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!
Course: Breakfast
Keyword: baked oatmeal, breakfast, cinnamon, cinnamon roll, kid friendly, make ahead, meal prep
Servings: 6
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
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 9x9). 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!
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!