Gluten Free Oreo Cheesecake Baked Oatmeal

• 2 Tbsp. butter or coconut oil, melted
• 1/2 c. applesauce
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. baking powder
• 1/2 c. flour (I use oat flour)
• 1/4 tsp. salt
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats
• 4-6 gluten free chocolate sandwich cookies, crushed
• Optional: protein powder

Oreo Cheesecake Icing

• 8 oz. cream cheese or neufchatel, softened
• 2 Tbsp. milk or cream
• 1/4 - 1/3 c. powdered sugar
• 3 - 4 gluten free chocolate sandwich cookies, crushed

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter/coconut oil, applesauce, brown sugar, maple syrup, vanilla, eggs, baking powder, flour, and salt. Carefully whisk in the milk. Then, stir in the oats and crushed cookies. Next, pour into a greased 9x13 baking dish or 12-14 lined-muffin cups. Bake for 30 minutes.
• In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the milk/cream and powdered sugar. Stir in the crushed cookies. Pipe or spread over cooled oatmeal.