Healthy Cinnamon Roll Baked Oatmeal

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 213kcal

Author Arman Liew

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.

Video

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