Strawberry Cheesecake Protein Baked Oats

This mash-up of baked oatmeal and cheesecake delivers protein-packed morning fuel with irresistible dessert vibes. Juicy strawberries burst through a custardy oat base swirled with tangy cream cheese ribbons. All ingredients blend in one bowl before baking – minimal cleanup meets maximum satisfaction!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1½ cups rolled oats (certified gluten-free if needed)
• ¼ cup vanilla whey protein powder
• 1 tsp baking powder
• ½ cup plain 2% Greek yogurt
• ⅔ cup unsweetened almond milk
• 3 egg whites
• 2 tsp pure vanilla extract
• 1 cup diced fresh strawberries
• 2 tbsp sugar-free maple syrup (optional)
• 2 oz reduced-fat cream cheese, softened
• 1 tbsp powdered erythritol (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
2. In a large bowl, whisk oats, protein powder, and baking powder.
3. In another bowl, combine yogurt, almond milk, egg whites, and vanilla. Pour wet ingredients into dry mix; stir until fully incorporated.
4. Fold diced strawberries into batter (reserve ¼ cup for topping). Transfer to prepared baking dish.
5. In small bowl, beat cream cheese and erythritol until smooth. Drop spoonfuls evenly over batter.
6. Use knife to swirl cream cheese into oat mixture. Top with remaining strawberries.
7. Bake 22-25 minutes until edges are golden and center springs back when touched.
8. Cool 10 minutes before slicing. Drizzle with sugar-free syrup if desired.

Chef's Note

For cleaner swirls, bring cream cheese to room temp before mixing. Want caramelized edges? Broil for 90 seconds after baking.

Make-Ahead Tips

Store slices in airtight container up to 4 days. Reheat at 300°F for 8 minutes.

Substitutions

Swap whey protein for plant-based powder; use full-fat yogurt for richer texture or coconut yogurt for dairy-free.