Strawberry Cheesecake Baked Oatmeal Recipe
This Strawberry Cheesecake Baked Oatmeal is a delicious and comforting breakfast dish featuring rolled oats and fresh strawberries baked to perfection with a luscious cheesecake drizzle swirled on top. It’s a crowd-pleasing, make-ahead recipe that combines the wholesome texture of oats with the creamy sweetness of a cheesecake topping, perfect for a nutritious and indulgent start to your day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the oats
- 2 large eggs
- 3 Tablespoons canola oil or preferred cooking oil
- 1 cup granulated sugar
- 1 cup milk or 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 and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together 2 large eggs, 3 tablespoons canola oil, and 1 cup granulated sugar until the sugar is dissolved. Add 1 cup milk, ½ cup unsweetened applesauce, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Whisk until all ingredients are fully combined.
- Add Dry Ingredients and Berries: To the wet mixture, add 3 cups old fashioned rolled oats, 3 cups sliced strawberries (fresh or frozen), and 2 teaspoons baking powder. Stir until the oats are completely coated with the liquid mixture and the ingredients are well incorporated.
- Pour into Baking Dish: Transfer the oat and strawberry mixture to the prepared 9×13 dish, spreading it out evenly to create a uniform layer.
- Prepare Cheesecake Drizzle: In a small bowl, whisk together 4 oz softened cream cheese, 3 tablespoons powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract until smooth and thin enough to drizzle. If the mixture is too thick, add a bit more milk or microwave briefly to loosen.
- Drizzle and Swirl: Drizzle the cheesecake mixture in a zig-zag pattern over the oat mixture. Turn the baking dish 90 degrees and use a butter knife to drag back and forth through the oats and cream cheese drizzle to create a beautiful swirl design.
- Bake: Bake in the preheated oven for 40 minutes, until the oatmeal is set and golden around the edges.
- Cool and Serve: Let the baked oatmeal cool for at least 10 minutes before slicing into squares and serving warm.
Notes
- You can substitute canola oil with other neutral oils such as vegetable or light olive oil.
- For a dairy-free version, use a plant-based cream cheese and milk alternatives.
- Fresh or frozen strawberries both work well; if using frozen, no need to thaw before adding.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
- This baked oatmeal can also be portioned and frozen for longer storage.
