Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
