5.0 from 1 vote

Start your day on a sweet note with my Strawberry Almond Cheesecake Bake, a recipe that perfectly balances indulgence with nutrition. This oat bake incorporates the creamy, dreamy flavors of strawberry cheesecake into a satisfying, easy-to-make breakfast that’s brimming with protein and fiber. Each serving has only 357 calories and 32.5g of protein! It’s the perfect breakfast solution for busy individuals who don’t want to compromise on flavor or health.

A Busy Mom’s Dream

This recipe is an AMAZING way to sneak in some veggies for your children! They will think they are just having a sweet treat, when in reality, each serving has almost 100g of cauliflower in it and they will never know it!

If you love make ahead breakfast options, checkout our Banoffee French Toast Bake, Everything Bagel Breakfast Bake, or Banana Bread Baked Oats for other macro-friendly and delicious options!

Why You’ll Love This Recipe

Packed with Protein and Fiber
Hidden Veggies
Low Calorie and Massive Servings
Meal Prep Friendly

Here are the Main Ingredients you will need for this Recipe:

How to make this Step-By-Step!

Preheat your oven to 350°F (175°C).

Microwave frozen strawberries (if using frozen) until softened, then dice them. Steam frozen cauliflower rice in the microwave for 5 minutes.

In a large mixing bowl, combine the oats, vanilla protein powder, ground flaxseed, cinnamon, brown sugar substitute, chopped almonds, almond butter, baking powder, salt, and diced strawberries.

In a blender, combine the cottage cheese with some of the almond milk. Blend until smooth. Transfer the mixture to another bowl and add the egg whites, remaining almond milk, vanilla extract, almond extract, and mix until well combined.

Add the wet ingredients to the dry ingredients and mix until fully incorporated. Stir in the steamed cauliflower rice until evenly distributed.

Transfer the mixture to a sprayed 9×11 inch baking pan and spread it out evenly.

Bake in the preheated oven for 40-50 minutes, or until the bars are just starting to set through.

While the bars are baking, prepare the icing. In a blender, combine the cottage cheese, light cream cheese, vanilla protein powder, and sugar-free sweetener. Blend until smooth.

Once the bars are cooled, spread the icing evenly over the top.

Cut the bars into squares and serve.

Recipe Notes and Modifications

There are multiple ways you can enhance strawberry flavour in this recipe if you’d like a stronger strawberry flavour. For the MOST strawberry flavour, use fresh strawberries and Pescience Strawberry Cheesecake Protein powder in the bars. For more of an almond/vanilla bar with a hint of strawberry, use fresh or frozen strawberries and Pescience Vanilla Gourmet Protein powder in the bars. Fresh strawberries will make a stronger strawberry flavor compared to frozen, as will using the Strawberry Cheesecake Protein powder over Vanilla.
Store the baked oat bars in an airtight container in the refrigerator for up to 5 days
For longer storage, wrap individual bars in plastic wrap (once icing has set) and freeze them. They can be kept frozen for up to 2 months. Simply thaw overnight in the refrigerator or warm briefly in the microwave when ready to eat.

This Strawberry Almond Cheesecake Bake not only satisfies those morning sweet cravings but does so in a way that’s satisfying and energizing. It’s a wonderful addition to your breakfast repertoire, providing a delicious and healthy start to any day, especially for those who are always on the go. Enjoy your baking, and relish the delightful taste of every bite!

Now, dive into how to whip up this Oat bake. If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!