Preheat and Prepare: Begin by preheating your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 20x20cm (8x8 inch) baking dish or a similar sized oven-safe dish. This ensures your baked oats slide out beautifully once cooked.

Combine Wet Ingredients: In a large mixing bowl, whisk together the milk, Greek yoghurt, maple syrup (or honey), vanilla extract, melted butter (or coconut oil), and the egg until thoroughly combined. The mixture should appear smooth and slightly creamy, with no streaks of egg yolk remaining. This forms the luscious base for our oats.

Add Dry Ingredients: Tip the rolled oats, baking powder, and salt into the wet ingredients. Fold them in gently with a spatula until just combined. Be careful not to overmix; we want the oats to retain some structure, not become a paste. The mixture will be quite loose and liquid, but the oats will absorb the moisture as they bake.

Pour into Dish: Pour the oat mixture into your prepared baking dish, spreading it evenly with the back of a spoon or spatula. The surface should be relatively flat, creating a canvas for our cinnamon swirl.

Prepare the Cinnamon Swirl: In a small bowl, combine the light brown sugar, ground cinnamon, and melted butter (or coconut oil). Stir until you have a thick, fragrant paste. It should resemble a rich, dark brown mud. Dollop spoonfuls of this cinnamon mixture over the surface of the oats. Using a skewer, toothpick, or the tip of a knife, gently swirl the cinnamon paste into the oats, creating beautiful marbled patterns. Don't go too deep; just swirl across the top to leave lovely ribbons of cinnamon.

Bake to Golden Perfection: Place the baking dish into the preheated oven and bake for 30-35 minutes. You'll know it's ready when the top is golden brown and the edges are bubbling softly. The centre should feel set when gently pressed, and your kitchen will be filled with the most inviting aroma of warm cinnamon and baked goodness.

Prepare the Cream Cheese Glaze: While the oats are baking, prepare your glaze. In a small bowl, whisk together the softened cream cheese, milk, sifted icing sugar, and vanilla extract until completely smooth and creamy. It should be thick enough to drizzle but still pourable. If it's too thick, add a tiny splash more milk; too thin, add a touch more sifted icing sugar.

Cool and Drizzle: Once the baked oats are out of the oven, let them cool in the dish for 5-10 minutes. This allows them to set further and makes for easier serving. Then, generously drizzle the cream cheese glaze over the warm baked oats. As the glaze hits the warm oats, it will melt slightly and seep into the nooks and crannies, creating an irresistible finish. Serve warm and enjoy the delightful harmony of flavours and textures.