These peanut butter cheesecake baked oatmeal muffins feature creamy peanut butter and cream cheese to create a dessert-inspired breakfast!
I make a lot of baked oatmeal. Like A LOT.
Peanut butter is the flavor I create the most. It’s simple, creamy, and smooth, with added protein.
This time I decided to up the ante by incorporating cream cheese to create a no-bake peanut butter cheesecake icing. Yes, please!
Ingredients in Peanut Butter Cheesecake Baked Oatmeal
Old-Fashioned or Rolled Oats
Butter or Coconut Oil
Applesauce
Brown Sugar
Maple Syrup
Vanilla
Peanut Butter
Eggs
Milk
Flour
Baking Powder
Cream Cheese
Powdered Sugar
Baked Oatmeal Tips
- There are so many possible flavor combinations! Add some chopped pecans, almonds, or chocolate chips.
- Adding a bit of fat (coconut oil or butter) 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 5-6 days. I prefer re-heating in the microwave for 30-45 seconds.
Is cream cheese really cheese?
Yes, it is! The FDA defines it as a fresh cheese. It is a soft, mild cheese made from cream and cow’s milk.
How is cream cheese made?
Lactic acid is added to cream. This causes it to separate into curds (white and chunky) and whey (the liquid.) The whey is drained. Next, the curds are heated, along with stabilizers, which becomes cream cheese.
How to Soften Cream Cheese
The best way is to set it on the counter for 1-2 hours. If you forgot to plan ahead, you can also beat it with a hand mixer for about one minute OR heat in the microwave for 10-second intervals until softened.
Replacements for Cream Cheese
- Neufchatel
- Marscapone
- Greek Yogurt
- Ricotta
- Silken Tofu
- Sour Cream
50 minutes
Peanut Butter Cheesecake Baked Oatmeal
Ingredients
- 2 Tbsp. butter or coconut oil, melted
- 1/2 c. applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 4 Tbsp. creamy peanut butter
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. flour (I use oat flour)
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
- Optional: mini chocolate chips
- Optional: protein powder
Peanut Butter Cheesecake Icing
- 8 oz. cream cheese or neufchatel, softened
- 3 Tbsp. creamy peanut butter
- 2 Tbsp. cream or milk
- 1/4 - 1/3 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter/oil, applesauce, brown sugar, maple syrup, peanut butter, vanilla, eggs, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats and mini chocolate chips. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups.
- In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the peanut butter, milk/cream, and powdered sugar. Pipe or spread over cooled oatmeal.