Do you still have fresh cranberries loitering in your refrigerator? Want a different kind of breakfast?
This baked oatmeal isn’t overly sweet, so if you like it sweeter, I suggest adding more or drizzling on pure maple syrup.
Cranberry Cheesecake Baked Oats
Ingredients:
- 1 large egg
- 2 Tbsp unsalted butter, melted
- 1¼ cups milk
- 3½ Tbsp granulated sugar or 1:1 sugar substitute (used a stevia one)
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup finely chopped fresh cranberries
- 4 ounces cream cheese, room temperature
- 1 tsp vanilla extract
- 1½ tsp granulated sugar or 1:1 sugar substitute (used a stevia one)
- 1½ tsp milk
Directions:
Preheat oven to 350° and lightly oil an 8×8″ glass baking dish.
Whisk the egg, butter, milk, sugar, and vanilla in a small bowl.
Stir the oats, baking powder, and salt. Pour the wet ingredients over and stir well. Add in the cranberries.
Pour and spread out in the dish.
In a small mixing bowl, whisk the cream cheese with the vanilla, sugar, and milk until creamy.
Drop it by teaspoons onto the oat mixture, coating it all over. With a butter knife, stir it into the mixture, creating a marbled effect.
Let it sit for 15 minutes to hydrate, while the oven heats.
Bake for 35 minutes, let cool on a rack.
Eat warm or cool and chill in the refrigerator.
To reheat, microwave for a bout a minute or so.
Makes four servings.
~Sarah