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Dark Chocolate Chunk Cheesecake Baked Oatmeal

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  • 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.

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