A Breakfast That’s Practically Dessert? Don’t Mind if I Do

So, the other day I found myself staring into the pantry, sort of willing inspiration to strike (certainly didn’t want to make boring old oatmeal again), and suddenly remembered when we used to grab churros at that little fair every spring. You know the kind, sugar everywhere, probably a bit too sweet, but who cares. Well, that’s when I thought: what if you could eat those flavors for breakfast without feeling like you needed a nap straight after? Enter these churro cheesecake baked oats. I made them last Sunday while half-distracted by my neighbor’s dog howling (again) and, honestly, they came out better than I expected. Totally a treat but somehow still feels like breakfast—go figure.

Why I Keep Making These (and Maybe You Will Too)

I make these when I want something comforting but not, like, full-on cake at 8am (tempting though). My family goes crazy for this because it’s both sweet and creamy but not headache-inducing sweet. The cinnamon smell brings everyone to the kitchen before it’s even ready (my son claims he can tell the exact minute it’s done, not sure if I believe him). Plus, let’s be real: sometimes I get tired of doing a million dishes, and this is basically a one-bowl situation. I used to worry about making baked oatmeal too soggy or bland, but after a few tries (and yes, there were a few less-than-amazing batches), this mix hits the sweet spot.

What You’ll Need (But Feel Free to Improvise)

1 cup rolled oats (I’ve used quick oats in a pinch—not quite as hearty, but still nice)
2/3 cup milk (cow’s milk or any alt milk; coconut makes it a bit richer)
1 egg (or chia egg if you’re on the plant-based train lately—sometimes I do this if I’m out of eggs)
2 tablespoons maple syrup (I swap for honey if that’s what I’ve got, but either makes it sweet enough)
2 tablespoons cream cheese, softened (my gran swore by Philadelphia, but honestly, whatever’s on sale works fine)
1 teaspoon vanilla extract (not life or death if you skip, but I do think it rounds things out)
Generous 1/2 teaspoon ground cinnamon (sometimes I sprinkle a bit extra on top, no shame)
Pinch of salt
Optional: 1 tablespoon brown sugar for the churro-like top (I sometimes go for coconut sugar here just to feel fancy)

How I Throw These Together (Warts and All)

Preheat your oven to 180C (350F)—but truthfully, I sometimes forget and then scramble to turn it on mid-mixing. Grease a small baking dish or a couple of ramekins. Or just a mug! It all works.
In a bowl, mash together the oats, milk, egg, maple syrup, vanilla, cinnamon, and salt. Don’t fuss if there’s a lump or two; it’ll all bake out.
This is where I like to taste the batter. (Not strictly necessary but how else will you know if you added enough cinnamon?)
Spoon about half the mixture into your baking dish. Dollop the cream cheese in blobs right in the middle. Then cover with the rest of the oat batter.
Sprinkle that brown sugar (or coconut sugar) and a little more cinnamon right on top. I sometimes use my fingers to make sure it’s spread about—it’s not a beauty contest, so don’t fuss.
Bake for 25–30 minutes until golden and it doesn’t wobble much in the center. If it looks a bit weird, that’s fine. Actually, I find it looks a little… squishy? But once it sets, oh boy.
Let it sit for a few minutes before you try to eat it. I ignored this advice once and burned my tongue—live and learn.

A Few Notes From the Kitchen Trench

If you use non-dairy cream cheese, it will be a bit less tangy but still pretty darn tasty.
Sometimes the cheesecake layer sort of vanishes into the oats—don’t be mad, it adds flavor even if you can’t see it!
I always feel like it needs more cinnamon than I think. I probably double it some days.
Oh, and as an FYI: reheating in the microwave can turn the middle a bit dry if you overdo it. Maybe try 20 seconds, then check.

Variations I’ve Tried (and a Misstep…)

Bananas: Sliced banana on top before baking—tastes brilliant, looks weirdly gooey. I don’t mind, but the kids called it “banana mush.”
Chocolate chips: Toss ‘em in. Nobody minds, ever.
Peanut butter swirl: Funny story—made it once and it sort of took over the whole thing. Maybe less is more here?
Berries: Tried with frozen blueberries once; turned a wild purple color. Tasted fine, color was…something else.
I once tried using Greek yogurt instead of cream cheese—you can, but it doesn’t really nail that cheesecake flavor. Maybe skip that one.

What If You Don’t Have All the Fancy Gear?

You just need a small oven-proof dish—a mug even works if you’re after the single-serve vibe! Once used a pie dish, worked fine. If you don’t have a whisk, use a fork (seriously, works for everything). Measurements don’t need to be exact. And if there’s no oven? No lie, tried this in the air fryer at 160C—was actually decent.

Storing (But Will You Even Have Leftovers?)

I mean, you could keep this in the fridge for up to 3 days in a sealed container. But honestly, in my house it never lasts more than a day—usually picked at before I can even wrap it up. Cold from the fridge is tasty; warm is best, but you do you.

How I Love To Serve It (Family Quirks Included)

Sometimes I dust a bit of powdered sugar and extra cinnamon on top (southern style, maybe?) or, when I’m feeling fancy, a scoop of Greek yogurt. My daughter swears it’s better with a handful of berries and a tiny drizzle of honey—go with your gut.

Pro Tips—Things I Learned The Dumb Way

I once tried to skip the resting time just so I could dig in faster. Bad idea—burnt tongue, zero flavor. Wait a few minutes, trust me.
Don’t overbake; dry oats are sad. If it still jiggles a tiny bit in the middle, that’s perfect. (It’ll set as it cools).
Actually, splitting the cream cheese into smaller blobs gives you bites of tanginess, which I like way better.

FAQ—Real Questions I’ve Actually Gotten

Can I make this vegan? Absolutely! Just use a flax or chia egg, plant milk, and vegan cream cheese—or, as I said earlier, that yogurt swap, but it’s not my top pick flavor-wise.
Is it gluten-free? Yep, as long as your oats are certified GF. (Some brands aren’t, which always trips me up.)
Can I prep this the night before? For sure, though I think it even tastes better the day after…or is that just me? Mix it up, leave in the fridge, and bake in the morning.
I don’t like cream cheese—what now? Well, you could leave it out or swap for thick ricotta; it’ll be more breakfast-y, though, less dessert.
Any brand recommendations for oats? I mean, I tend to use Bob’s Red Mill, but on second thought, the supermarket own-brand does just fine. You could check reviews at The Kitchn if you’re into that kind of detail.
What if I don’t have an oven? See my air fryer workaround above, or even use a toaster oven if you’ve got one. Actually, Bigger Bolder Baking has great tips for microwave bakes if you’re in a hurry.

Sometimes I wonder if we’re getting too clever in the kitchen, but then I remember there’s always room for something a bit fun at breakfast—especially when it tastes like cheesecake and churros but you don’t need to deep-fry a thing. If you give these a go, let me know how yours turns out (or what you’ve subbed in—someone once suggested raisins and, well, that’s their journey).

Churro Cheesecake Baked Oats: My Cozy, Sweet Breakfast Obsession