Welp, if this isn’t a dessert oatmeal, I don’t know what is.
I told you I was going to make several variations on my Cheesecake Baked Oatmeal, did I not? Here is the first of many. I’m not sure why I decided to start with the fanciest, but I have to start somewhere, n’est-ce pas? I would argue, however, that turtle cheesecake is one of the more popular variations on the popular dessert.
Since my last adventure in cheesecake, I made a fascinating discovery. Sure, baked oatmeal is typically best right out of the oven. It’s fluffy and cake-like, warm and not dried out. However, cheesecake isn’t necessarily meant to be fluffy and cake-like. It should be more dense and creamy. By accident, since I had made several new oatmeal recipes and put all the leftovers in the fridge, I found out that chilling this oatmeal actually makes it taste and feel more like real cheesecake.
Cold baked oatmeal? Yes. I know, it’s crazy. But it’s stunning.
I recognize not everyone is willing to bake oatmeal and then put it in the fridge and wait to eat it. I realize not everyone is making 5 oatmeals at a time and storing them in the fridge until later like I do. I just want you to know that it’s an option. And a delicious one. 🙂
- [reads] So I pissed off a lot of meat eaters with this “Open Letter to Self-Proclaimed Carnivores.”? Oops. #sorrynotsorry
- [eats] Make this Gingerbread Almond Butter by Emilie Eats and put it on top of everything. ?
What you'll need:
- 1/2 cup worth of diced yellow squash or (peeled) zucchini
- 1/4 cup milk of choice
- 1/2 cup old-fashioned oats
- 2 tbsp cream cheese (I used Tofutti)
- 1 tsp lemon juice
- pinch of salt
- 1/4 tsp baking powder
- handful of chocolate chips or chopped chocolate
- handful of chopped raw pecans
- caramel sauce (I used caramel-flavored agave)*
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree all ingredients except chocolate, pecans, and caramel together in a food processor until it forms a batter.
- Stir in chocolate and pecans.
- 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.
- 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!
- Optional: Put in fridge to chill. If you eat it cold, it has a similar feel and texture to real cheesecake!
Just an FYI:
*You could substitute maple syrup or honey. Adapted from my Cheesecake Baked Oatmeal.