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
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.

Video

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