It’s a great morning to make strawberry cheesecake for breakfast! My easy cottage cheese oatmeal bake is sweet, moist, and oven-baked to perfection. It truly is strawberry cheesecake in oatmeal form!
I have an amazing strawberry cheesecake overnight oats recipe, and this vanilla strawberry overnight oats, and omg how could I forget these protein strawberry cheesecake jars, but it was about dang time Fit Foodie Finds got a strawberry cheesecake baked oatmeal recipe. It’s everything you love about all the amazing baked oatmeal recipes on this site, but Linley and Rosie absolutely slayed it with the pink color (thanks to blended freeze dried strawberries!) and high-protein goodness (obviously thanks to my bestie, cottage cheese 😋).
GREAT breakfast for meal-prepping: I love making a big ol’ batch of baked oatmeal on Sundays to have on hand throughout the busy week.
It’s a healthy breakfast or snack option: I’m always looking to add a little more protein to my mornings, and this achieves that with 8g protein per slice.
Tastes like strawberry cheesecake: need I say more?! 😏😏😏
Featured Ingredients
- Cottage cheese: my protein powerhouse! This recipe uses blended cottage cheese in the baked oatmeal batter. It’s creamy, delicious, and obviously, protein-rich.
- Quick-cooking oats: using quick-cooking oats in this recipe helps keep the texture rather fluffy and not at all dense. Rolled oats will also work, but it will change the texture somewhat.
- Freeze-dried strawberries: that’s what gives this baked oatmeal its gorgeous PINK color! I also added some to the cottage cheese drizzle to give that a little pink hue, too 🌈. You’ll buy sliced freeze-dried strawberries and then blend them into a powder in either a (clean) coffee grinder or small food processor.
Find the list of full ingredients in the recipe card below.
Top With Drizzle and Enjoy
Whatever you do, do NOT skip the cottage cheese drizzle for the top of this baked oatmeal! Not only does it add the perfect amount of cheesecake-y sweetness, it amps up the protein just a little bit more, too.
Regardless of when you enjoy this strawberry cheesecake baked oatmeal, it travels well, is delicious served hot or cold, and is just a dang good way to enjoy oats 🥰🥰
More Topping Ideas
When I’m having this for breakfast multiple times in one week, I like to switch up the toppings a bit for some variety (obviously my toddler appreciates this too 😋). Here are some of my go-tos:
- Fresh strawberries
- Dollop of Greek yogurt or cream cheese
- Chocolate chips
- Peanut butter
Once your baked oatmeal has fully cooled, I like to slice it into single servings and place it into a glass, airtight container.
Store your baked oats in the refrigerator for up to 5 days. While you can leave it out overnight on the counter, they will last much longer in the fridge.
Other Oatmeal Bakes and Recipes to Try
FAQs
I haven’t tested this recipe with protein powder since it’s already protein rich thanks to the rolled oats and cottage cheese. But many of our other baked oatmeal recipes use protein powder, so feel free to choose from one of those if protein powder is a must-have for you!
You could definitely substitute the cottage cheese for a dairy free variety to eliminate dairy from this recipe. Choose something besides a nut milk if you want to keep things nut-free. And, lastly, this recipe hasn’t been tested with a flax egg, so I cannot say whether that would work.
Yes! You can use both rolled oats and quick cooking oats in most baked oatmeal recipes. Steel cut oats will not work as a substitution.
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Preheat the oven to 350℉ and spray an 8×8-inch baking pan with cooking spray.
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Place the wet ingredients into a bowl and mix to combine. Set aside.
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In a separate bowl, add the dry ingredients and mix to combine.
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Slowly add the dry ingredients to the wet and mix until combined. Transfer to the prepared baking dish.
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Bake at 350℉ for 20-25 minutes or until the oatmeal bake has firmed up.
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To make the drizzle, add the blended cottage cheese, maple syrup, and strawberry powder to a bowl and mix to combine.
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Drizzle the strawberry cottage cheese over the top and serve.
- I used freeze-dried strawberries, but any freeze-dried berry can be used.
- I make freeze-dried strawberry powder in a coffee grinder or small food processor.
Calories: 209 kcal, Carbohydrates: 28 g, Protein: 8 g, Fat: 7 g, Fiber: 2 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
