This Churro Cheesecake Baked Oats is all you need when craving something sweet, yet still healthy enough for a breakfast or anytime snack. It’s vegan, easy and quick to make!

This Churro Cheesecake recipe is your saving grace from an afternoon slump! It’s perfectly soft inside, gooey and crusty outside. There’s probably no more satisfying way to satisfy your sweet cravings!

This ultimate Churro Cheesecake oatmeal is made with oats, protein powder, yogurt, baking powder, almond milk and liquid sweetener of choice, then topped with cinnamon and coconut sugar.

When I was a kid my mom used to bring me to the fair and buy some churros. I literally ate them once a year. But now, I’ve taken then traditional churros and made them into an incredibly delicious breakfast treat!

This Churros Cheesecake Baked Oats tastes exactly like the real thing but is healthy enough for breakfast! And there are no special ingredients so you don’t have to go out of your way to find them. You’ll want to make this over and over again.

How to make Churro Cheesecake Baked Oats?

The list:

• Oat flour – Oat flour has several advantages over wheat flour, not least because it has a higher fibre content. It also makes a perfect choice for products where people are looking for gluten-free options.
• Unsweetened cacao powder – I used unsweetened cacao powder but you can use any of your choice but preferably unsweetened as we are going to be adding sweetener later on
• Vanilla protein powder – Highly recommended but it can be omitted. It also gives an amazing texture kinda chalky. I use a Protein World vegan vanilla protein powder (use my code oatslady for 30% off)
• Baking powder
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Greek yogurt – I use Fage’s 0% greek yogurt but if vegan feel free to use any plant-based yogurt alternative.
• Honey – For the extra hint of sweetness. You can also use maple or date syrup.
• Cream Cheese – I used Philadelphia’s original cream cheese! But if you are vegan, use any plant-based alternative.
• Coconut sugar – The replacement of Brown Sugar! Coconut sugar has a low glicemic index because its fructose content is slowly released into the blood stream without causing sharp spikes in your glucose levels.
• Cinnamon – key for this Churro Cheesecake baked oats!

How to make Churro Cheesecake Baked Oats?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, vanilla protein powder and baking powder. Consequently, add-in yogurt, honey or maple syrup milk of choice and stir until well combined.

Can I prepare the batter the night before?

The answer is: YES! Make sure to mix all the dry ingredients together in a bowl and the wet ones in another. Then, the next morning mix both together and bake.

Note: I don’t recommend mix everything up in one bowl the night before, as the baking powder can lose effect and therefore the baked oats won’t rise.

How big is this recipe?

I used a 6 oz ramekin so this recipe is perfect for ONE serving only. Don’t worry though – just multiply everything by how many servings you need! If you want two servings of this baked oats, for example, double all the ingredients listed below!

Want to save for later?

You can store it in the fridge up to 3-5 days. And when you are ready to eat the rest, microwave it for 45 seconds. The fridge may have hardened the oats a bit more so just add a splash of milk to moisten it and it’s ready to DEVOUR.

Ingredients substitutes and notes

• No oat flour? Use rolled oats and add all the ingredients into a blender.
• No protein powder? Omit it! But protein powder is a MUST!
• No coconut sugar? Add brown sugar instead.

If vegan:

• Replace greek yogurt and milk for any plant-based alternative.