Disguised as a sweet dessert, this gluten free Oreo cheesecake baked oatmeal makes a fun and healthy breakfast!
Let me start by saying that I am a HUGE liar.
True Confession: No gluten free Oreos were harmed in the making of this delicious breakfast treat!
Why?!?
Because, I used a different variety of gluten free chocolate sandwich cookies. When Nabisco finally came out with a gluten free Oreo, I was BEYOND excited. I could finally enjoy my favorite cookie again! And while they are good…my local grocery store carries a brand that just does it better.
So, feel free to use your favorite chocolate sandwich cookie…even if that’s not Oreo.
Ingredients in Gluten Free Oreo Cheesecake Baked Oatmeal
Old-Fashioned or Rolled Oats
Butter or Coconut Oil
Applesauce
Brown Sugar
Maple Syrup
Vanilla
Eggs
Milk (can use dairy free)
Flour (I use oat flour)
Baking Powder
Gluten Free Chocolate Sandwich Cookies
Cream Cheese
Powdered Sugar
Can you put oatmeal in the oven?
But, of course! Traditionally, oatmeal is most often cooked on the stove or perhaps in the microwave, but it can also be baked. I prefer the baked variety as it tends to be mush-free!
Can I add protein powder to baked oatmeal?
Absolutely! 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. Then, I will reduce the flour to about 1/4 of a cup. It’s great to balance some of the carbs in the oatmeal, but you could also serve with protein- eggs, Greek yogurt, etc.
How long does baked oatmeal keep?
In the fridge, baked oatmeal should keep for 5-6 days.
Neufchâtel vs. Cream Cheese
It is a common misconception that Neufchâtel is a low-fat cream cheese. In reality, it has many similarities; however, it is NOT cream cheese. Neufchâtel is a soft cheese, that originated from Neufchâtel, France. It is naturally lower in fat and can easily replace cream cheese in recipes. The texture may be a little different and not quite as rich as full-fat cream cheese.
50 minutes
Gluten Free Oreo Cheesecake Baked Oatmeal
Ingredients
- 2 Tbsp. butter or coconut oil, melted
- 1/2 c. applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. baking powder
- 1/2 c. flour (I use oat flour)
- 1/4 tsp. salt
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
- 4-6 gluten free chocolate sandwich cookies, crushed
- Optional: protein powder
Oreo Cheesecake Icing
- 8 oz. cream cheese or neufchatel, softened
- 2 Tbsp. milk or cream
- 1/4 - 1/3 c. powdered sugar
- 3 - 4 gluten free chocolate sandwich cookies, crushed
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter/coconut oil, applesauce, brown sugar, maple syrup, vanilla, eggs, baking powder, flour, and salt. Carefully whisk in the milk. Then, stir in the oats and crushed cookies. Next, pour into a greased 9x13 baking dish or 12-14 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. Stir in the crushed cookies. Pipe or spread over cooled oatmeal.