With this chocolate chip cheesecake baked oatmeal muffins, you can finally have dessert for breakfast and feel good about the wholesome ingredients! Go ahead, have two!
Sometimes, I really think I can’t come up with a new baked oatmeal flavor. I’ve created over 20 varieties so far. Then…BAM! A new idea hits me and it’s usually so simple.
Cheesecake is such a classic, year-round dessert. Served at parties, luncheons, brunch, and found on countless dessert menus. Some claim that cheese and cake should never go together. But, two of my favorite things together in one dish??? Sounds wonderful to me! Others debate the fact that its’s more of a pie than a cake. Sure, I can see that…but…who cares?!?! It is creamy & delicious, and sometimes that is all that matters.
Full Disclosure: I added cream cheese to the oatmeal before baking. And…you can’t taste it AT ALL. So, I’d recommend just sticking with sweetened cream cheese on top. Save yourself a few calories and the extra hassle.
Dessert for breakfast and I dare say it’s healthy!
Ingredients in Chocolate Chip Cheesecake Baked Oatmeal Muffins
Old-Fashioned or Rolled Oats
Coconut Oil
Applesauce or Yogurt
Brown Sugar
Maple Syrup
Vanilla
Eggs
Milk
Flour
Baking Powder
Mini Chocolate Chips
Cream Cheese
Powdered Sugar
Is baked oatmeal healthy???
YES! Well…that depends on the ingredients used. I like to add a fun ingredient or two (ie. chocolate chips), but you’re still getting that whole-grain goodness with protein and fiber.
Can I add protein powder to baked oatmeal muffins?
Absolutely! I usually do. If you stick with vanilla or a non-flavored variety, you won’t really alter the flavor of the oatmeal. I typically add 2 scoops. It’s great to balance some of the carbs in the oatmeal, but you could also serve with protein- eggs, Greek yogurt, etc.
BAKED OATMEAL TIPS
- There are so many possible flavor combinations! Add some chopped pecans, almonds, or peanut butter chips.
- Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
- Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I use Greek yogurt for some added protein. Non-dairy varieties also work well.
- Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
- Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
Why is it called cheesecake?
Custard pie may be the best descriptor for this classic dessert. Versions of cheesecake have been around since ancient Greek and Roman times. These early versions sometimes included cheese and flour, which is likely why it is referred to as a cake.
45 minutes
Chocolate Chip Cheesecake Baked Oatmeal
Ingredients
- 2 Tbsp. coconut oil, melted
- 1/2 c. applesauce or yogurt
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. baking powder
- 1/2 c. flour (I used oat)
- 1 c. milk (I used almond milk)
- 2 c. old-fashioned or rolled oats
- 1/3 c. mini chocolate chips
Cheesecake Frosting
- 8 oz. light cream cheese, softened
- 2 Tbsp. milk or cream
- 1/4 - 1/3 c. powdered sugar
- Optional: 1/2 c. Greek yogurt
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, maple syrup, vanilla, eggs, baking powder, and flour. Carefully whisk in the milk. Then, stir in the oats and chocolate chips. If desired, stir in the cream cheese. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups. Bake for 30 minutes.
- In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the milk/cream and powdered sugar. Pipe or spread over cooled oatmeal.