Ingredients
Scale
- 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)
Instructions
- 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!
Notes
* If you don’t have oat bran, use an additional 2 tbsp (10 g) of rolled oats. ** 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.
- Prep Time: 5 mins
- Cook Time: 20 mins
Keywords: baked oatmeal, breakfast, breakfast bake, cheesecake, cream cheese, gluten-free, healthy, oats, recipe, strawberry, vegan