Strawberry Cheesecake Baked Oatmeal
Recipe Info
Ingredients
- 2 cups rolled oats, (192 grams)
- 2 scoops Vanilla Milkshake Premier Protein Powder, (60 grams)
- 1/2 tsp baking powder, (2 grams)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup Strawberries & Cream Premier Protein Shake, (8 oz)
- 2/3 cup vanilla Greek yogurt, (5.36 oz)
- 2 cups strawberries, chopped, (290 grams)
- 3 tbsp maple syrup, (1.5 oz)
- 3 tbsp unsalted butter, melted, (42 grams)
- 1 large egg
- 1 large egg white
- 1 tsp vanilla extract
Cheesecake swirl:
- 1/4 cup low sugar strawberry preserves, (53 grams)
- 4 oz reduced fat cream cheese
- 3 tbsp powdered sugar, (23 grams)
- 1 tbsp Strawberries & Cream Premier Protein Shake
- 1/2 tsp vanilla extract
Directions
- Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with coconut oil and set aside.
- In a small bowl, whisk all cheesecake swirl ingredients except strawberry preserves until smooth. Set aside.
- In a large bowl, add all dry ingredients (including strawberries) and mix. In a separate bowl, add wet ingredients and whisk until smooth. Pour into prepared casserole dish and spread evenly.
- Dollop cream cheese mixture on top of oatmeal mixture. Add dollops of strawberry preserves beside or on top of the cream cheese mixture, then swirl with a knife, being careful not to overmix.
- Cover dish with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for another 20-25 minutes or until the center of the oatmeal appears mostly firm with very little movement when the dish is jiggled.
- Allow to cool for at least 15 minutes, then cut into 6 pieces for serving.