Prepare the oat flour by blending gluten-free oats until finely ground. This ensures a smooth, cake-like texture.

Combine all ingredients for oats except for the strawberries in a blender or mixing bowl. Blend or whisk until smooth and well incorporated.

Transfer the batter to a greased oven-safe dish. Gently fold in the chopped strawberries, ensuring even distribution.

Bake in a preheated oven at 350°F for 22-26 minutes, or until the top is golden and the center is set. A toothpick inserted in the middle should come out clean.

Prepare the cheesecake frosting while the oats bake. Slightly melt the cream cheese, then mix it with Greek yogurt and powdered sugar. Taste and adjust the sweetness as needed.

Remove the baked oats from the oven and allow them to cool slightly before adding the frosting.

Top with the cheesecake frosting, fresh strawberries, and crushed graham wafers for added texture and flavor.

Serve warm and enjoy. Perfect as a single-serving breakfast or a make-ahead option for busy mornings.