Walker (aka The Toddler) went crazy over this oatmeal after I took it out of the oven. He wanted it for dinner, following me around the kitchen howling that I was putting it away for the next morning. The oatmeal was very, very creamy, especially compared to the usual baked oatmeal we make. The cream cheese is the trick.
Shopping note: As with everything I buy, I read the ingredient list on the lower-fat cream cheese and compared it to the full fat one. Both styles have gums to hold them together, the lower-fat had nothing more added, they just used lower fat milk for part of it. Then I compared it to organic cream cheese – and organic had guar gum as well. When you can see that there is no difference then I don’t worry. I am not to the point where I am making my cream cheese. Yet. But do avoid fat-free cream cheese. That stuff doesn’t bake well nor does it even taste good!
Cinnamon Roll Baked Oatmeal
- 3 cups old-fashioned oats
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ cup raisins
- 1½ cups low-fat milk
- ½ cup brown sugar, packed
- 4 ounces lower-fat cream cheese (half a brick)
- 4 ounces unsweetened applesauce (one tub), plain or cinnamon
- 2 tsp pure vanilla extract
Preheat the oven to 350°, lightly oil or spray a 9×13″ glass baking dish.
Add the oats through raisins to a large bowl, mix together.
Whisk the remaining items till smooth, add to the dry and stir well. Pour into the prepared dish, bake for 20 minutes.
Serve hot and refrigerate and reheat later, 1 minute or so in the microwave.
Makes 4 large servings or 6 smaller ones.