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