Step 1

Preheat the oven to 355ºF/180ºC. For the instructions on how to make this in a microwave, read past the oven method.

Step 2

Add the oats to your food processor and blend into a floury consistency. If you're using oat flour then skip this step.

Step 3

Add all of the remaining ingredients apart from the cream cheese to the food processor and process until smooth and well combined. Taste and adjust the sweetener if preferred.

Step 4

Pour the strawberry oatmeal into a heat-proof bowl or ramekin and then spoon the cream cheese into the center, gently pressing it down so it's hidden in the center of the oatmeal.

Step 5

Bake the strawberry cheesecake oatmeal at 355ºF/180ºC for around 15 minutes - it's okay if the oatmeal is slightly gooey still. Feel free to increase the time by 2-3 minutes for drier results.

Step 6

You can then serve the oatmeal immediately or top with more sliced strawberries and optionally a little coconut whipped cream or white chocolate drizzle.

Step 7

Make sure to use a heat-proof, microwave-safe dish with higher sides for when the oatmeal puffs up.Heat for between 1:30-3:00 minutes on full power until it's baked through - this will depend on your microwave power so start at 1:30 minutes, check, and increase in 15-20 second spurts.

Step 8

Store: for the best results, this strawberry cheesecake baked oatmeal is best consumed when warm, fresh from the oven. However, any leftovers can be stored covered in the refrigerator for 2-3 days (potentially longer, but I haven't checked).To freeze: wrap the strawberry baked oatmeal well and store for up to 1 month. Allow it to thaw in the refrigerator overnight before reheating.To reheat: you can reheat the strawberry baked oatmeal in the oven or microwave until warmed through. I suggest 45-60 seconds on high power in the microwave, increasing if needed or 10-15 minutes in the oven.