Dark Chocolate Chunk Cheesecake Baked Oatmeal.
Are you seeing a pattern here?
I’m a leeeeettle cheesecake obsessed.
Want all the cheesecake things.
Especially trashed up cheesecake things. They are so me.
(this is going great.)
This is sort of a cheesecake-like thing. I don’t mean to mislead you, but… we aren’t putting cheesecake in our oatmeal. Which doesn’t sound like such a terrible idea – soooo, we should probably get on that. Maybe Saturday morning after too many glasses of wine.
But this is some baked oatmeal that just kinda tastes like it has cheesecake in it. I basically have decided that I can add mascarpone cheese to anything semi sweet and have it taste like cheesecake. Best discovery ever.
And we all know I have the sweetest teeth in the universe. So I think I’m on to something.
Weird thing: I also don’t even care for oatmeal, unless we are talking instant packets of peaches and cream or a darn good chewy cookie. BUT THIS. gahhhhhhh.
I obviously was too busy shoveling it in my mouth to take a decent picture.
So if I am going to eat oatmeal, it has to be good oatmeal. Flavorful, textured, trashed up. Me oatmeal. This is one way to do it.
My next adventure is taking these flavors and making a quinoa breakfast bowl. Actually, I might do that for lunch. Wild and crazy. That’s me.
Dark Chocolate Chunk Cheesecake Baked Oatmeal
2 cups old-fashioned rolled oats
1/4 cup loosely packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup canned coconut milk + extra for drizzling
1 large egg, lightly beaten
2 teaspoons vanilla extract
4 ounces mascarpone cheese
3 ounces 72% dark chocolate, chopped
Preheat oven to 375 degrees F. Spray a 9×9-inch baking dish with nonstick spray.
In a large bowl, whisk together oats, sugar, baking powder, salt and cinnamon. In a small bowl, whisk together milk, egg, and vanilla extract. Add the wet ingredients to the dry, stirring until combined. Stir in the mascarpone cheese, breaking it apart with a spoon but allowing it to remaining in chunks. Stir in the chocolate.
Pour in the baking dish and bake for 23-25 minutes, or until the the mixture is just set. The time may be a bit shorted or longer if you use a different sized baking dish. You don’t want to overbake it! Remove from the oven and serve immediately with extra milk for drizzling.
[adapted from this baked strawberry banana cream oatmeal]All images and text © .
Did you make this recipe?
I appreciate you so much!
Dark chocolate = antioxidants. Big bowl of health.