Preheat oven to 350 degrees.
In a large mixing bowl whisk together the rolled oats, cinnamon, baking powder, and salt. Set aside.
In another medium bowl, whisk together eggs, Agave In The Raw, and vanilla extract. Slowly whisk the coconut milk and oil into the egg mixture.
Pour the wet ingredients into dry ingredients and stir until all the oats are covered with liquid.
Pour the oatmeal batter into a 9 x 9 baking dish sprayed with cooking spray.
Baked for 25 minutes.
While the oatmeal bakes make the cream cheese frosting. Put the cream cheese, vanilla extract, Agave in the Raw, and milk into a medium bowl. Using a hand mixer beat the ingredients until they are smooth. Start with 2 teaspoons of Agave in the Raw and add more until you get the desired sweetness. Keep in mind; adding too much Agave in the Raw might change the consistency of the frosting. I used 4 teaspoons and that was perfect.
Let the baked oatmeal cool slighting and then spread the cream cheese frosting on top.
Let it sit for another 5 minutes and then cut into 12 squares.