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Strawberry Cheesecake Baked Oatmeal Recipe
Ash Tyrrell

Strawberry Cheesecake Baked Oatmeal Recipe

I first made this strawberry cheesecake baked oatmeal on a lazy Sunday when I had a carton of strawberries that needed using up, and it turned into one of my most-requested breakfasts. I love that one bowl of batter turns into a full pan of soft, cake-like oats with a sweet cream cheese swirl running through every slice.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 2 large eggs – they bind everything together and give the bake its soft cake-like structure
  • 3 tablespoons canola oil – keeps the oatmeal moist without tasting greasy
  • 1 cup granulated sugar – sweetens the base; you can trim this slightly if you like it less sweet
  • 1 cup milk – thins the batter so the oats soak evenly
  • ½ cup unsweetened applesauce – adds moisture and a subtle fruity depth
  • 2 teaspoons vanilla extract divided – rounds out the flavor in both the oats and the drizzle
  • 1 teaspoon ground cinnamon – warms up the strawberry flavor nicely
  • ½ teaspoon salt – balances the sweetness so the bake doesn't taste flat
  • 3 cups old-fashioned rolled oats – use old-fashioned not instant, for the best chewy texture
  • 3 cups sliced strawberries fresh or frozen – no need to thaw frozen berries first
  • 2 teaspoons baking powder – helps the bake rise slightly and stay light
  • 4 oz cream cheese softened – the star of the cheesecake swirl, so let it soften fully for a smooth drizzle
  • 3 tablespoons powdered sugar – sweetens the cheesecake layer without any graininess
  • 1 tablespoon milk – loosens the cream cheese mixture into a pourable drizzle

Method
 

  1. Start by preheating your oven to 350 degrees F. While it heats, spray a 9x13 inch baking dish generously with cooking spray so nothing sticks once it's baked. Set the dish aside on the counter so it's ready the moment your batter is mixed.
  2. In a large bowl, whisk the eggs, oil, and sugar together until the sugar dissolves into the mixture. Add the milk, applesauce, 2 teaspoons of vanilla, the cinnamon, and the salt, then whisk again until everything looks smooth and well combined. This forms the base that carries all the flavor through the bake.
  3. Add the oats, sliced strawberries, and baking powder directly into the wet mixture. Stir until every oat looks coated in the liquid, since dry patches can bake up chewy instead of tender. Pour this mixture into your prepared baking dish and spread it into an even layer with a spatula.
  4. In a small bowl, combine the softened cream cheese, powdered sugar, 1 tablespoon of milk, and the remaining teaspoon of vanilla. Whisk until it's smooth and thin enough to pour slowly off a spoon. If it feels too thick, add a splash more milk or warm it in the microwave for a few seconds.
  5. Drizzle the cheesecake mixture back and forth over the oats in a zig-zag pattern. Turn the dish a quarter turn, then drag a butter knife through the batter in the opposite direction to create a marbled swirl. Bake for 40 minutes, then let it cool for at least 10 minutes before slicing.

Notes

  • I always let my cream cheese sit out for a good 20 minutes before mixing, otherwise it stays lumpy and won't drizzle smoothly.
  • I like tossing my strawberries in a spoonful of the dry oats first, since it keeps them from all sinking to the bottom.
  • I never skip the full cooling time, because the center firms up a lot as it sits and slicing too early makes it look underbaked.
  • I sometimes swap half the granulated sugar for brown sugar when I want a slightly deeper, caramel-like flavor.
  • I bake mine in a glass dish instead of metal, since I've found it browns more evenly on the bottom.