Strawberry Cheesecake Baked Oatmeal

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

Cream Cheese Drizzle

• 4 oz. light cream cheese, softened
• 1 Tbsp. milk or cream
• 1/4 c. powdered sugar

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, eggs, vanilla, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the cream cheese. If you don't want little lumps of cream cheese, then add the cream cheese in the beginning and beat with the coconut oil, yogurt/applesauce, brown sugar, and maple syrup. Stir in the oats and strawberries. Next, pour into 12-14 lined muffin cups or a 9x13 greased baking dish. Bake for 30-35 minutes.
• In a small bowl, beat the cream cheese until smooth. Then, beat in the milk/cream and powdered sugar until an icing forms. Use a piping bag to pipe over the oatmeal.
• Store leftovers in the fridge.