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Strawberry Cheesecake Baked Oatmeal

Strawberry cheesecake baked oatmeal with a creamy cream cheese swirl and golden baked oat base. Fresh sliced strawberries are folded in for a bright, jammy bite, and scoops are served warm with honey drizzle.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Baked oatmeal base
  • 2.5 cup rolled oats
  • 2 cup milk
  • 2 eggs
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 salt Pinch
Strawberries
  • 1.5 cup fresh strawberries Sliced
Cheesecake swirl
  • 4 oz cream cheese Softened
  • 2 tbsp honey
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease an 8x8 baking dish.
  2. Mix rolled oats, milk, eggs, honey (or maple syrup), vanilla extract, baking powder, cinnamon, and salt, then pour into the dish.
  3. Fold the sliced fresh strawberries gently into the oat mixture.
  4. Beat the softened cream cheese, honey, and vanilla until smooth, then dollop over the top of the oats.
  5. Use a toothpick or skewer to swirl the cream cheese into the surface so it streaks through the oats.
  6. Bake for 30–35 minutes until set and golden.
  7. Serve warm with extra honey and fresh strawberries.

Notes

For clean swirl lines, dollop the cream cheese in small spoonfuls and swirl lightly—overmixing can blend the swirl away. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave. Freezing is not recommended due to texture changes in the oats and strawberries. Dietary swap: use lactose-free milk or a lactose-free cream cheese to keep the same cheesecake swirl texture.