I always love baked oatmeal because it’s convenient and easy to meal-prep. If I didn’t have breakfast already prepared and waiting in the fridge each morning, I probably wouldn’t bother to eat it. Oatmeal is very filling, and all the Greek yogurt adds a bunch of extra protein too. I tried an experiment with lemonade-inspired oatmeal this time.

You can reheat baked oatmeal but I usually don’t, because I don’t prefer to put a tremendous amount of effort into my breakfast each morning. It’s fine cold, straight from the fridge. This is a simple recipe, and you don’t need to be too precise with it.

Print Recipe

Lemon Cheesecake Baked Oatmeal

Prep Time10

Cook Time45

Servings: 6

Calories: 358kcal

Ingredients

1½ cup nonfat Greek yogurt
1 egg
¼ cup liquid egg white
½ cup sugar
¼ cup lemon juice
1 teaspoon lemon zest (1 lemon's worth)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1½ cups milk of your choice
3 cups old fashioned rolled oats

Cheesecake Topping

4 ounces cream cheese
2 tablespoon sugar
1 teaspoon lemon juice

Instructions

Preheat oven to 375 °F. Spray a 9×13-inch casserole dish with nonstick spray.
In a large mixing bowl, whisk the eggs into the yogurt until fully beaten and incorporated.
Whisk in the sugar, lemon juice, lemon zest, vanilla extract, baking powder and salt.
Stir in the milk
Stir in the rolled oats
Pour the oatmeal mixture into the prepared casserole dish.
In a small bowl, mix together the cream cheese, 2 tablespoons of sugar and 1 teaspoon of lemon juice. Spread it on top of the oatmeal mixture as evenly as you can. I like to drop several dollops of cream cheese on top of the oatmeal and spread it around with a butter knife.
Put the casserole dish in the oven and bake for 45 minutes, until a skewer inserted into the center of the oatmeal comes out clean.