Savor the indulgent flavors of Tiramisu with my delicious Tiramisu Blended Oats recipe! Coffee-infused oats, creamy Greek yogurt, and cozy maple syrup come together in this super simple meal prep breakfast idea that will leave you feeling energized.

I’m a sucker for any dessert, but Tiramisu has a special place in my heart! Basically, I love anything coffee-flavored. That’s why this Brown Sugar Shaken Espresso Martini is my signature drink when I go out. The only thing that beats a coffee cocktail is Tiramisu, of course!

For these blended oats, all you gotta do is blend all the ingredients, place them in your desired container, and add the delicious maple yogurt topping. Sprinkle on some cocoa powder and mini chocolate chips for a finishing touch! Mmm-mmm.

• Quick-cooking oats: I like to use quick-cooking oats for blended oat recipes because they create a smoother consistency than rolled oats.
• Espresso: This recipe calls for 2 shots of espresso. Use your favorite kind!
• Unsweetened almond milk: Almond milk helps to give these oats a creamy consistency and adds some extra nutrients.
• Plain 2% Greek yogurt: Greek yogurt adds a delicious creaminess to the oats. It’s also rich in protein!
• Maple syrup: We used maple syrup to sweeten our oats, but you can use any sweetener you’d like.
• Chia seeds: Chia seeds add extra nutrients and a thicker consistency to the oats.
• Cocoa powder: A dusting of cocoa powder on top adds a delicious chocolate flavor to these oats.
• Mini chocolate chips: These are optional, but they add a fun texture and extra chocolate flavor to the oats

See the recipe card below for a full list of ingredients and amounts.

Yes, you can. Although, I highly recommend using espresso for this recipe, as it really gives the oats that tiramisu-coffee flavor. If you use coffee, be sure to brew a very strong cup of coffee. Cold brew concentrate will work, too.

The amount of milk depends on how thick you want your oats. If you want thinner oats, add more milk. Just note that the longer the oats sit, the thicker they will get, and it’s ok to add more milk right before eating!

If you do decide to make a big batch of these oats, they will keep well in the fridge for up to 5 days when stored in an airtight container.

It’s a great morning to make strawberry cheesecake for breakfast! My easy cottage cheese oatmeal bake is sweet, moist, and oven-baked to perfection. It truly is strawberry cheesecake in oatmeal form!

I have an amazing strawberry cheesecake overnight oats recipe, and this vanilla strawberry overnight oats, and omg how could I forget these protein strawberry cheesecake jars, but it was about dang time Fit Foodie Finds got a strawberry cheesecake baked oatmeal recipe. It’s everything you love about all the amazing baked oatmeal recipes on this site, but Linley and Rosie absolutely slayed it with the pink color (thanks to blended freeze dried strawberries!) and high-protein goodness (obviously thanks to my bestie, cottage cheese ).

Featured Ingredients

• Cottage cheese: my protein powerhouse! This recipe uses blended cottage cheese in the baked oatmeal batter. It’s creamy, delicious, and obviously, protein-rich.
• Quick-cooking oats: using quick-cooking oats in this recipe helps keep the texture rather fluffy and not at all dense. Rolled oats will also work, but it will change the texture somewhat.
• Freeze-dried strawberries: that’s what gives this baked oatmeal its gorgeous PINK color! I also added some to the cottage cheese drizzle to give that a little pink hue, too . You’ll buy sliced freeze-dried strawberries and then blend them into a powder in either a (clean) coffee grinder or small food processor.

Find the list of full ingredients in the recipe card below.

Top With Drizzle and Enjoy

Whatever you do, do NOT skip the cottage cheese drizzle for the top of this baked oatmeal! Not only does it add the perfect amount of cheesecake-y sweetness, it amps up the protein just a little bit more, too.

Regardless of when you enjoy this strawberry cheesecake baked oatmeal, it travels well, is delicious served hot or cold, and is just a dang good way to enjoy oats

More Topping Ideas

When I’m having this for breakfast multiple times in one week, I like to switch up the toppings a bit for some variety (obviously my toddler appreciates this too ). Here are some of my go-tos:

• Fresh strawberries
• Dollop of Greek yogurt or cream cheese
• Chocolate chips
• Peanut butter

Once your baked oatmeal has fully cooled, I like to slice it into single servings and place it into a glass, airtight container.

Store your baked oats in the refrigerator for up to 5 days. While you can leave it out overnight on the counter, they will last much longer in the fridge.

Other Oatmeal Bakes and Recipes to Try

FAQs

I haven’t tested this recipe with protein powder since it’s already protein rich thanks to the rolled oats and cottage cheese. But many of our other baked oatmeal recipes use protein powder, so feel free to choose from one of those if protein powder is a must-have for you!

You could definitely substitute the cottage cheese for a dairy free variety to eliminate dairy from this recipe. Choose something besides a nut milk if you want to keep things nut-free. And, lastly, this recipe hasn’t been tested with a flax egg, so I cannot say whether that would work.

Yes! You can use both rolled oats and quick cooking oats in most baked oatmeal recipes. Steel cut oats will not work as a substitution.