1. Preheat oven to 350°; spray 8-inch square baking dish with cooking spray. In food processor, pulse oats until small crumbs remain.
2. In large bowl, whisk egg, milk, maple syrup and butter; whisk in baking powder, cinnamon, 1/2 teaspoon salt and oats. Fold in blueberries; spread in prepared dish. Sprinkle oatmeal with almonds; bake 30 minutes or until golden brown and set.
3. In small bowl, whisk sugar, cream cheese and yogurt until smooth; spread over oatmeal. Makes about 5 1/3 cups.
4. Chef tip: Bake in muffin tins for individual portions!
- 10 g Total fat
- 4 g Saturated fat
- 39 mg Cholesterol
- 275 mg Sodium
- 28 g Carbohydrates
- 3 g Fiber
- 12 g Sugar
- 10 g Added sugars
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Nutritional Information
- 10 g Total fat
- 4 g Saturated fat
- 39 mg Cholesterol
- 275 mg Sodium
- 28 g Carbohydrates
- 3 g Fiber
- 12 g Sugar
- 10 g Added sugars
Directions
1. Preheat oven to 350°; spray 8-inch square baking dish with cooking spray. In food processor, pulse oats until small crumbs remain.
2. In large bowl, whisk egg, milk, maple syrup and butter; whisk in baking powder, cinnamon, 1/2 teaspoon salt and oats. Fold in blueberries; spread in prepared dish. Sprinkle oatmeal with almonds; bake 30 minutes or until golden brown and set.
3. In small bowl, whisk sugar, cream cheese and yogurt until smooth; spread over oatmeal. Makes about 5 1/3 cups.
4. Chef tip: Bake in muffin tins for individual portions!