Skinny Strawberry Cheesecake Baked Oatmeal {dairy-free & gluten-free}

Skinny Strawberry Cheesecake Baked Oatmeal - both ultra decadent and dessert-like, but healthy enough for breakfast! {gluten-free & dairy-free}

Skinny Strawberry Cheesecake Baked Oatmeal {dairy-free & gluten-free}

Print Recipe

Ultra decadent and dessert-like, but healthy enough for breakfast!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 129

Author Kim

Ingredients

3 cups old fashioned rolled oats gluten-free if desired
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 1/2 cups fresh strawberries, sliced (reserve about 1/4 cup for topping your oats before baking) about 6.75 ounces or 192 grams
2 eggs lightly beaten
1 ¼ cups milk I use unsweetened vanilla almond milk.
¼ cup maple syrup honey works too
1 tablespoon vanilla extract
3/4 cup dairy-free yogurt*

Instructions

Preheat oven to 350 degrees F. and spray a 9 x 13 baking dish with a nonstick cooking spray or grease with oil. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.
Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in sliced strawberries (reserve about 1/4 cup for topping).
Beat eggs in a medium bowl and then stir in the rest of the wet ingredients (milk, vanilla, maple syrup, yogurt).
Pour wet ingredients into dry ingredients and stir to combine. Transfer oatmeal to baking dish and top with the reserved sliced strawberries.
Bake at 350 degrees F. for 35-40 minutes.
Serve with your favorite oatmeal toppers. I enjoyed my baked oatmeal with a splash of almond milk, a drizzle of maple syrup, a sprinkling of seeds and a spoonful of yogurt. I also like to add a packet of Stevia for extra sweet goodness. :)

Notes

*Any yogurt or even cottage cheese will work well.
**Nutritional information is calculated with the actual products I used. As the maple syrup sweetener, I used Walden Farms pancake syrup, which contains no sugar, calories or fat. For the yogurt, I used Kite Hill plain almond yogurt.

Nutrition