Strawberry Cheesecake Baked Oats

These Strawberry Cheesecake Baked Oats are easy to make and taste just like a moist cake! Packed with juicy pops of fresh strawberries, white chocolate chips, and a surprise cream cheese filling in the center, this is a nutritious and delicious high protein breakfast!

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Ever since I shared my Carrot Cake Baked Oats, I’ve been loving creating baked oat recipes with surprise fillings in the center. I have more wonderful flavors to share, but these Strawberry Cheesecake Baked Oats are taking center stage today!

Inspired by the viral TikTok baked oats trend, these baked oats are packed juicy pops of sweet and tangy fresh strawberries, white chocolate chips, and have a hidden cream cheese filling in the center!

There’s no banana in these baked oats. Yet, they still come out fluffy and soft like the best moist cake you’ve ever had!

This easy to make breakfast recipe is made with simple ingredients, nutritious, and high in protein thanks to strawberry cheesecake flavored protein powder. Just like overnight oats, they’re meal prep and make ahead friendly so you don’t have to worry about baking in the morning!

It’s the perfect breakfast to start off your morning right!

If you love baked oats recipes, try my espresso chocolate chip baked oats, apricot almond baked oats, and raspberry chocolate chip baked oats!

Ingredient Notes and Substitutes

• Old Fashioned Rolled Oats: Use gluten-free oats if needed. Instant or quick cooking oats can be used too. However, I prefer using wholegrain rolled oats as the texture is more cake-like in my opinion. Store-bought oat flour can be substituted for convenience if preferred.
• Strawberry Cheesecake Protein Powder: I used PEScience Strawberry Cheesecake Select Protein which is a whey-casein protein blend. Whey, casein, or plant-based protein powders would also work for this recipe. If you don’t have a strawberry cheesecake protein powder, use vanilla protein powder and add ¼ teaspoon each of cheesecake extract and strawberry extract. See the ‘Variations’ section below if you prefer to make these baked oats without protein powder.
• Baking Powder: To help our baked oats rise.
• Unsweetened Apple Sauce: To give our Strawberry Cheesecake Baked Oats a delicate and fluffy texture on the inside. It also helps bind the ingredients together. Substitute with half of a small banana (about 50 grams) or 3 tablespoons of Greek yogurt.
• Liquid Egg Whites: Use the type that comes in a carton for convenience. It’s available in the fridge section of most supermarkets. Or you can use 1 whole egg. Note that you may have to bake for a few extra minutes.
• Unsweetened Almond Milk: Or use any type of plant-based or regular milk.
• Granulated Sugar-free White Sugar: I used Wholesome Zero Sugar which is made from erythritol. Any type of sugar-free white granulated sweetener can be used such as sweeteners made from monkfruit, stevia, etc.). You’re welcome to use regular white granulated sugar if preferred. If you prefer a natural sweetener, maple syrup, honey, or agave syrup can be used too.
• Strawberries: Fresh or frozen will work. Frozen may require baking for a few extra minutes in order to avoid having wet spots where the fruit is within these baked oats.
• Sugar-free White Chocolate Chips: I like ChocZero Brand, but Lily’s white chocolate style baking chips are great too. Feel free to use regular white chocolate chips or leave them out if you prefer. 
• Cream Cheese: For our surprise cream cheese filling in the center of these baked oats! I used Philadelphia Soft Cream Cheese which is a spreadable, softened type of cream cheese. Regular cream cheese from a block which is firmer or light cream cheese works too.

Full ingredient list and amounts are in the recipe card below.

How to Make Strawberry Cheesecake Baked Oats

1. Combine the dry ingredients. Blend the oats into a fine flour using a mini blender such as a Blend Jet, Nutribullet, or a small food processor. Transfer to a medium bowl and mix in the rest of the dry ingredients – the strawberry cheesecake protein powder and baking powder. 

2. Add the wet ingredients. Stir in the wet ingredients – the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, and sweetener – until combined well. 

3. Add the mix-ins. Gently stir in most of the strawberries and white chocolate chips. (Reserve a few pieces of each for the topping).

4. Assemble. Pour most of the batter into a lightly greased ramekin, small baking dish or oven-safe bowl. Add the cream cheese in the center and cover with the rest of the batter. 

Top with the reserved strawberries and white chocolate chips. 

5. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 4 for 27-30 minutes or until the baked oats has risen and the edges have pulled away from the sides. Allow to cool for a few minutes on a wire rack. 

6. Enjoy!

If you’d like to save these strawberry cheesecake baked oats for the next day, allow to cool completely then wrap the tightly with a sheet of aluminum foil or cling wrap and store in the fridge. When ready to eat, reheat in the microwave the next day and enjoy then!

Full detailed instructions are in the recipe card below.

Variations

• Use flavored cream cheese for the filling. Instead of plain cream cheese, use strawberry cream cheese instead.
• Use different fruit. Make a blueberry or raspberry cheesecake baked oats by switching out the strawberries for blueberries or raspberries! You could also use multiple types of berries to make a berry cheesecake baked oats! 
• Add toppings. Add a dollop of Greek yogurt, a crumbled graham cracker or Lotus Biscoff cookie, or sprinkle on extra white chocolate chips!
• Make it vegan. Use a vegan protein powder and dairy-free cream cheese. Switch out the liquid egg whites for plain Greek yogurt, half of a mashed banana, or a flax egg. (Make a flax egg replacement for approximately 40 grams of liquid egg whites by mixing ¾ tablespoon of ground flaxseed with 1 and ¾ tablespoons water.) Use 79ml / ⅓ cup of plant-based milk – vegan protein powders tend to absorb more liquid.
• Make it gluten-free. Make sure that the oats and protein powder you’re using are gluten-free certified.
• Omit the protein powder. Make up the difference by using more blended oats (60 grams total) or oat flour instead and add ½ teaspoon each of vanilla, cheesecake and strawberry extract. 
• Use an unflavored protein powder. Add ½ teaspoon vanilla extract and ¼ teaspoon each of cheesecake and strawberry extract to yield a similar flavor. 

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Strawberry Cheesecake Baked Oats

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Easy to make and taste just like a moist cake, these Strawberry Cheesecake Baked Oats are packed with juicy pops of fresh strawberries, white chocolate chips, and have a surprise cream cheese filling in the center! This is a nutritious and delicious meal prep friendly breakfast!

• Author: Lavina
• Prep Time: 10
• Cook Time: 27
• Total Time: 37 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 spray Cooking Oil Spray
• 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free oats if needed – note 1)
• 20 grams / ≈ ¼ cup Strawberry Cheesecake Protein Powder (or use vanilla flavored protein powder – I used PEScience Strawberry Cheesecake Select Protein, a whey-casein blend – note 2)
• 2 grams / ½ TSP Baking Powder
• 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
• 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
• 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
• 6 grams / ½ TBSP granulated Sugar-free White Sugar, to taste (I used Wholesome Zero Sugar – note 3)
• 45–50 grams / 2-3 small or 1 large Strawberry – chopped
• 5 grams / ≈ ½ TBSP Sugar-free White Chocolate Chips (I used ChocZero Brand)
• 20 grams / 1 heaped TBSP Cream Cheese (I used Philadelphia Soft Cream Cheese)

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Instructions

1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly spray the inside of a 12 or 14-ounce (1.5 cup) ramekin, oven-safe bowl, or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
2. Combine the dry ingredients: Use a mini blender (Nutribullet, Blend Jet, or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the strawberry cheesecake protein powder and baking powder. Mix well to combine.
3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and granulated sugar-free white sugar and mix until combined well.
4. Add the mix-ins: Gently stir in most of the strawberries and white chocolate chips (reserve a few pieces of each for the topping).
5. Assemble: Pour most of the batter into the prepared ramekin. Add the cream cheese in the center and cover with the remaining batter. Top with the reserved strawberries and white chocolate chips. Place in the fridge for 5-10 minutes or let it sit for for 10-15 minutes on the counter so that the oats absorb some of the liquid and the batter sets.
6. Bake: Bake on the 2^nd rack from the top of the oven (note 4) for 25-30 minutes or until the baked oats have risen and the edges have pulled away from the side of the ramekin. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
7. Serve: Enjoy immediately while warm. Or cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap and storing in the fridge. Enjoy within 3-4 days.

Equipment

12 oz. Mini Cocotte with Handles

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wholegrain old fashioned rolled oats

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Notes

1. Old Fashioned Rolled Oats. Use gluten-free oats if needed. Instant or quick cooking oats can be used too. However, I prefer using wholegrain rolled oats as the texture is more cake-like in my opinion. Store-bought oat flour, which is already fine ground and doesn’t need to be blended, can be substituted for convenience if preferred.
2. Strawberry Cheesecake Protein Powder. If you don’t have a strawberry cheesecake protein powder, substitute with vanilla protein powder and add ¼ teaspoon each of cheesecake extract and strawberry extract. If using an unflavored protein powder, add ½ teaspoon vanilla extract and ¼ teaspoon each of cheesecake and strawberry extract to yield a similar flavor. If omitting the protein powder, make up the difference by using more blended oats (60 grams total) or oat flour instead and add ½ teaspoon each of vanilla, cheesecake and strawberry extract. Protein powder type: Either a whey-casein, casein, pure whey, casein or plant-based protein will work for these baked oats. If using a plant-based protein powder, you will need to add 1-2 tablespoons more milk as vegan proteins absorb more liquid than other types of protein powders.
3. Sugar-free Granulated White Sugar. I used Wholesome Zero Sugar which is a sugar-free sweetener made from organic erythritol. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, etc.  You could also use regular granulated white sugar, or ½ to 1 tablespoon of a natural sweetener like honey, maple syrup, or agave syrup.
4. Baking time and oven placement. If your oven is on the smaller side, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium to large sized oven, bake on the 2nd rack from the top. It will ensure that the center of these baked oats will be fully cooked within 25-30 minutes. Avoid baking for longer than 30 minutes – it could lead to a dryer texture. Mine usually are perfectly set and cooked around the 27-28 minute mark.
5. Meal prep option. Multiply the recipe ingredients amounts by the number of servings you want to make. Mix all the dry ingredients in a large bowl. Then stir in the wet ingredients before folding in the mix-ins. Assemble as indicated in ramekins, baking dishes or oven-safe bowls and bake. Once completely cool, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and enjoy within 3-4 days. When ready to eat, reheat on high in the microwave for 1 minute to 1 minute 10 seconds or until warm throughout.
6. To freeze. Once completely cool, run a knife along the edges of the ramekin to release the baked oats. Wrap in cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 1 minute or so until warm throughout.
7. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

• Serving Size: 1
• Calories: 386
• Sugar: 10g
• Sodium: 715.3mg
• Fat: 10.5g
• Saturated Fat: 4.6g
• Unsaturated Fat: 0.4g
• Trans Fat: 0.2g
• Carbohydrates: 47.3g
• Fiber: 9.3g
• Protein: 30.7g
• Cholesterol: 54.8mg

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