Baked oatmeal is typically best right out of the oven. However, when you take cake-like baked oatmeal and refrigerate it, it transforms into a breakfast that's dense and creamy, like cheesecake.

Turtle Cheesecake Baked Oatmeal [Vegan]

$2.99
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Ingredients

  • 1/2 cup worth of diced yellow squash or (peeled) zucchini
  • 1/4 cup non-dairy milk of choice
  • 1/2 cup old-fashioned oats
  • 2 tablespoons vegan cream cheese
  • 1 teaspoon lemon juice
  • A pinch of salt
  • 1/4 teaspoon baking powder
  • A handful of chocolate chips or chopped chocolate
  • A handful of chopped raw pecans
  • Caramel sauce, for drizzling

Preparation

  1. Preheat the oven to 350°F and spray a single-serving ramekin with non-stick spray.
  2. Puree all ingredients except chocolate, pecans, and caramel together in a food processor until it forms a batter.
  3. Stir in chocolate and pecans.
  4. Pour half of the batter in a ramekin. Drizzle on a little caramel. Pour the rest of the batter on top and top with more caramel.
  5. Bake for 20-25 minutes, or until the top is no longer doughy. Feel free to add more caramel, chocolate, or pecans on top before serving!
  6. Optional: Put in fridge to chill. If you eat it cold, it has a similar feel and texture to real cheesecake


About The Author

Lauren Smith

See My Recipes

Who says oatmeal is boring? Bring breakfast back with a bang!

Lauren Smith is the author of theoatmealartist.com, a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!

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