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.
What size and shape pan did you use? Pat it out o the edges?
Hi Jeanne! I use a smaller pan to have thicker pieces- But if you use a larger one, it will be thinner and require less cooking time 🙂
Oh man, this looks so good!
this stuff is DA BOMB! it actually tastes like it’s bad for you, like it’s full of sweeteners …but it feels good to know it’s healthy and you can eat a lot of it :))
I came across this on Pinterest. Hate to be an unhealthy bother but I made it the old fashioned way with brown sugar and peanut butter , milk and real eggs. It was wonderful. I know the trend is toward ” Health” foods today. However I personally believe there is no food healthier than the original. Thanks for a great recipe.
Hi Kathleen! Don’t be silly- That sounds absolutely delicious and I hope you saved me a bowl. Okay fine, two bowls.
It was and sorry we ate the whole thing. I don’t think it would travel well. You’re welcome to steal the idea though. Thanks so much for the recipe , it got my Mum out of her toast rut.
Hello Arman
This looks amazing. How many servings does it make?
Thanks Sarah 🙂
Hi Sarah! It usually makes 6 or so, depending on how hungry you are 🙂
Watching sports = ew. Sorry! But I am a HUGE fan of breakfast for dinner–omelets, pancakes and more! This looks absolutely incredible too! I looooooooove sticky, moist and fluffy cinnamony oatmeal!
YES! How delicious is it 🙂
Brinner is definitely where it is at – eggs for breakfast lunch and dinner if you ask me!
David and I are American Football fans and are looking forward to watching the superbowl this year on a Monday morning at 8am! haha! We are really getting into Aussie Rules too which is coming to an end soon. As soon as we arrived we were constantly asked ‘what team do you support?’ so we had to pick quickly! Luckily the dockers are doing pretty well 🙂
I am CRAVING eggs like no other! Hahahaha dockers are doing really well, right?
Armannnnn! You can’t just share recipes like this and not have any for me at the exact moment I am seeing it. Also football? Pass, I will join you at your kale farm. But yessss to Brinner!
Excuse me, but think about how I feel seeing cheese, pasta, bacon and lunchboxes filled with goodies at 6am. :p
Are you insinuating that growing a kale farm is a boring activity?
Urgh. Sorry we all don’t have an Alchemy thumb.
Sticky on sticky!! Yummm. I enjoy watching (but usually zoning out) football, but don’t know what’s going on half the time. It’s fun to get together with friends (okay, and mostly food), though!
That’s the best part, right? Well, food then friends.
Maybe its because I’m Canadian, but I don’t really like football. And I honestly can’t say I have any friends who are into it it either. We’re hockey people up here, and things can get pretty crazy during the season. Brinner, though… I’ll always be a fan of <3
YES. Seriously, brinner all day everyday!
I bought an Apple Fritter yesterday. Can you start working on that one next? 😉
YES. Apple fritter cake, made with angel food cake.