My live is complete, there is now a great excuse to have cheesecake for breakfast! Jax and I have been having so much fun playing with oatmeal recipes. There are just so many delicious ways to change it up and we both love eating the results. Rather than a dense baked oatmeal, we have been on a big almost fluffy baked oatmeal. Stir in some berries and a cheesecake swirl and you are in breakfast heaven.
We try to keep the sugar content down, so we can have our breakfast treat without to much guilt. In this version we used jelly instead of maple syrup or honey, which are some of our favorite oatmeal sweeteners. The jelly helped boost the strawberry flavor and added to a little bit of pink.
The berries in the oatmeal are frozen from our strawberry patch. They were smaller berries from the end of the season, so I just defrosted them and added all of the bright red juice to the oatmeal mixture. I dotted the whole berries on the top of the oatmeal rather than stirring them in. If using slices, go ahead and fold them into the oatmeal before you put it in the pan.
One of my favorite things about baked oatmeal is it is so versatile. It is great hot, wonderful at room temperature and delicious cold. The cheesecake swirl will be a little bit gooeyer and soft when served warm. It will have more of a cheesecake texture when cooled down. If you are like us, you won't be able to wait for it to cool. Don't worry, it is perfect either way!
Strawberry Cheesecake Baked Oatmeal
makes 9 generous servings in a 8x8" pan
1/2 cup milk
1 cup plain yogurt
1 tsp vanilla
pinch of salt
1 tsp baking soda
1/4 cup strawberry jelly
2 1/2 cups rolled oats
3 cups strawberries, fresh or defrosted work fine
Cream cheese swirl:
8 oz cream cheese, softened
2 T jelly
Optional for serving: additional strawberries, pureed.
- Preheat oven to 350 F and grease a 8x8" pan.
- Mix together egg, milk, yogurt, jelly and vanilla until smooth. Stir in salt, baking soda and oats until combined. Fold in strawberries.
- Pour into prepared pan.
- Beat together cream cheese, jelly and egg until smooth. Dollop over oatmeal and swirl using the back of a knife.
- Bake for 40-45 minutes or until mostly set.
- May be served hot, at room temperature or cold.