potassium
339mg
(10%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
280IU
(6%)
Vitamin C
28.4mg
(32%)
Calcium
114mg
(11%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 342
% Daily Value*
| Serving | 1/9th of the recipe | |
| Calories | 342kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 201mg | 8% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 28.4mg | 32% |
| Calcium | 114mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.