Sometimes, I really think I can't come up with a new baked oatmeal flavor. I've created over 20 varieties so far. Then...BAM! A new idea hits me and it's usually so simple.

Cheesecake is such a classic, year-round dessert. Served at parties, luncheons, brunch, and found on countless dessert menus. Some claim that cheese and cake should never go together. But, two of my favorite things together in one dish??? Sounds wonderful to me! Others debate the fact that its's more of a pie than a cake. Sure, I can see that...but...who cares?!?! It is creamy & delicious, and sometimes that is all that matters. 

Full Disclosure: I added cream cheese to the oatmeal before baking. And...you can't taste it AT ALL. So, I'd recommend just sticking with sweetened cream cheese on top. Save yourself a few calories and the extra hassle.

Dessert for breakfast and I dare say it's healthy!

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Ingredients in Chocolate Chip Cheesecake Baked Oatmeal

• Old-Fashioned or Rolled Oats
• Butter or Coconut Oil
• Applesauce or Yogurt
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Milk
• Flour
• Baking Powder
• Mini Chocolate Chips
• Cream Cheese
• Powdered Sugar

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Baked Oatmeal Tips

• There are so many possible flavor combinations! Add some chopped pecans, almonds, or peanut butter chips.
• Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
• Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I use Greek yogurt for some added protein. Non-dairy varieties also work well.
• Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
• Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.

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