Enjoy dessert for breakfast with this healthy strawberry cheesecake breakfast bake! It’s loaded with the delicious sweet and tangy flavour of a cheesecake, while having the awesome nutritional value of a bowl of oats. And it’s super easy to make gluten-free and vegan, so anyone can enjoy!
Y’all know I love me some dessert for breakfast!
And you all know that I have no business saying y’all since my Canadian butt is about as far removed from the South as you can get. Case in point -> I’ve never been to any of the states that make up the South (closest I came is New Mexico), and I actually had to google whether it’s spelled “y’all” or “ya’ll”… both of which are correct, according to the infinite wisdom that is Wiki. Snort.
Anyways! breakfast for dinner is the… no, wait. Not breakfast for dinner. Dessert for breakfast is the topic of the day because that’s basically what this strawberry cheesecake breakfast bake tastes like…
Despite not being a fan of cheesecake, I really, really like cream cheese.
I think a big part of it has to do with the fact that my mom used to make the most ridiculously delicious crepes, which she’d stuff with cream cheese and jam, and I’d go on to stuff in my face all nom, nom, nom style.
But because I lack crepe-making
skills patience, I’ve been enjoying the sweet & tangy combo on things like toast, English muffins, rice cakes, and, more recently, breakfast bakes…
If you’re not familiar with them, my breakfast bakes are kind of like individually-sized baked oatmeals, but with some of the oats replaced with a couple spoonfuls of oat bran and flour. This give them a lighter, fluffier, and doughier texture, while still offering plenty of fiber and staying power.
The main difference with this one is that I mixed a few spoonfuls of cream cheese into the batter to give it that sweet and tangy cheesecake vibe… which works SO, so well with the strawberries.
And if you want to make this vegan? Just use a dairy-free cream cheese alternative. The same thing goes for making it gluten-free – just use a gluten-free flour. I’ve made countless variations of these bakes over the years, and while there might be subtle differences with different flours, they all turn out really well.
Ooey-gooey on the inside; slightly crisp on the outside; and loaded with sweet berry flavour. Basically dessert for breakfast.
I’d love to know if you make this (or any!) recipe! Tag #runningwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) oat bran*
- 2 Tbsp (15 g) flour of choice**
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened almond milk
- 2 Tbsp (30 g) cream cheese, softened***
- 1 Tbsp (15 ml) sweetener of choice
- 1/2 tsp vanilla extract
- 1/4 cup (40 g) diced strawberries, fresh or frozen
- 1 tsp of graham cracker crumbs, for topping (optional)
- Preheat your oven to 350°F (176°C).
- In an individual sized (~16oz./500 ml) ramekin, combine the oats, oat bran, flour, baking powder, and salt. Set aside.
- In a small bowl or cup, combine the almond milk, cream cheese, sweetener, and vanilla, mixing until well combined. If you're having problems with your cream cheese incorporating, nuke it in the microwave for a few seconds so that it becomes more "melty."
- Add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the diced strawberries and sprinkle the graham cracker crumbs on top, if using.
- Bake for 20 minutes, until the centre has set and the bake has reached your desired consistency. Remove from the oven, add your favourite toppings, and enjoy!
** I usually use an all-purpose or whole wheat flour, but this recipe works fine with most flours, including gluten-free and grain-free ones.
*** If you want to make this vegan, use a dairy-free cream cheese alternative.
Looking for more dessert for breakfast recipes? Try one of these!
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