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Strawberry Cheesecake Baked Oatmeal

Strawberry cheesecake baked oatmeal with a creamy cream cheese swirl and golden baked oat base. This easy baked oats breakfast is studded with fresh strawberries and scooped straight into bowls for meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

rolled oats
  • 2.5 cup rolled oats
milk
  • 2 cup milk
eggs
  • 2 eggs
honey or maple syrup
  • 3 tbsp honey or maple syrup plus extra for serving
vanilla extract
  • 1 tsp vanilla extract
baking powder
  • 1 tsp baking powder
cinnamon
  • 1 tsp cinnamon
salt
  • 0.25 tsp salt pinch
fresh strawberries, sliced
  • 1.5 cup fresh strawberries, sliced plus extra for serving
cream cheese
  • 4 oz cream cheese softened
honey (for cheesecake swirl)
  • 2 tbsp honey for cheesecake swirl
vanilla (for cheesecake swirl)
  • 0.5 tsp vanilla for cheesecake swirl

Equipment

  • 1 sheet pan

Method
 

Prep and assemble the oat base
  1. Preheat the oven to 375°F and grease an 8x8 baking dish. (Visual cue: the dish should look lightly coated, not puddled.)
  2. In a mixing bowl, combine rolled oats, milk, eggs, honey or maple syrup, vanilla extract, baking powder, cinnamon, and salt, then pour the mixture into the dish. (Visual cue: the surface will look evenly mixed and creamy.)
  3. Fold in the sliced strawberries gently so they’re scattered throughout without smashing. (Visual cue: pink streaks and visible strawberry pieces throughout the oats.)
Add the cream cheese swirl
  1. Beat cream cheese, honey, and vanilla until smooth, then dollop the mixture over the top of the oats. (Visual cue: small creamy mounds sitting on the oat surface.)
  2. Use a toothpick or skewer to swirl the cream cheese into the surface. (Visual cue: marbled cheesecake-like streaks across the oats.)
Bake and serve
  1. Bake at 375°F for 30–35 minutes until set and golden. (Visual cue: edges look browned and the center no longer jiggles.)
  2. Serve warm with extra honey and fresh strawberries. (Visual cue: glossy drizzle and fresh strawberry slices on top of each scoop.)

Notes

Pro tip: soften the cream cheese fully so it melts into smooth streaks during swirling. Store covered in the refrigerator for up to 4 days; reheat individual portions in the microwave until warm. Freezing is yes—freeze slices in an airtight container up to 2 months, then thaw overnight in the fridge and reheat. For a higher-protein option, use higher-protein milk.