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Strawberry Cheesecake Baked Oatmeal

Strawberry cheesecake baked oatmeal is a healthy breakfast bake with a golden set center, a cream cheese swirl, and fresh strawberry topping. Rolled oats bake until tender, then finish warm with honey for a creamy, spoonable texture.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 440
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
Vanilla extract
  • 1 tsp vanilla extract
Baking powder
  • 1 tsp baking powder
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.25 tsp salt pinch
Fresh strawberries
  • 1.5 cup fresh strawberries, sliced
Cream cheese swirl
  • 4 oz cream cheese, softened
  • 2 tbsp honey
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease an 8x8 baking dish. This prevents sticking and helps the oatmeal bake evenly.
  2. Mix rolled oats, milk, eggs, honey or maple syrup, vanilla extract, baking powder, cinnamon, and salt, then pour into the greased dish. Stir until the mixture is evenly combined.
  3. Fold sliced strawberries gently into the oat mixture. Keep them intact so they stay juicy throughout baking.
Make the cheesecake swirl
  1. Beat cream cheese, honey, and vanilla until smooth. The swirl should look glossy and spreadable.
  2. Dollop the cream cheese mixture over the top of the oats. Aim for a few spoonfuls so the marbling spreads as it bakes.
  3. Use a toothpick or skewer to swirl the cream cheese into the surface. Drag in gentle lines so you see ribbons across the top.
Bake and serve
  1. Bake at 375°F for 30–35 minutes until set and golden. Look for a firm center that no longer jiggles much.
  2. Serve warm with extra honey and fresh strawberries. Drizzle while hot so the honey sinks slightly into the oatmeal.

Notes

Pro tip: let the baked oatmeal cool for 5 minutes before scooping so the center sets more cleanly. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is not recommended because the creamy swirl can soften after thawing. For a lighter option, swap the milk for unsweetened almond milk (texture may be slightly less creamy).