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Strawberry Cheesecake Baked Oats

Closeup top view os Strawberry Cheesecake Baked Oats in ramekin.
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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!

Ingredients

Scale
  • 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)

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 2nd 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

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

Find it online: https://thatspicychick.com/strawberry-cheesecake-baked-oats/