I make a lot of baked oatmeal. Like A LOT.

Peanut butter is the flavor I create the most. It's simple, creamy, and smooth, with added protein.

This time I decided to up the ante by incorporating cream cheese to create a no-bake peanut butter cheesecake icing. Yes, please!

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Ingredients in Peanut Butter Cheesecake Baked Oatmeal

• Old-Fashioned or Rolled Oats
• Butter or Coconut Oil
• Applesauce
• Brown Sugar
• Maple Syrup
• Vanilla
• Peanut Butter
• Eggs
• Milk
• Flour
• Baking Powder
• Cream Cheese
• Powdered Sugar

Baked Oatmeal Tips

• There are so many possible flavor combinations! Add some chopped pecans, almonds, or chocolate chips.
• Adding a bit of fat (coconut oil or butter) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
• Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I use Greek yogurt for some added protein. Non-dairy varieties also work well.
• Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
• Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 5-6 days. I prefer re-heating in the microwave for 30-45 seconds.

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Is cream cheese really cheese?

Yes, it is! The FDA defines it as a fresh cheese. It is a soft, mild cheese made from cream and cow's milk.

How is cream cheese made?

Lactic acid is added to cream. This causes it to separate into curds (white and chunky) and whey (the liquid.) The whey is drained. Next, the curds are heated, along with stabilizers, which becomes cream cheese.

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How to Soften Cream Cheese

The best way is to set it on the counter for 1-2 hours. If you forgot to plan ahead, you can also beat it with a hand mixer for about one minute OR heat in the microwave for 10-second intervals until softened.

Replacements for Cream Cheese

• Neufchatel
• Marscapone
• Greek Yogurt
• Ricotta
• Silken Tofu
• Sour Cream

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