Gosh I love breakfast foods. I especially love me some baked oatmeal. This Pumpkin Pie Baked Oatmeal from Budget Bytes has been my favorite for a while, although THIS recipe {originally from How Sweet It Is} may just be my new favorite.
I’m honestly not much a fan of a bowl of instant oatmeal. The consistency always reminds me of a cross between wallpaper paste and baby spit-up. Plus they are usually way too sugary and have weird bits of dehydrated apples or other fruit that never seem to soften right.
Baked oatmeals, however, have more the consistency of a fresh-baked muffin. And best of all, the whole dish can be made, refrigerated and re-heated for breakfasts throughout the week. Plus you are in total control of your flavorings. In addition to my beloved pumpkin pie and now this dark chocolate cheesecake variety, I’ve seen recipes for carrot cake, eggnog and salted brownie baked oatmeals that I’ve Pinned and am anticipating to make in the future. You won’t see those flavors in a runny package of instant oatmeal!
The fresh raspberry sauce atop this baked oatmeal is optional, but thanks to my recent raspberry picking adventure, I had some just hanging out in the fridge. And when Dark Chocolate Cheesecake Baked Oatmeal can become Dark Chocolate Cheesecake Baked Oatmeal TOPPED WITH FRESH RASPBERRY SAUCE, why oh why would it be optional?
I’m including both recipes here… just in case.
- 1/4 c. light brown sugar
- 1 t. baking powder
- 1/4 t. salt
- 1 c. canned light coconut milk (I used Trader Joe's brand)
- 1 large egg
- 2 t. vanilla extract
- 2 c. old-fashioned rolled oats
- 4 oz. cold cream cheese, broken into bite-sized pieces
- 1/2 c. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- Preheat oven to 375 degrees. Spray an 8x8 dish (or similar size) with cooking spray. I used Trader Joe's Coconut Oil Cooking Spray.
- In a large bowl, whisk together the brown sugar, baking powder, salt, coconut milk, egg and vanilla. Stir in the oats until well-coated. Gently fold in the cream cheese pieces and chocolate chips.
- Pour mixture and spread evenly into prepared baking dish.
- Bake on center rack of oven 23-25 minutes until just set.
- Serve with fresh raspberry sauce.
- 3 c. fresh red raspberries, washed
- 6 T. sugar
- 2 1/4 t. cornstarch
- 2 T. water
- 1 T. fresh lemon juice
- Add the red raspberries and sugar to a large saucepan and cook over medium-high heat, stirring occasionally, until raspberries begin to release their juices.
- In a small bowl, whisk together the cornstarch, water and lemon juice. Add the mixture to the cooking raspberries. Bring sauce to a boil and cook for one minute more. Remove from heat and allow to cool to room temperature before storing in an air-tight container in the refrigerator.
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