Boko's Culinary Journey (AKA Berry Oatmeal Bake)

Boko rummaged through Ziggy's long understocked cabinets and managed to put together a breakfast that, though it may have involved questionable ingredients, certainly did the trick to fuel the party.

Prep time: 20 minutes

Bake time: 45 minutes

Inspired by: Ep. 36 "A Simple Favor"

Ingredients:

3 cups old-fashioned oats

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 t salt

1 t ground cinnamon

1/4 t ground nutmeg

2 t baking powder

1 pint fresh blueberries, divided

2 eggs

1 cup milk

1/2 cup coconut milk

1 t vanilla extract

3 T vegetable oil

4 oz room temperature cream cheese

1/4 cup powdered sugar

1 T half & half or cream

2 t vanilla extract

A 12 in cast iron skillet (or a 9 x 13 in greased pan)

1. Pre-heat oven to 350°F.

2. Combine oats, sugars, salt, cinnamon, nutmeg, and baking powder in a large bowl.

3. Add about 2/3 of the blueberries to the dry mixture and stir until well distributed.

4. In a measuring cup combine the eggs, milk, coconut milk, 1 t vanilla extract, and vegetable oil and whisk until combined and smooth.

5. Make a well in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Gently stir until well-combined.

6. Meanwhile, put the cream cheese into a small bowl and stir until it is creamy and easy to stir.

7. Add the powdered sugar, half and half, and vanilla extract the the bowl and stir until well incorporated.

8. Add the remaining blueberries to the cream cheese mixture, pressing down on them to crush them and allow some of the blueberries juices to mix into the cream cheese (it will be a chunky mixture and that's okay!).

9. Pour the oat mixture into cast iron skillet or prepared pan, spreading until even.

10. Dollop the cream cheese mixture all around the oat base, and, using a knife or off-set spatula, press the cream cheese into the oats and swirl around to combine.

11. Bake for 45-50 minutes in oven or until golden brown on the edges and set in the center.

12. Serve warm or at room temperature for breakfast or as a snack (I even like it for dessert). Store in refrigerator if you have leftovers (which you very well may not...).

13. Goes wonderfully with Corrupted Hag's Tea!