# What You Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped pecans or walnuts (optional)
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 cups milk (dairy or plant-based)
08 - 2 large eggs
09 - 1/3 cup maple syrup or honey
10 - 2 tablespoons melted butter or coconut oil
11 - 2 teaspoons vanilla extract
→ Filling and Topping
12 - 3/4 cup cream cheese, softened
13 - 3 tablespoons powdered sugar
14 - 1 1/2 cups fresh or frozen raspberries
# Steps:
01 - Preheat oven to 350°F (175°C). Grease an 8-inch square or similarly sized baking dish.
02 - In a large bowl, combine oats, chopped nuts if using, cinnamon, nutmeg, baking powder, and salt.
03 - In a separate bowl, whisk together milk, eggs, maple syrup or honey, melted butter or coconut oil, and vanilla extract.
04 - Pour wet mixture into dry ingredients and stir until fully incorporated.
05 - Mix softened cream cheese and powdered sugar in a small bowl until smooth.
06 - Pour half of the oatmeal mixture into the prepared baking dish and spread evenly.
07 - Dollop half of the cream cheese mixture over the oatmeal, then scatter half the raspberries on top.
08 - Spread remaining oatmeal mixture over toppings. Add remaining cream cheese dollops and raspberries. Gently swirl with a butter knife for marbled effect.
09 - Bake for 35 to 40 minutes until the top is lightly golden and the mixture has set.
10 - Allow to cool 10 minutes before serving. Serve warm, optionally drizzled with extra maple syrup.
