Cinnamon Roll Baked Oatmeal

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5 from 797 votes
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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 4 frosting options!

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

cinnamon roll baked oatmeal.

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. 

★★★★★ REVIEW 

“This is sooooo good. I made a whipped cream cheese frosting with maple instead of the glaze. Huge hit.”Giselle

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.

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.

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.

cinnamon baked oatmeal.

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.

baked cinnamon roll oatmeal.

More oatmeal recipes to try

cinnamon roll baked oatmeal

Healthy Cinnamon Roll Baked Oatmeal

5 from 797 votes
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! Watch the video below to see how I make it in my kitchen.
Servings: 8 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Video

Ingredients  

  • 2 cups rolled oats gluten free, if needed
  • 1 cup quick oats gluten free, if needed
  • 1/2 cup sugar * See notes
  • 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 180C/350F 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 35-40 minutes, or until golden brown on top.
  • Remove baked oatmeal and allow to cool for 5 minutes, before glazing, if desired.

Notes

ICING/GLAZE OPTIONS
  • 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.
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. 
TO REHEAT: Microwave oats in 20-second intervals until warm or transfer them to a baking dish and bake at 180C/350F until warm.

Nutrition

Serving: 1servingCalories: 213kcalCarbohydrates: 29gProtein: 8gFat: 9gSodium: 183mgPotassium: 204mgFiber: 5gVitamin A: 68IUCalcium: 175mgIron: 2mgNET CARBS: 24g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. This looks delicious! I do have one question. Are these more like the consistency of an oatmeal cookie than actual oatmeal? I dont like oatmeal, but I love oatmeal cookies!

    1. Hi Diane! Thanks for the comment- They are like a firm and tender oatmeal, but if your after an oatmeal-esque cookie, you could try my no bake giant cookie for one recipe or no bake superfoods breakfast cookie- I also have oatmeal chocolate chip breakfast cookie recipes all on my site 🙂

    1. Hi Anne! 🙂

      I usually do it 2 ways- When it’s cooked, I either slice it up into single serve pieces and thaw in the fridge overnight or on the day of without refrigeration (if I have a few hours before I eat it).

      If it’s the whole batch, I thaw it all completely overnight, the next morning I reheat some in the microwave and top with the glaze or just some peanut butter. 🙂

  2. Oh my gosh, I made this for breakfast today and it was basically HEAVEN IN MY MOUTH <3 thank you for such a wonderful recipe! Everything I've tried from your blog has turned out flawless 🙂 Thank you!!

  3. Any ideas for glaze that does not use protein powder? Doesn’t need to have protein, but something that’s not pure sugar like typical glazes

    1. Hi Giselle-Thinned out coconut butter or even a smooth cashew butter would be amazing- I often just melt some coconut butter on top and it’s amazing!