Cinnamon Roll Baked Oatmeal
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This cinnamon roll baked oatmeal tastes like a gooey cinnamon bun, just in oatmeal form. It’s packed with protein and fiber and comes with four frosting options!
My cinnamon roll oatmeal is a cozy breakfast, but when I want a portable version to feed my whole family, I make these cinnamon roll baked oats.
They have all the sweet, spiced flavors of a classic cinnamon roll, but with wholesome ingredients like oats, eggs, and almond butter for fiber, protein, and healthy fats. I do add a little sugar, but it’s just a fraction of what you’d find in a cinnamon roll – so no sugar crash or carb coma here.
They’re perfect for meal prep, and you can frost them four ways: from a high-protein option to a more indulgent glaze – it’s your choice!
Key Ingredients
Find the printable recipe with measurements below.
- Rolled oats AND quick oats. The rolled oats give the baked oatmeal a chewy, satisfying texture, while the quick-cooking oats help make them less dense. You can easily make them gluten-free by using certified gluten-free oats.
- Sugar. I used white sugar, but you can use brown sugar, sugar-free sweetener, or even maple syrup.
- Baking powder. Gives the baked oatmeal some rise and fluffiness.
- Spices. I like to use cinnamon and allspice. Nutmeg and ginger would also be great additions.
- Eggs. Room temperature, preferably. For a vegan version, use one mashed banana.
- Milk. I used almond milk, but any dairy or non-dairy milk works.
- Vanilla extract. Gives a slight vanilla flavor.
- Almond butter. Gives the oats a buttery and rich texture without any butter or oil! You can swap this for any nut butter or seed butter.
Icing ideas
You’re more than welcome to enjoy these oats as is, but I like to drizzle a little icing on top. Here are some ideas:
- Coconut butter frosting. Combine room-temperature butter and creamy coconut butter.
- Protein frosting. Combine vanilla or cinnamon bun protein powder with water until it reaches a frosting consistency.
- Cinnamon glaze. Combine powdered sugar with cinnamon, a pinch of salt, and enough water or milk to form a thin glaze.
- Cream cheese frosting. Combine softened cream cheese with powdered sugar, vanilla extract, and a splash of milk.
How to make cinnamon roll baked oatmeal
Step 1- Prep. Add the wet mixture to the dry and mix to combine. If the mixture is crumbly, add more milk until a thick batter forms.
Step 2- Assemble. Transfer the oat mixture to the baking dish.
Step 3- Bake for 35 minutes or until golden brown on top. Remove it from the oven and allow it to cool completely before frosting, if desired.
★★★★★ REVIEW
“This is sooooo good. I made a whipped cream cheese frosting with maple instead of the glaze. Huge hit.” – Giselle
Recipe tips and variations
- Make them grab-and-go friendly. For portable breakfast bars, bake the oatmeal for closer to 50 minutes. They’ll be denser, chewier, and easier to package.
- Make individual portions. Bake the oats in individual 6-ounce ramekins for 20-22 minutes or until golden around the edges.
- Add protein. Fold in 1-2 scoops of your favorite vanilla or cinnamon-flavored protein powder.
- Add some mix-ins, like chocolate chips, nuts, or raisins.
- Glaze once cool. Wait for the oats to cool completely before adding a glaze.
Storage instructions
To store: Leftovers can be stored in an airtight container in the refrigerator for up to one week.
To freeze: Store leftover oats in freezer-safe containers and freeze them for up to six months.
Reheating: Microwave oats in 20-second intervals until warm or transfer them to a baking dish and bake at 180C/350F until warm.
Healthy Cinnamon Roll Baked Oatmeal
Video
Ingredients
- 2 cups rolled oats
- 1 cup quick oats
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup almond butter Can sub for any nut butter, coconut oil or butter
Instructions
- Preheat the oven to 350°F (180°C) and line an 8 x 8-inch pan with parchment paper. Set aside.
- In a large mixing bowl, combine the rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice, and set aside.
- In a separate bowl, combine the eggs, milk, vanilla extract and almond butter. Whisk until combined. Add the wet mixture to the dry and mix until fully combined. If the mixture is crumbly, add a dash more milk until a thick batter is formed.
- Transfer the mixture to the lined baking dish. Bake for 35 minutes, or until golden brown on top.
- Remove baked oatmeal and allow to cool completely before glazing, if desired.
Notes
- Gluten-free: Use certified gluten-free oats.
- Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Add protein: Add up to 1 1/2 cups of protein powder.
- Almond butter sub: Any nut or seed butter is fine.
- Meal prep: Keep in the fridge, covered, for up to one week. Freeze portions for up to 6 months.
Hello, can you use monk fruit instead of regular sugar with this recipe?
Can you use all rolled oats?
Yes, absolutely!
Where do you find cinnamon protein powder?
Hi Linda- A few brands stock it, including Dymatize 🙂
This is sooooo good. I made a whipped cream cheese frosting with maple instead of the glaze. Huge hit.
What can I use Instead of protein powder
Just leave it out 🙂
I am going to have to try this.
This is fantastic! My daughter made this today after school wow! Will be making this again great for breakfast or after school snack and not too sweet. Just right!
Thank you, Nikita!
The video in this recipe inspired me. I added a little extra milk and it turned out perfectly in my oven. This makes me happy in the morning 🙂
This looks amazing but I can’t find cinnamon protein powder!!
Use vanilla 🙂
Oh man so good
Looks amazing. What is the calorie intake and the macros?
Haven’t calculated it, but you are welcome to do so using myfitnesspal or similar 🙂 Enjoy!
Could I bake this in muffin tins instead?
I don’t see why not 🙂