1. Preheat the oven to 350°F 175°C and lightly grease an 8×8 inch baking dish with cooking spray or butter.

2. In a large mixing bowl whisk together the eggs egg whites Greek yogurt almond milk maple syrup and vanilla extract until smooth and well combined.

3. Add the rolled oats vanilla protein powder 1 teaspoon of the ground cinnamon baking powder and salt to the bowl and stir until all of the oats are coated and no dry pockets of powder remain.

4. In a small bowl stir together the brown sugar and the remaining 12 teaspoon ground cinnamon to make the cinnamon swirl mixture.

5. Pour about two thirds of the oat mixture into the prepared baking dish and spread it into an even layer with a spatula.

6. Sprinkle half of the brown sugar cinnamon mixture evenly over the oats then pour the remaining oat mixture on top and smooth again.

7. Sprinkle the rest of the brown sugar cinnamon mixture over the surface and use a butter knife to gently drag through the batter in a few figure eight motions to create swirls without overmixing.

8. Bake the oatmeal for 30 to 35 minutes or until the center is set the edges are lightly golden and the top looks dry rather than wet.

9. Remove the pan from the oven and let the baked oatmeal cool for about 10 to 15 minutes while you prepare the icing.

10. In a small bowl whisk together the softened cream cheese powdered sugar 1 tablespoon of milk and the extra splash of vanilla if using until smooth adding a little more milk as needed to reach a drizzleable consistency.

11. Drizzle the cream cheese icing over the warm baked oatmeal in thin ribbons then slice into squares.

12. Serve warm with extra Greek yogurt fruit or nuts if desired and store leftovers covered in the fridge for up to 4 to 5 days.