Ingredients
- 2 cups old-fashioned oats- not quick oats. You could use gluten-free oats for a gluten-free option.
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp salt
- ½ cup zero point brown sweetener. I like to use Lakanto BROWN or Swerve brown sugar alternative.
- 1¾ cup unsweetened almond or cashew milk
- 1 large egg, room temperature
- 2 Tbsp light butter, melted. You could use unsweetened applesauce. I do recommend using light butter- it gives it a nice flavor and texture.
- 1 tsp pure vanilla extract
Icing:
- 1 oz. light cream cheese, softened
- 2 Tbsp soft light butter – I like to use Land O’ Lakes light butter made with canola oil.
- ⅓ cup powdered sugar or powdered sweetener – I like to use regular powdered sugar for the icing
- 1 Tbsp milk – you can use any milk of your choice.
Directions:
- Preheat the oven to 375° degrees.
- Spray a 8×8-inch baking dish with non stick cooking spray. Set aside.
- In a medium size mixing bowl, whisk together the milk, egg, vanilla extract, and melted butter.
- In a separate large size mixing bowl, mix the oats, baking powder, salt, brown sugar, ground cinnamon, and ground nutmeg.
- Add the wet ingredients into the oat mixture and stir to combine.
- Pour mixture into the prepared baking dish.
- Bake for 35-40 minutes or until the top of the oatmeal is golden brown.
- Allow the oatmeal to cool for 5 minutes before adding icing.
- In a small blender or using an electric mixer, blend or beat the softened cream cheese and light butter until fluffy. Add the powdered sugar and milk and blend until well combined.
- Drizzle the oatmeal all at once or store the icing in the refrigerator and use on each serving individually, as desired.
2 WW Points if using unsweetened applesauce and Lakanto powdered sweetener.