Strawberry Cheesecake Baked Oats (High-Protein)
A cozy, high-protein strawberry cheesecake baked oats recipe that tastes like dessert but is built to fuel workouts, support recovery, and keep you full for hours.
Ingredients
Baked oats
- 1 cup rolled oats
- ½ cup Greek yogurt, or dairy free alternative
- 1 scoop vanilla protein powder
- 1 whole egg, or flax egg
- ½ cup milk, or plat based milk
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¾ cup strawberries, sliced
Cheesecake Swirl
- 3 tbsp cream cheese
- 1 tsp maple syrup
- 1 splash milk, to thin if needed
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a small baking dish or ramekins.
- In a blender, combine oats, Greek yogurt, protein powder, egg, milk, maple syrup, baking powder, and vanilla extract. Blend until smooth.
- Fold in chopped strawberries.
- Pour the batter into your baking dish.
- In a small bowl, mix together the cream cheese (or cottage cheese), sweetener, and a splash of milk until smooth. Swirl into the top of the batter.
- Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
- Let cool slightly, then serve warm.
Notes
- Protein boost: Add an extra ½ scoop protein powder or use cottage cheese in the batter
- Pre-workout: Eat ~60–90 minutes before training for sustained energy
- Post-workout: Ideal for recovery — carbs + protein to support muscle repair
- Meal prep friendly: Stores in the fridge for up to 4 days
Calories: 418kcal, Carbohydrates: 51g, Protein: 24g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 365mg, Potassium: 518mg, Fiber: 5g, Sugar: 18g, Vitamin A: 403IU, Vitamin C: 32mg, Calcium: 392mg, Iron: 2mg