Skinny Strawberry Cheesecake Baked Oatmeal {dairy-free and gluten-free}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 eggs, lightly beaten
- 3 cups old fashioned rolled oats gluten-free if desired
- 1 1/2 cups (about 6.75 ounces and 192 grams) fresh strawberri sliced (reserve about 1/4 cup for topping your oats before baking)
- 1 1/4 cups milk (i use unsweetened vanilla almond milk.)
- 1/4 cup maple syrup (honey works too)
- 3/4 cup dairy-free yogurt*
- Carbohydrate 14.6820777770552 g
- Cholesterol 0.40833333250489 mg
- Fat 1.41622722204124 g
- Fiber 2.27608618174659 g
- Protein 3.01899499931574 g
- Saturated Fat 0.282343888775605 g
- Serving Size 1 1 Serving (32g)
- Sodium 12.0728055340006 mg
- Sugar 12.4059915953086 g
- Trans Fat 0.236318305547002 g
- Calories 85 calories
Preheat oven to 350 degrees F. and spray a 9 x 13 baking dish with a nonstick cooking spray or grease with oil. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in sliced strawberries (reserve about ¼ cup for topping).Beat eggs in a medium bowl and then stir in the rest of the wet ingredients (milk, vanilla, maple syrup, yogurt).Pour wet ingredients into dry ingredients and stir to combine. Transfer oatmeal to baking dish and top with the reserved sliced strawberries.Bake at 350 degrees F. for 35-40 minutes.Serve with your favorite oatmeal toppers. I enjoyed my baked oatmeal with a splash of almond milk, a drizzle of maple syrup, a sprinkling of seeds and a spoonful of yogurt. I also like to add a packet of Stevia for extra sweet goodness. :)
