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 4 frosting options!

Looking for more baked oatmeal recipes? Try my brownie baked oatmeal and blueberry baked oatmeal next.

For those mornings when I can’t decide between a cinnamon roll or a hearty bowl of baked oats, I make my cinnamon roll baked oats. 

With the sweet and spiced flavors of cinnamon buns and the staying power of oats, it’s the best of both worlds… and it’s so easy to make. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make baked cinnamon roll oatmeal
4. Arman’s recipe tips
5. Storage instructions
6. More oatmeal recipes to try
7. Healthy Cinnamon Roll Baked Oatmeal (Recipe Card)

Why I love this recipe

• The perfect texture. The exterior gets a bit crisp and chewy, but the center remains soft and almost gooey. And don’t even get me started on the creamy glaze topping!
• Four icing options. I couldn’t decide which to include, so I listed them all. 
• Perfect for meal prep. Bake the oatmeal the night before, and bam! You have breakfast for the week. All you have to do is reheat it in the microwave (if you want to). 
• Minimal prep time. Just add all the ingredients together and let the oven take over from there. 

Ingredients needed

• 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. Use gluten-free oats if needed. 
• 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 used Saigon cinnamon and allspice. 
• 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.

Find the printable recipe with measurements below.

How to make baked cinnamon roll oatmeal

Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch pan with parchment paper.

Step 2- Mix the dry and wet ingredients. In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the wet ingredients.

Step 3- Combine. 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 4- Bake. Transfer the oat mixture to the baking dish. Bake for 35-40 minutes or until golden brown on top. Remove it from the oven and allow it to cool for 5 minutes before glazing if desired.

Arman’s recipe tips

• Make them grab-and-go friendly. For portable breakfast bars, bake the oatmeal closer to 50 minutes. They’ll be denser, chewier, and easier to package. 
• Make individual portions. Bake the oats in individual ramekins for 20-22 minutes or until a toothpick comes out mostly clean. 
• Add protein. Fold in 1-2 scoops of your favorite vanilla or cinnamon-flavored protein powder. 
• If you accidentally overcook the oats, don’t panic! You can remedy this by pouring ¼ cup of milk over them. 
• Add some mix-ins, like chocolate chips, nuts, or raisins. 
• When you add a glaze, wait for the oats to be fully cooled. Otherwise, the glaze will seep into the batter.

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.

More oatmeal recipes to try

• Overnight steel-cut oats
• Chocolate oatmeal
• Strawberry oatmeal bars
• Protein overnight oats