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Lilly’s Table

 
 
Strawberry Frozen Yogurt
© Lillys-Table.com Photo of Strawberry Cheesecake Baked Oatmeal
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Strawberry Cheesecake Baked Oatmeal

from Strawberry Cheesecake Baked Oatmeal with Strawberry Frozen Yogurt, the Week of May 6, 2012.
View the previous recipe for this meal.

Fresh strawberries and dollops of cream cheese make up this breakfast that tastes like a cross between coffee cake and oatmeal with a hint of cheesecake. A tasty option is to pour hot milk over the top to serve.

Ingredients

  • 1½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs, beaten
  • ½ cup milk
  • ½ cup plain yogurt
  • 1 tablespoon honey, more or less to taste
  • 1 teaspoon almond extract
  • 1 cup strawberries, stem and slice
  • 2 ounces cream cheese, cut into pieces

Serving Size: 3 People

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Preparation Instructions

Toss together the rolled oats, baking powder, and salt in the dish you are baking in. For a 3 serving dish, use a 2-3 cup baking dish and larger for bigger servings. This is also lovely in individual baking dishes as seen in the photo.

Whisk together the wet ingredients: eggs, milk, yogurt, almond extract, and honey.

Pour the wet ingredients over the dry and stir together. Fold in the sliced strawberries, reserving a few to place on top decoratively.

Place in the fridge overnight to bake the next morning or bake immediately at 375 for 30-40 minutes until the center is no longer jiggly. Add 10 extra minutes if the oatmeal was chilled overnight.

Serve with hot milk poured on top or a dollop of cream cheese with even more fresh strawberries.