5 cups rolled oats
1 tablespoon ground cinnamon
3 teaspoons baking powder
1 teaspoon kosher salt
5 cups whole milk
1/2 cup pure maple syrup
2 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 (8-oz.) block cream cheese, softened
1 cup powdered sugar
2 to 4 tablespoons milk, as needed
1. Preheat oven to 375° and spray a 9″-x-13″ baking dish with nonstick spray. Stir together oats, cinnamon, baking powder, and kosher salt in a large bowl.
2. In another large bowl, whisk together milk, maple syrup, egg, and vanilla. Pour dry ingredients into prepared pan, then pour wet ingredients over them. Stir to ensure there are no dry spots. Bake 40 to 45 minutes, until top is golden and no liquid remains.
3. Meanwhile, make frosting: In a large bowl, combine cream cheese and sugar and beat until light and fluffy. Gradually add milk until frosting is loose enough to drizzle.
4. Let oatmeal cool, 10 minutes. Cut into squares and serve with a drizzle of frosting, if desired.