Description
Gluten-free, small-batch, and freaking delicious! This baked oatmeal and cheesecake hybrid is a new weekend breakfast go-to.
Ingredients
Scale
For the oat layer:
- 1 3/4C old-fashioned oats
- 1C almond flour
- 1/2t baking soda
- 1/2t kosher salt
- 3/4t ground cinnamon
- 1/2C dark brown sugar
- 1 egg
- 1/2C unsalted butter, melted and slightly cooled
- 1/4C whole milk
- 1t vanilla extract
- 1T molasses
For the cheesecake layer:
- 12oz strawberries
- 1/4C + 2T granulated sugar
- 6oz cream cheese, cubed and at room temperature
- 2T sour cream
- 1 egg
- 1t vanilla extract
Instructions
- Hull and chop the strawberries into bite-sized pieces. Sprinkle 2T of sugar over the top, mix together, and set aside.
- Line an 8×8 square pan with parchment paper (making sure the sides and corners are covered). Preheat the oven to 350F.
- In a large bowl, combine the oats, almond flour, baking soda, salt, cinnamon, and brown sugar. Stir together, making sure to break up any lumps of sugar.
- In a separate bowl, whisk together the egg, melted butter, milk, vanilla, and molasses. Pour this mixture into the bowl with your dry ingredients and stir to combine, ensuring everything is moistened. Remove 1/2C of the mixture and set aside to use as a topping.
- Pour the remaining oat mixture into your lined pan. With a rubber spatula (or super clean fingers) press the mixture down to create an even layer that fills the corners, leaving no gaps. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream together on medium until soft. Scrape down the bowl and beat on high for about 1 minute to ensure there are no lumps.
- Turn the mixer down to low and stream in 1/4C of sugar, scraping the bowl down when necessary to make sure all of the sugar is incorporated. Add the egg and vanilla and beat on medium-high to high for another minute.
- Pour your cheesecake mixture over the top of your oats, spreading it out with a spatula. Arrange your now-syrupy strawberries on top, pushing them in slightly to make for easier cutting later. Take the reserved 1/2C of oat mixture and break off small chunks and place them on top as well.
- Bake for 35-45 minutes. Or until the oat topping is golden brown and there is BARELY a wiggle in your cheesecake. The longer it stays in, the easier it will be to cut. If serving as-is, which I recommend, let cool for about 5 minutes before scooping right out of the pan.
- If making bars: Let cool for 10-15 minutes before transferring to a wire rack. Let chill further in the refrigerator for at least 30 minutes before slicing. Heads up, they’ll still be a wee crumbly, so use a fork when eating!