Chocolate Cheesecake Baked Oatmeal
This Chocolate Cheesecake Baked Oatmeal is a deliciously rich and creamy breakfast treat!
Equipment
- Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Whisk or fork
Ingredients
- 1/2 cup rolled oats providing fiber and texture
- 1 tbsp cocoa powder adds rich chocolate flavor
- 1 1/2 tbsp pure maple syrup OR pinch uncut stevia for natural sweetness
- 1/8 tsp salt enhances flavors
- 2 tbsp cream cheese or vegan cream cheese provides creamy cheesecake essence
- 1/4 cup applesauce, yogurt, or mashed banana for moisture and sweetness
- 2 tbsp milk of choice almond, oat, or cow’s milk
- 1 tbsp oil, nut butter, or additional milk adds richness
- 1/4 tsp pure vanilla extract for depth of flavor
- 1 handful mini chocolate chips optional for extra chocolatey treat
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a mixing bowl, combine the rolled oats, cocoa powder, and salt. Mix well.
- In another bowl, whisk together the cream cheese, applesauce, milk, oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until fully combined. Add maple syrup and fold in mini chocolate chips if using.
- Grease your baking dish and pour the oatmeal mixture into it, spreading evenly.
- Bake for about 25-30 minutes, until the top is set.
- Let it cool for a few minutes before serving. Enjoy warm or refrigerated!
Notes
- This baked oatmeal can be stored in the fridge for up to five days.
- Customize it by adding nuts or seeds for crunch.
- Try different sweeteners like honey or agave syrup.