Boston Cream Pie Baked Oatmeal

• 2 Tbsp. butter or coconut oil, melted
• 1/2 c. applesauce or yogurt
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. flour (I used oat flour)
• 1 c. milk (can use dairy-free)
• 2 c. old-fashioned or rolled oats

Filling

• 1 pkg. vanilla or white chocolate instant pudding
• 2 c. milk (can use dairy-free)

Chocolate Frosting

• 4 oz. light cream cheese
• 2 Tbsp. butter
• 1/4 c. powdered sugar
• 2 Tbsp. milk or cream
• 1/3 c. dark chocolate chips, melted

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, maple syrup, vanilla, eggs, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats. Next, pour into two 8-inch round, greased cake pans or 12 lined muffin cups. Bake for 30-35 minutes.
• In a medium bowl, whisk the pudding mix and milk until smooth. Then, refrigerate until oatmeal is cooled.
• In a small saucepan, heat the cream cheese, butter, powdered sugar, milk/cream, and dark chocolate chips. Whisk until smooth.
• To assemble: Slice muffin-sized oatmeal cups in half OR place one large oatmeal cake on the bottom. Then, spread or pipe pudding on top. Next, place the second piece of baked oatmeal over the pudding. Spread with chocolate icing. Store leftovers in the fridge.