Raspberry Cheesecake Pancake Bowls

Move over, cheesecake — there's a new dessert-for-breakfast situation in town, and it comes with a spoon and zero guilt. This Raspberry Cheesecake Baked Protein Oats recipe from @itschenoahill takes everything you love about a slice of cheesecake (that creamy, tangy, melt-in-your-mouth thing it does) and turns it into a warm, single-serve bake you can whip up before your coffee even finishes brewing. Oat flour and a splash of milk and yoghurt come together into a soft, pillowy base, a little pocket of cream cheese goes gooey in the middle, and juicy raspberries burst on top as it bakes. It's the kind of breakfast that makes you feel like you're getting away with something, while your body quietly thanks you for the good stuff going in.

The good stuff in question? Nu Harvest Vanilla Plant Protein. Made with an organic pea and rice protein blend, it's a ridiculously easy way to fold quality plant-based protein into your day, no shaker bottle required. Protein is an essential macronutrient, which is a fancy way of saying your body genuinely cannot function without it. It helps build muscle, repairs muscle tissue after you've used it (whether that's a heavy lifting session or just carrying the groceries), and plays a starring role in creating the enzymes and hormones that keep everything ticking along behind the scenes.

And here's the bit we love to shout about: protein powder isn't just for the gym crowd. This one's for absolutely everyone, workout or no workout. It's a genuine lifesaver for plant-based eaters who've had to wave goodbye to whey, and for coeliacs or anyone navigating gluten sensitivities, it's a smooth, simple way to still get a proper protein hit without the worry. No shaker bottle, no fuss, no "is this going to upset my stomach" gamble.

Best part? This bake doesn't care what time it is. Breakfast, afternoon snack, "I need something that feels like dessert but isn't" 9pm moment - it's all fair game. Five minutes of mixing, a short stint in the oven (or an even shorter one in the air fryer), and you've got a warm, raspberry-studded, cheesecake-adjacent bake waiting for you. Let's get into it.

HERE'S WHAT YOU WILL NEED

• ½ cup oat flour (or blended oats)
• 2 Tbsp Nu Harvest Vanilla Plant Protein (use code CHENOA at checkout to save)
• ½ tsp baking powder
• ⅓ cup milk of choice
• ¼ cup yoghurt
• 1 tsp cream cheese
• ½ cup raspberries

HERE'S HOW TO MAKE IT

1. In a greased oven-proof container, combine the oat flour, protein powder, baking powder, milk, and yoghurt. Mix until well combined.
2. Spoon cream cheese into the middle and top with raspberries.
3. Bake at 180℃ for 20-25 minutes (or air fry at 160℃ for 12-15 mins).
4. Leave to cool for 5-10 mins before placing the lid on. Store in the fridge in a sealed container.

Whether it's fuelling your morning, filling the gap between lunch and dinner, or satisfying a dessert craving that's really just your body asking nicely for more protein, this Raspberry Cheesecake Baked Protein Oats recipe proves nourishing food doesn't have to be boring, complicated, or reserved for post-gym recovery. Nu Harvest Vanilla Plant Protein makes it simple to add a clean, organic pea and rice protein blend to your day, wherever and whenever you need it. Because good nutrition should feel this easy — and honestly, this good. 🍓✨