This Cinnamon Roll Baked Oatmeal is soft, fluffy, and perfectly spiced with cinnamon and nutmeg. I love how it captures the comforting flavors of a cinnamon roll while staying wholesome and naturally gluten-free. It’s the perfect cozy breakfast for chilly mornings, and the sweet cinnamon swirl on top makes every bite irresistible.
Why You’ll Love This Recipe
I like how this recipe comes together easily in one bowl, making it perfect for busy mornings or relaxed weekend brunches. The aroma of cinnamon as it bakes fills my kitchen with warmth and comfort. It tastes indulgent, like a cinnamon roll, but it’s made with healthy ingredients like rolled oats and coconut sugar. I also appreciate that it’s naturally gluten-free and can easily be made vegan by swapping the egg for a flax egg.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/4 cups gluten-free rolled oats
1/3 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups oat milk (or any plant-based milk)
1 egg (or flax egg for a vegan version)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Cinnamon Swirl Topping
1/3 cup coconut sugar
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
2 tablespoons melted coconut butter to drizzle on top (optional)
Directions
I preheat my oven to 350°F (175°C).
In a large mixing bowl, I combine the oats, coconut sugar, baking powder, salt, cinnamon, nutmeg, oat milk, egg, melted coconut oil, and vanilla extract.
I let the mixture rest for about 5 minutes so the oats can absorb some of the liquid.
I pour the mixture into a greased 9-inch round or 8×8-inch baking dish and bake for 35–45 minutes, until the top is golden brown.
While the oatmeal cools slightly, I mix the cinnamon swirl topping in a small bowl.
Using a piping bag or zip-top bag with the corner cut off, I swirl the mixture over the baked oatmeal.
If I want extra richness, I drizzle melted coconut butter on top before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 10 minutes to prepare and 35–45 minutes to bake, for a total of around 45–55 minutes.
Variations
Nutty Crunch: I like adding chopped pecans or walnuts to the batter for extra texture.
Fruity Twist: I sometimes mix in diced apples or raisins for a naturally sweet addition.
Blended Oats: When I’m in the mood for a cake-like texture, I blend all the ingredients before baking.
Protein Boost: I occasionally add a scoop of vanilla protein powder for an extra satisfying breakfast.
Vegan Version: I simply replace the egg with a flax egg and use plant-based milk and coconut oil.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. When I’m ready to eat, I reheat a slice in the microwave for 30–45 seconds or warm it in the oven at 325°F for about 10 minutes. I avoid leaving it out at room temperature because of the egg content.
FAQs
Can I make this baked oatmeal ahead of time?
Yes, I often prepare it the night before and refrigerate it unbaked. In the morning, I just bake it fresh for the best texture.
Can I freeze baked oatmeal?
Absolutely. I let it cool completely, slice it into portions, and freeze them individually. When I want some, I reheat it in the microwave or oven.
Can I use quick oats instead of rolled oats?
I prefer rolled oats because they hold their texture better. Quick oats can make the oatmeal too soft or mushy.
How can I make this recipe nut-free?
I use oat milk and coconut oil, and I skip adding any nuts or nut-based toppings. The flavor still turns out delicious and rich.
What can I use instead of coconut sugar?
I sometimes use brown sugar or maple syrup as a substitute. Both work beautifully and give a similar caramel-like sweetness.
Conclusion
This Cinnamon Roll Baked Oatmeal is one of my favorite ways to start a cozy morning. It brings together all the comforting flavors of a cinnamon roll in a wholesome and nourishing form. Whether I serve it warm from the oven or reheat it for a quick weekday breakfast, it never fails to make my day a little sweeter.
Cinnamon Roll Baked Oatmeal brings together the cozy flavors of a cinnamon roll with the wholesome goodness of baked oats. Soft, fluffy, and perfectly spiced, it’s a naturally gluten-free, optionally vegan breakfast that’s perfect for chilly mornings.
Ingredients
2 1/4 cups gluten-free rolled oats
1/3 cup coconut sugar
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
2 cups oat milk (or any plant-based milk)
1 egg (or flax egg for vegan)
3 tbsp coconut oil, melted
1 tsp vanilla extract
Cinnamon Swirl Topping:
1/3 cup coconut sugar
1 tsp cinnamon
2 tbsp coconut oil, melted
2 tbsp coconut butter, melted (optional drizzle)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round or 8×8-inch baking dish.
In a large bowl, mix oats, coconut sugar, baking powder, salt, cinnamon, nutmeg, oat milk, egg, melted coconut oil, and vanilla.
Let sit for 5 minutes to allow oats to soak slightly.
Pour into the baking dish and bake for 35–45 minutes, or until golden brown.
In a small bowl, mix the swirl topping ingredients.
Once baked oatmeal is slightly cooled, pipe the swirl topping using a bag with the tip snipped.
Drizzle with coconut butter if desired and serve warm.
Notes
Add chopped pecans or walnuts for crunch.
Mix in diced apples or raisins for a fruity variation.
Blend the mixture before baking for a cake-like texture.
Add a scoop of protein powder for extra nutrition.
Store in the fridge and reheat in microwave or oven.
