Strawberry Cheesecake Baked Oats Recipe
This strawberry cheesecake baked oatmeal gets its gorgeous pink color thanks to freeze-dried strawberries and is made creamy and protein-rich thanks to blended cottage cheese. It's a must-try baked oats recipe!
Servings: 9
Ingredients
Wet
- 1 cup 2% blended cottage cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup maple syrup
- 1 cup unsweetened plain almond milk
- 2 tablespoons melted coconut oil
Dry
- 2 cups quick-cooking oats
- 1/2 cup all-purpose flour any kind of flour will work
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ cup freeze-dried strawberry powder*
Cottage Cheese Drizzle
- ½ cup blended cottage cheese
- 1 tablespoon maple syrup
- 1 tablespoon freeze-dried strawberry powder
Instructions
- Preheat the oven to 350℉ and spray an 8x8-inch baking pan with cooking spray.
- Place the wet ingredients into a bowl and mix to combine. Set aside.
- In a separate bowl, add the dry ingredients and mix to combine.
- Slowly add the dry ingredients to the wet and mix until combined. Transfer to the prepared baking dish.
- Bake at 350℉ for 20-25 minutes or until the oatmeal bake has firmed up.
- To make the drizzle, add the blended cottage cheese, maple syrup, and strawberry powder to a bowl and mix to combine.
- Drizzle the strawberry cottage cheese over the top and serve.
Notes
- I used freeze-dried strawberries, but any freeze-dried berry can be used.
- I make freeze-dried strawberry powder in a coffee grinder or small food processor.
Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Fiber: 2g | Sugar: 14g