Pumpkin Carrot Cream Cheese Swirl Baked Oatmeal

I'm still unsure of this recipe. I mean it was good. And it got in some veggies early. I only swirled in half my cream cheese when I made it afraid it would all go dry. Then topped it with the rest. But do it either way.

Pumpkin Carrot Cream Cheese Swirl Baked Oatmeal

 

Ingredients:

1/2 Cup45g Rolled Oats

1/3 Cup/80ml Milk of choice

1/2 Tsp Vanilla

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Pumpkin Pie Spice

1/3 Cup Pumpkin puree

1 Carrot, grated

2 Tsp Maple syrup

1 TBSP Cream Cheese, or 1 Plain Laughing Cow Cheese

 

Optional: 1 Egg white

Method:

1. Preheat your oven 350F/180C/Gas Mark 4. Grease a ramekin/dish.

2. Mix the oats, salt, baking powder and spice till well combined. Add the pumpkin, carrot, vanilla, egg white and 2/3 of the maple syrup. You want to really beat it in to get the egg white incorporated. Mix in the milk bit by bit until the oats are wet but not sloppy. Pour into your prepared dish.

3. In a dish whip the rest of the syrup and the cream cheese. Swirl into the top of the oatmeal and bake for 15-17 minutes or until golden and the cheese set in. Enjoy!