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Strawberry Cheesecake Baked Oatmeal

Strawberry cheesecake baked oatmeal with a golden baked oat base and a tangy cream cheese swirl. Fresh strawberries bake right into the top layer for a spoonable, meal-prep style healthy breakfast bake.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Rolled oats
  • 2.5 cup rolled oats
Milk
  • 2 cup milk
Eggs
  • 2 eggs
Honey or maple syrup
  • 3 tbsp honey or maple syrup
  • 2 tbsp honey
Vanilla extract
  • 1 tsp vanilla extract
  • 0.5 tsp vanilla
Baking powder
  • 1 tsp baking powder
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.125 tsp salt pinch
Fresh strawberries
  • 1.5 cup fresh strawberries, sliced
Cream cheese
  • 4 oz cream cheese, softened

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease an 8x8 baking dish. Brush the dish evenly so the oatmeal releases cleanly.
  2. Mix rolled oats, milk, eggs, honey, vanilla, baking powder, cinnamon, and salt, then pour the mixture into the baking dish. Stir until no dry oat patches remain, then spread into an even layer.
  3. Fold the sliced strawberries gently into the oat mixture. Stop as soon as the strawberries are evenly distributed to keep them intact.
Make the cream cheese swirl
  1. Beat cream cheese, honey, and vanilla until smooth. The mixture should look glossy and spreadable for clean swirls.
  2. Dollop the cream cheese mixture over the top of the oats. Use spoonfuls across the surface so swirls form throughout.
  3. Use a toothpick or skewer to swirl the cream cheese into the surface. Pull through a few times in different directions for a marbled cheesecake look.
Bake and serve
  1. Bake at 375°F for 30–35 minutes, until the center is set and the top is golden. Look for a lightly browned surface and slight jiggle that tightens as it cools.
  2. Serve warm with extra honey and fresh strawberries. Spoon scoops into bowls and drizzle honey right before eating.

Notes

Pro tip: soften the cream cheese fully so the swirl stays smooth and streaky instead of lumpy. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warmed through. Freezing is yes—freeze baked portions up to 2 months and thaw overnight in the fridge. For a lighter option, use skim or low-fat milk and still keep the honey/vanilla swirl for the cheesecake flavor.