Cinnamon roll baked oatmeal is a spin on a favorite classic! A simple yet delicious base topped with cinnamon sugar, yum! A super easy breakfast to have prepped for a week ahead that has all the delicious flavors of a cinnamon roll. I love the flavor that ghee or butter gives to this one to make it taste more authentic but coconut oil will work just fine too! The best breakfast to pair with your coffee in the morning!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make cinnamon roll baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats, but not steel cut.
- Almond milk- You can definitely substitute with any milk you prefer. Dairy, cashew, soy, oat, you name it. Whole milk will give you the most cinnamon roll like flavor.
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Ghee- I love the flavor and benefits of ghee! You can substitute with salted or unsalted butter or coconut oil.
- Eggs- The eggs help bind the recipe. You can substitute with flax or chia eggs.
- Vanilla extract- A key to any baked recipe in my opinion.
- Cinnamon– Cinnamon adds to that beautiful cinnamon roll flavor! Gives it the perfect addition of spice.
- Allspice- The allspice is optional, but I highly suggest it. It’s just a great additional flavor!
- Baking powder- Baking powder helps the oatmeal to rise.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Brown sugar- Adds a little sweetness and caramelization to the top. Feel free to substitute with coconut sugar.
Tips for making it:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer.
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
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Alright, let’s get to making the recipe! Enjoy!
Cinnamon Roll Baked Oatmeal
Cinnamon roll baked oatmeal is a spin on a favorite classic! A simple yet delicious base topped with cinnamon sugar, yum! A super easy breakfast to have prepped for a week ahead. I love the flavor that ghee or butter gives to this one to make it taste more authentic but coconut oil will work just fine too! The best breakfast to pair with your coffee in the morning!
Servings: 6
Ingredients
For the Base:
- 3 cups quick oats
- 2 cups coconut milk or any nut or dairy milk
- ⅓ cup maple syrup
- ⅓ cup ghee or butter or coconut oil, melted & cooled
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp allspice optional but brings a delicious flavor!
- 1 tsp baking powder
- ½ tsp sea salt
For the Topping:
- 1 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- Start by melting the ghee or whatever you're using. Set aside and let cool.
- In a medium mixing bowl, mix together the wet ingredients from the base recipe. Then add in the dry and mix well.
- Pour the batter into a greased pan (I used 9×9). Mix together topping ingredients in a small bowl. Sprinkle all over the top of the base. Bake for 30-35 minutes until cooked through and set but soft in the center.
- Store in fridge overnight and warm up in the morning or enjoy it cold. Either way! It should stay good in the fridge for about a week & freezes beautifully!
- My favorite way to eat baked oatmeal is with yogurt, peanut butter, and fruit. Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
The best baked oatmeal I have ever made! Loved that the sweetness was subtle and the texture was full and chewy! Added a scoop of plain collagen for extra protein too. Thank you!!
Oh my goodness, I am so so happy to hear that!! Love adding collagen!
Hi Lex! I love your baked oatmeal recipes! Quick question – why do you use 3 cups oats in some recipes, and 2 cups oats in others? Thanks!
Hi! So glad to hear that! So I used to always use 3 cups to make bigger batches but then I started making smaller ones so I did 2 cups instead 🙂 That’s why haha but the measurements are different as well!
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First, many of your baked oatmeal recipes are winners! I tried this recipe for the first time and love it. I topped mine with a little creamy peanut butter, a little yogurt, and a few raspberries. It is so good I needed to get on here mid meal and leave a comment.
Hi Julie! Thanks so much for your kind words! I am glad you love the oatmeals and your toppings sound perfect!