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Breakfast & Brunch

Strawberry Cheesecake Baked Oatmeal

This gluten free baked oatmeal will give you all the feels of strawberry cheesecake without any of the guilt! Breakfast just became a lot more fun!
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Happy Monday!

It's true, what they say- Monday really can set your tone for the week. Not that you can't hit the reset button or turn some things around...but it helps to start on the right foot. For me, I've learned that if I can find time to workout and prep healthy meals on my busiest days, than I have no excuse on every other day. I've also learned to plan ahead, when possible, and to at least try to set myself up for success. So, just a little meal prep on Sunday leaves me well prepared to begin each weekday with a healthy and sweetly satisfying breakfast!

This week, I paid homage to a dessert classic- strawberry cheesecake. Since strawberry season is still a ways away, I added frozen strawberries and light cream cheese to my weekly baked oatmeal. I can't believe it took me so long to think of it! Dessert for breakfast is always my jam!

 

Strawberry Cheesecake Baked Oatmeal Cups in Muffin Tin

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Basic Healthy Baked Oatmeal Ingredients

Old-Fashioned or Rolled Oats: This healthy whole-grain provides both fiber and protein.

Maple Syrup: For a natural sweetness. I also add some brown sugar.

Eggs: These help to bind all of the ingredients together.

Applesauce or Yogurt: Either one will work! This gives the oatmeal a touch of extra sweetness and keeps the oatmeal from drying out while baking.

Flour: The secret to my mush-free baked oatmeal! Flour plus baking powder brings this dish closer to a cake/muffin texture.

Milk: Both dairy and dairy free varieties work well.

Mix-Ins: Strawberries, blueberries, apples, pears, chocolate chips, pecans, walnuts, peanut butter, cinnamon, cream cheese, caramel sauce...the possibilities are endless!

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What to serve with baked oatmeal???

  • Fresh berries (really any fresh fruit)
  • Greek Yogurt
  • Eggs

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Gluten Free Strawberry Cheesecake Baked Oatmeal Muffin with Cream Cheese Drizzle

Strawberry Cheesecake Baked Oatmeal

This gluten free baked oatmeal will give you all the feels of strawberry cheesecake without any of the guilt! Breakfast just became a lot more fun!

Prep:
10
min
cook:
30
min
total:
50
min
Author:

Ingredients
  • 2 Tbsp. coconut oil, melted (or vegetable oil)
  • 1/2 c. applesauce or yogurt
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. flour (I used oat flour)
  • 1 c. milk (can use dairy free)
  • 4 oz. light cream cheese, softened
  • 2 c. old-fashioned or rolled oats
  • 1 c. strawberries, chopped (I used frozen)

Cream Cheese Drizzle

  • 4 oz. light cream cheese, softened
  • 1 Tbsp. milk or cream
  • 1/4 c. powdered sugar
Instructions
  • Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, eggs, vanilla, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the cream cheese. If you don't want little lumps of cream cheese, then add the cream cheese in the beginning and beat with the coconut oil, yogurt/applesauce, brown sugar, and maple syrup. Stir in the oats and strawberries. Next, pour into 12-14 lined muffin cups or a 9x13 greased baking dish. Bake for 30-35 minutes.
  • In a small bowl, beat the cream cheese until smooth. Then, beat in the milk/cream and powdered sugar until an icing forms. Use a piping bag to pipe over the oatmeal.
  • Store leftovers in the fridge.

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