Strawberry Cheesecake Baked Oatmeal

A gorgeous, tasty, and healthy option for Mother's Day brunch! The cheesecake & strawberry jam swirl will have her coming back for more!

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About Recipe
Strawberry Cheesecake Baked Oatmeal

A gorgeous, tasty, and healthy option for Mother's Day brunch! The cheesecake & strawberry jam swirl will have her coming back for more!

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
  • 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
Directions :

  1. Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with coconut oil and set aside.

  2. In a small bowl, whisk all cheesecake swirl ingredients except strawberry preserves until smooth. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Allow to cool for at least 15 minutes, then cut into 6 pieces for serving.

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