• Nina Haas


Updated: May 22

These cheesecake baked oats were the best breakfast I have had in a while. The top layer is a cheesecake layer that turned out to be super creamy, in the middle I put apricot jam and physalis and the base is made out of oats.

Serves: 1

Time: 30 minutes

It is sweetened with mashed banana, so ripe bananas would work best for this recipe as they are sweeter than green/yellow ones.

For the cheesecake layer I used Skyr style soy yogurt and mashed banana. I also added protein powder which you could substitute with ground oats/oat flour. Due to the coconut flakes the cheesecake layer gets a super delicious texture and some fruity flavor.

You can garnish these baked oats with cinnamon, any nut butter, chocolate cream or some extra fruits if desired.


First layer:

  • 3 Tbsp ground oats

  • 1/2 mashed banana

  • 50 ml plant based milk

  • a pinch of baking powder

Second layer:

  • 1 Tbsp apricot jam

  • optional: physalis (cut in half) or any fruits you prefer

Third/Cheesecake layer:

  • 1,5 Tbsp soy skyr (50-60 grams)

  • 1 Tbsp protein powder

  • 1 Tbsp coconut flakes

  • 1/2 mashed banana

Optional topping: nut butter or chocolate cream (I used almond butter)


  1. Preheat oven to 180 degree Celsius/350 Fahrenheit.

  2. Mix everything for the first layer and put the mixture in an ovenproof jar.

  3. Mix everything for the cheesecake layer and set aside.

  4. Add jam and physalis to the baked oats in the jar and then add the cheesecake mixture. Optionally add some nut butter.

  5. Bake for 20 minutes

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