Strawberry Cheesecake Baked Oats

This one came together on a whim and has stuck around ever since. A chocolate chip protein base, gently sweetened and coloured with a small beetroot that you will not taste but will absolutely thank later, topped with a generous layer of non-dairy yogurt and a dusting of freeze-dried strawberry powder.

It sits somewhere between breakfast and dessert, which is exactly where I like my baked oats to live.

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This recipe is:

• Vegan & dairy free

• High protein

• Refined sugar free

• Made with wholesome, everyday ingredients

Why This Recipe Works

The beetroot is the quiet hero of this recipe. Blended into the batter, it adds natural sweetness, moisture, and a subtle pink tint that makes the base feel like an actual cheesecake without changing the flavour. The chocolate chip protein powder and mashed banana round everything out, giving you a soft, moist base that holds up beautifully once chilled.

• Beetroot adds natural colour and moisture without any flavour you can detect

• Mashed banana keeps the base soft and naturally sweet

• Chocolate chip protein powder makes every bite feel like a treat

• Non-dairy yogurt on top adds that classic cheesecake tang

• Portions out into 10 servings, ideal for meal prep

How to Make Strawberry Cheesecake Baked Oats (Overview)

This comes together in 3 simple steps:

1. Blend the Batter

Blend the protein powder, oat flour, yogurt, beetroot, milk, vanilla, flax eggs, sweetener, cocoa powder, and banana until smooth.

2. Bake

Pour into a lined pan and bake until a toothpick comes out almost clean.

3. Top and Chill

Top the cooled base with yogurt and freeze-dried strawberry powder, then refrigerate until set.

Tips for Best Results

• Add a splash more water if your batter feels thicker than usual, consistency can vary depending on your protein powder

• Let the base cool before topping, so the yogurt does not melt in

• A full 2 hours in the fridge helps the flavours settle and makes for cleaner slices

• Fresh strawberries work just as well as the freeze-dried powder for topping

Strawberry Cheesecake Baked Oats

Prep Time: 15 minutes Cook Time: 30–45 minutes Chill Time: 2 hours Total Time: about 3 hours Servings: 10

Ingredients

Protein Base

2 cups chocolate chip plant protein powder

1/2 cup oat flour

1/4 cup vegan yogurt

1 small beetroot, cubed (about 1/3 cup)

1 cup soya milk or any non-dairy milk

2 tsp vanilla extract

2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water)

1/3 cup monkfruit powder or any granulated sweetener

2 tbsp cocoa powder

1½ bananas, mashed (about 1/3 cup)

To Finish

Non-dairy yogurt, generous amount

Freeze-dried strawberry powder or fresh strawberries, for topping

Instructions

1. Preheat oven to 175°C and line a 9×13 baking pan.

2. Blend all the protein base ingredients together until smooth, adding a little extra water if needed to loosen the batter.

3. Pour into the prepared pan and bake for 30–45 minutes, until cooked through and a toothpick comes out almost clean.

4. Let the base cool slightly.

5. Top with a generous amount of non-dairy yogurt and dust with freeze-dried strawberry powder or fresh strawberries.

6. Refrigerate for 2 hours before slicing and serving.

Notes

• Approximate macros per serving are 180 kcal, 18g protein, 20g carbs, and 4g fat

• Note that flax eggs are not real eggs, just a plant based binder