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Strawberry Rhubarb Oatmeal Bowls with a spoon

Rhubarb Strawberry Cheesecake Oatmeal Bowls

This quick and easy Strawberry Cheesecake Oatmeal Bowl with Cheesecake Swirl is a healthy, low fat and gluten free breakfast that tastes like a slice of Strawberry Rhubarb Cheesecake.

Course Breakfast, brunch, Snack
Cuisine American
Keyword cheesecake oatmeal recipe, Strawberry cheesecake oats, strawberry rhubarb cheesecake porridge
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 300 kcal


  • ½ cup oatmeal 40g
  • 1 ½ cup milk plant-based, your favorite - 355 ml
  • 1 big pinch of salt
  • 1 stalk rhubarb sliced
  • 2 cups strawberries divided , chopped
  • 2 tbsps sweetener I used Stevia
  • 1 tsp vanilla
  • 1 - 2 tbsps cream cheese
  • ¼ cup Geek yogurt


  1. Add milk and salt to a pot and add oats. Let heat up until it bubbles, Add the rhubarb slices and let boil up, reduce heat and let simmer, stirring, until the rhubarb is soft and breaking apart. Add one cup of strawberries and stevia or other sweetener and stir. Let cook for another minute or two. Stir in vanilla. Turn off the heat. Stir in cream cheese and Greek yogurt and stir until dissolved. Add the rest of the strawberries.

  2. Decorate with fresh strawberries, crushed cookie crumbs and a spiral of Greek yogurt. I like to add some cheesecake flavor drops to my cheesecake swirl.

Recipe Notes

  • when making oatmeal, never skip the salt it’s important
  • creamy porridge comes from stirring constantly
  • if you don't have fresh rhubarb and strawberries, just use frozen fruit 
  • use any sweetener you like, think stevia, monk fruit sweetener or erythritol
  • for a high-protein version, stir in skyr instead of cream cheese or add some vanilla protein powder 
  • rhubarb and raspberry is another amazing combination here