Strawberry Cheesecake Baked Oatmeal

• FOR THE OATS:
• 2 Large Eggs
• 3 Tablespoons Canola Oil
• 1 cup Granulated Sugar
• 1 cup Skim Milk
• 1/2 cups Applesauce
• 2 teaspoons Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Salt
• 3 cups Old Fashioned Rolled Oats
• 3 cups Sliced Strawberries (Fresh Or Frozen)
• 2 teaspoons Baking Powder
• FOR THE CHEESECAKE DRIZZLE TOPPING:
• 4 ounces, weight Reduced Fat Cream Cheese, Softened To Room Temperature
• 3 Tablespoons Powdered Sugar
• 1 Tablespoon Skim Milk
• 1 teaspoon Vanilla Extract

1. 1. Preheat oven to 350 F. Spray a 9 x 13 inch baking dish with cooking spray.
2. 2. For the oats: In a large bowl, whisk the eggs, oil, and granulated sugar until the sugar is dissolved. Add the milk, applesauce, vanilla, cinnamon, and salt. Whisk until well combined. Stir in the oats, strawberries, and baking powder.
3. 3. Pour the oats into the prepared baking dish and spread into an even layer.
4. 4. For the cheesecake drizzle: In a small bowl add the softened cream cheese, powdered sugar, milk and vanilla. Stir until well combined. This should be thin enough to slowly pour. If it's too thick, add more milk, or microwave for a few seconds.
5. 5. Drizzle the cream cheese mixture back and forth (in a zig-zag motion) on top of the oats. Turn the baking dish 90 degrees. Drag a butter knife back and forth (in a zig-zag motion) through the oats and cream cheese making a swirl design.
6. 6. Bake for 40 minutes. Remove from oven. Let it cool for at least 10 minutes before serving.

oats, eggs, canola oil, sugar, milk, applesauce, vanilla, ground cinnamon, salt, oats, strawberries, baking powder, drizzle, cream cheese, powdered sugar, milk, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/strawberry-cheesecake-baked-oatmeal/ (may not work)