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Strawberry Cheesecake Oats

Breakfast and baked goods

Strawberry Cheesecake Oats

@violetwitchel

Serves 6-8 oats

Ingredients

For the Strawberry Oats

  • 1 pint of very ripe strawberries
  • 1/4 cup sugar
  • Juice of 1 Meyer lemon, ~2 Tbs; or juice of 1/2 regular lemon, ~1 Tbs
  • 1/4 tsp Kosher salt
  • 1/2 tsp vanilla
  • 1 cup rolled coats
  • 2 Tbs chia seeds

For the Crumble

  • 2 oz butter, softened (4 Tbs, 1/2 stick)
  • 2 oz oats (57 grams)
  • 1 oz gf flour (28 grams)
  • 1 oz white sugar (28 grams)
  • 2 oz brown sugar (57 grams)
  • 1/2 tsp Kosher salt
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • 1/4 tsp vanilla

To assemble

  • 2 cups vanilla Skyr or Greek yogurt

Directions

  1. Cut the tops off the strawberries and roughly dice them.
  2. Add the strawberries to a blender with the sugar, lemon juice, salt, and vanilla. Blend on high till smooth, about 20-30 seconds. You don’t want to overblend and pulverize the seeds.
  3. Pour the strawberry puree into a large bowl. Whisk in the oats and chia and let it set for 30 minutes while you prepare the crumble.
  4. Preheat the oven to 350F.
  5. In a small bowl, mix together the butter, oats, flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla.
  6. Evenly spread the crumble on a lined baking sheet.
  7. Bake for 10-15 minutes until melted and brown.
  8. Remove from the oven and let cool completely.
  9. Spoon 1/4 cup of oat mixture into a small container. Spoon a 1/4 cup of yogurt on top of that. Break the crumble into small pieces, and spread evenly on top of the yogurt.
  10. Store in the fridge for up to 5 days. The crumble will not stay crispy after day 3. You can store separately if that bothers you.

Recipe credited to @violetwitchel. Shared for documentation; please support the original creator. See our legal notice.