CSIRO Food Diaries: Raspberry Cheesecake Brownie Baked Oats Recipe

Raspberry Cheesecake Brownie Baked Oats

Packed with fibre, protein and berry goodness, these raspberry cheesecake brownie baked oats are proof that a healthy breakfast can feel a little indulgent.

Serves
4

Ingredients

• 3 cups frozen raspberries
• 1 cup rolled oats
• 2 tsps cocoa powder
• 1 cup milk, low-fat or alternative of choice
• 1 large egg, raw
• 2/3 cup light cream cheese spread
• 2 tsps vanilla essence
• 20ish walnuts, chopped

Method

Preheat oven to 190°C/170°C fan-forced.

Place raspberries in a large heatproof bowl. Microwave, uncovered, on high for 4 minutes, stirring halfway, or until just softened and slightly warmed through. Set aside.

Meanwhile, mix oats, cocoa powder, milk, and egg in a medium bowl. Lightly spray with olive oil a 20cm x 25cm rectangle baking dish. Add the oat mixture to the dish and let stand for 15 minutes to soak (this will thicken the mixture and prevent cream cheese and raspberry topping from sinking). Stir well before baking.

Mix the cream cheese and vanilla together in a medium bowl until smooth. Dollop over the surface of oat mixture, then spoon half of the raspberry mixture on top. Use a breadknife to gently swirl together. Sprinkle walnuts on top.

Bake for 40 minutes or until cooked and set.

Rest in dish for 5 minutes then serve the remaining raspberry mixture on the side.