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Friday, March 25, 2016



    For the Oats:
    2 eggs
    3 tbsp. canola oil
    1 cup granulated sugar
    1 cup skim milk
    ½ cup applesauce
    2 tsp. vanilla extract
    1 tsp. ground cinnamon
    ½ tsp. salt
    3 cups old fashioned rolled oats
    3 cups sliced strawberries (fresh or frozen)
    2 tsp. baking powder
    For the Cheesecake Drizzle:
    4 oz. reduced fat cream cheese, softened to room temperature
    3 tbsp. powdered sugar
    1 tbsp. skim milk
    1 tsp. vanilla extract
    Order Ingredients


    Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
    In a large bowl, whisk the eggs, oil, and granulated sugar until the sugar is dissolved. Add the milk, applesauce, 2 teaspoons vanilla, cinnamon, and salt. Whisk until well combined. Stir in the oats, strawberries, and baking powder.
    Pour the oats into the prepared baking dish and spread into an even layer.
    Prepare the Cheesecake Drizzle. In a small bowl add the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1 teaspoon vanilla. Stir until well combined. This should be thin enough to slowly pour. If it’s too thick, add more milk, or microwave for a few seconds.
    Drizzle the cream cheese mixture back and forth (in a zig zag motion) on top of the oats. Turn the baking dish 90 degrees. Drag a butter knife back and forth (in a zig zag motion) through the oats and cream cheese making a swirl design.
    Bake for 40 minutes. Let it cool for at least 10 minutes before serving.

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