Are you seeing a pattern here?
I’m a little bit obsessed with cheesecake.
I can’t get enough cheesecake-inspired treats.
I want all the cheesecake things—especially the indulgent, over-the-top versions. They’re very much my style.
This is a cheesecake-like baked oatmeal. I’m not literally putting cheesecake into the oats, but the texture and flavor are very reminiscent of it. I’ve discovered that adding mascarpone to mildly sweet breakfasts gives that creamy cheesecake vibe—best discovery ever.
Full disclosure: I don’t normally love oatmeal unless it’s a sweet instant packet or a chewy cookie, but this baked version changed my mind. It’s rich, flavorful and delightfully messy in the best way.
If I’m going to eat oatmeal, it has to be worth it—full of texture, flavor and a little decadence. This is exactly that. I’m already thinking of turning these flavors into other breakfast bowls, like a quinoa version for lunch. Why not?
Dark Chocolate Chunk Cheesecake Baked Oatmeal
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Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup loosely packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 cup canned coconut milk + extra for drizzling
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract
- 4 ounces mascarpone cheese
- 3 ounces 72% dark chocolate, chopped
Instructions
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Preheat oven to 375°F. Spray a 9×9-inch baking dish with nonstick spray.
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In a large bowl, whisk together oats, brown sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together coconut milk, egg and vanilla. Add the wet ingredients to the dry and stir until combined.
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Fold in the mascarpone, breaking it up with a spoon but leaving small chunks, then stir in the chopped dark chocolate.
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Pour the mixture into the prepared baking dish and bake 23–25 minutes, or until just set. Baking time may vary with dish size; avoid overbaking. Serve immediately with extra milk for drizzling.
Notes
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Dark chocolate provides antioxidants—so go ahead and enjoy a big bowl of deliciousness.