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.
Ingredients
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)
Instructions
- Preheat the oven to 180°C/350°F. Line an 8 x 8-inch pan with parchment paper (lightly grease sides if desired).
- In a large bowl, whisk together the dry ingredients: rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice.
- In a separate bowl, whisk the wet ingredients until smooth: eggs, milk, vanilla, and almond butter (microwave almond butter 10–15 seconds if very thick).
- Pour the wet mixture into the dry and fold until fully combined. If the mixture looks crumbly, add 1–3 tablespoons milk until a thick, scoopable batter forms. Let rest 5 minutes to hydrate.
- Scrape the batter into the prepared pan and smooth the top.
- Optional cinnamon-sugar swirl/top: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle over the surface; for a swirl, drag a knife or skewer in gentle figure-8s.
- Bake for 35–40 minutes, until the top is golden, edges are set, and a knife inserted in the center comes out mostly clean.
- Cool on a rack for 5 minutes.