Description
Cozy and indulgent Churro Cheesecake Baked Oats with a creamy cheesecake center and crunchy cinnamon-sugar topping, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups rolled oats
- 2 cups milk (or almond milk)
- 1/4 cup cream cheese, softened
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- Cinnamon sugar (for topping) — about 1–2 tablespoons (adjust to taste)
Instructions
- Preheat oven to 350°F (175°C). Grease a small baking dish (an 8×8-inch or similar-size dish works well).
- In a large bowl, combine the rolled oats, milk, brown sugar, vanilla extract, baking powder, cinnamon, and salt. Stir until evenly mixed.
- In a separate bowl, mix the softened cream cheese with a little extra sugar and a touch of vanilla until smooth.
- Whisk the egg into the oat mixture until well combined.
- Pour half of the oat mixture into the prepared baking dish, spreading it evenly.
- Spoon dollops of the cream cheese mixture over the oat layer, then cover with the remaining oat mixture.
- Sprinkle the top with cinnamon sugar.
- Bake for 25–30 minutes or until set and golden on top.
- Let cool slightly before slicing and serving warm.
Notes
For a lower-calorie version, use lower-fat cream cheese and unsweetened almond milk. Let the baked dish rest before slicing for cleaner edges.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg