Cinnamon Roll Baked Oatmeal

By Arman Liewupdated on Aug 19, 2025
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Total Time 40 minutes
Servings 8 servings

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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!

cinnamon roll baked oatmeal.

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

cinnamon roll baked oatmeal mixture in mixing bowl.

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. 

baked oatmeal mixture in baking dish.

Step 2- Assemble. Transfer the oat mixture to the baking dish.

cinnamon baked oatmeal.

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.

baked cinnamon roll oatmeal.
cinnamon roll baked oatmeal

Healthy Cinnamon Roll Baked Oatmeal

5 from 798 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
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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. 

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!

More baked oatmeal recipes

Arman Liew

I’m a two time cookbook author, culinary school graduate, 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.

5 from 798 votes (792 ratings without comment)

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Comments

  2. 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!

    Reply

    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 🙂

      Reply

    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. 🙂

      Reply

  7. 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!!

    Reply

  8. 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

    Reply

    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!

      Reply