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Lemon Cheesecake Baked Oatmeal

Prep Time10 minutes
Cook Time45 minutes
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 9x13-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.