Strawberry Cheesecake Baked Oatmeal

I’ve read several articles about the health benefits of oatmeal and blogs about new ways to enjoy oatmeal, including baked oatmeal, are popping up all over.  So, I have been experimenting with some healthy recipes of our own.  This strawberry cheesecake recipe is our favorite so far.  I usually make this the night before and it is enough for both of us for breakfast for the next two days.  The oatmeal keeps very well in the fridge for a couple of days.


3 cups quick oats
1 packet fat free, sugar free cheesecake pudding mix powder (or 100 grams of speisequark for a cleaner breakfast with even more protein)
2 cups vanilla soy milk or Almond milk
1 tablespoon vanilla extract
2 egg whites or the Egg Beater equivalent of 2 eggs
6-8 strawberries, sliced
1 medium banana, sliced
3-4 Tablespoons sugar free strawberry preserves
1 scoop vanilla protein powder


Combine the dry ingredients in 1.5 – 2 quart oven safe dish.
Stir the vanilla extract into the milk, then add the milk to the oats and stir until all oats are moist.  Stir in the eggs.
Gently fold in the sliced strawberries, bananas and strawberry preserves.

Bake 30 minutes at 190 C or 375 F for 30 minutes, serve warm.

Makes about 5 servings

This entry was posted in From Our Teeny Tiny German Kitchen and tagged , , , . Bookmark the permalink.

One Response to Strawberry Cheesecake Baked Oatmeal

  1. I love strawberries and cheesecake, a perfect match 🙂

    “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. ”
    -Calvin Trillin

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