Cinnamon Roll Baked Oatmeal

Craving a cozy bakery vibe for breakfast? This Cinnamon Roll Baked Oatmeal delivers all the warm, spiced comfort of a cinnamon roll—soft, golden, and lightly sweet—made weeknight-easy with wholesome oats.

It’s perfect for meal prep, naturally gluten-free when using certified GF oats, and delicious with or without a glaze.

Ingredients List

Creating that signature cinnamon-roll flavor starts with a sturdy oatmeal base and optional finishing touches.

Baked Oatmeal Base

• 2 cups rolled oats (gluten free, if needed)
• 1 cup quick oats (gluten free, if needed)
• 1/2 cup sugar (white, light brown, or coconut sugar; see notes)
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 2 large eggs
• 1 cup milk (dairy or unsweetened non-dairy)
• 1 teaspoon vanilla extract
• 1/3 cup almond butter (or any nut butter, coconut oil, or butter)

Notes:

• For less sweet, reduce sugar to 1/3 cup.
• Almond butter adds richness and helps bind; coconut oil or butter will make it more “bakery-style.”

Optional Cinnamon-Roll Finishes

• Cinnamon-sugar top: 2 tablespoons sugar + 1/2 teaspoon cinnamon (for sprinkling/swirl)
• Cream cheese glaze (optional but recommended):
  • 2 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Required Kitchen Tools

Having the right tools keeps things smooth and consistent.

1. 8 x 8-inch baking pan
2. Parchment paper
3. Two mixing bowls (one large, one medium)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Knife or skewer (for optional swirl)
7. Cooling rack

Oven & Pan Prep

1. Preheat the oven to 180°C/350°F.
2. Line an 8 x 8-inch baking pan with parchment paper (lightly grease the sides if you like).

Mix the Dry Ingredients

3. In a large bowl, whisk together:
   • 2 cups rolled oats
   • 1 cup quick oats
   • 1/2 cup sugar
   • 2 teaspoons baking powder
   • 1 tablespoon cinnamon
   • 1 teaspoon allspice

Mix the Wet Ingredients

4. In a separate bowl, whisk until smooth:
   • 2 large eggs
   • 1 cup milk
   • 1 teaspoon vanilla extract
   • 1/3 cup almond butter

Bring Wet & Dry Together

5. Pour the wet mixture into the dry. Fold until fully combined.
   • If the mixture looks crumbly/dry, add a splash more milk (1–3 tablespoons) until you get a thick, scoopable batter.
6. Optional (nice texture): Let the batter rest 5 minutes so the oats hydrate.

Pan & Optional Cinnamon-Sugar Swirl

7. Scrape the batter into the lined pan and smooth the top.
8. Optional cinnamon-sugar top or swirl: Mix 2 tablespoons sugar + 1/2 teaspoon cinnamon. Sprinkle evenly over the surface. For a swirl, drag a knife or skewer in gentle figure-8s.

Bake

1. Bake at 180°C/350°F for 35–40 minutes.
2. Doneness cues: top is golden, edges set, and a knife in the center comes out mostly clean.
3. Cool on a rack for 5 minutes before glazing.

Make the Glaze (optional, but so good)

• Cream cheese glaze:
  • In a small bowl, smooth 2 oz softened cream cheese.
  • Mix in 1/2 cup powdered sugar.
  • Add 1–2 tbsp milk, 1/2 tsp vanilla, and a pinch of salt; whisk until pourable.
• Quick vanilla glaze (no cream cheese):
  • 3/4 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla + pinch of salt.

Finish & Serve

1. Drizzle glaze over the warm oatmeal in zigzags or pipe spirals for that cinnamon-roll look.
2. Optional toppings: a pinch of extra cinnamon, chopped pecans or walnuts, or a dusting of cinnamon sugar.
3. Slice into 9 squares (or 6 for larger pieces). Serve warm as-is, with a splash of warm milk, or topped with berries, banana, or a spoon of yogurt.

Storage Instructions

• Cool completely before storing (prevents condensation/sogginess).
• Refrigerate: Store squares airtight for 4–5 days.
  • If using cream cheese glaze, refrigerate always.
  • For best texture, store glaze separately and drizzle before serving.
• Room temp: Unglazed squares can sit up to 1 day, but refrigeration is best for safety and freshness.

Reheating

• Microwave: 20–30 seconds per square (60–90 seconds from frozen).
• Oven: 160°C/325°F for 8–12 minutes (12–15 from frozen). Add a splash of milk before reheating for extra moisture.

Freezing

• Freeze: Cut into squares, wrap individually, then place in a freezer bag. Freeze up to 2–3 months.
• Thaw: Overnight in the fridge or reheat straight from frozen.
• Glaze: Freeze without glaze when possible; add fresh after reheating.

Make‑Ahead Options

• Pantry kit: Mix dry ingredients and store in a jar up to 1 month.
• Overnight batter:
  • Option A (easiest): Mix everything and refrigerate up to 12 hours; batter will thicken—stir in 1–3 tbsp milk before baking.
  • Option B (max lift): Mix all except baking powder; refrigerate up to 12 hours, then whisk in baking powder just before baking.
• Bake‑ahead meal prep: Bake, cool, slice, and chill. Reheat by square as needed.

Notes & Variations

• Sweetness swaps:
  • Reduce sugar to 1/3 cup for lightly sweet.
  • Use 1/3 cup maple syrup or honey; reduce milk by 2–3 tbsp to compensate.
• Texture tweaks:
  • Softer/custardy: Add 1/4 cup applesauce or mashed banana; increase milk to 1 1/4 cups.
  • Chewier: Use mostly rolled oats (e.g., 2 1/2 cups rolled + 1/2 cup quick) or reduce milk by 2 tbsp.
• Add‑ins:
  • 1/2–3/4 cup raisins, chopped dates, walnuts/pecans, or chocolate chips.
  • Apple-cinnamon: Fold in 1 small diced apple and an extra 1/2 tsp cinnamon.
  • “Sticky-bun” top: Sprinkle 2 tbsp brown sugar + 1 tsp cinnamon + 1/2 cup chopped pecans over the batter before baking.
• Dietary swaps:
  • Gluten‑free: Use certified GF oats and GF‑labeled baking powder.
  • Dairy‑free: Use plant milk; choose coconut oil or nut/seed butter; dairy‑free cream cheese for glaze or simple vanilla glaze.
  • Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rest 10 minutes); use plant milk and coconut oil/nut/seed butter.
  • Nut‑free: Use sunflower seed butter or tahini (note: sunflower butter can turn green after baking—harmless reaction).
• Pan sizes:
  • 9×13 inch pan: 1× recipe = thinner layer, bake 22–28 minutes; 2× recipe = thicker, bake ~35–45 minutes. Use visual cues (set edges, springy center).
  • Muffins: Fill 12 cups to the top; bake 18–22 minutes.
• Troubleshooting:
  • Too dry/crumbly: Add an extra 2–4 tbsp milk next time, or bake a few minutes less; let batter rest 5–10 minutes before baking.
  • Center still wet: Bake longer; tent with foil if browning too fast.

Conclusion

That’s your cozy, cinnamon‑roll comfort in oatmeal form—perfect for make‑ahead breakfasts, easy to customize, and delicious warm with a drizzle of glaze. Enjoy all week, or stash a few in the freezer for instant café vibes at home.