This cinnamon roll baked oatmeal recipe is a sweet, gooey, fluffy and ultra delicious healthy breakfast that tastes like dessert!
Healthy cinnamon roll baked oats
I blame Ikea.
It is impossible to walk out of that store not craving cinnamon rolls.
The aroma of their freshly baked rolls permeates the entire warehouse, as if they’ve sprayed cinnamon scented perfume in every room.
I spent yesterday afternoon happily shopping for furniture while dreaming of soft homemade cinnamon rolls.
Wanting a healthier option, I baked up this wholesome single serving cinnamon roll baked oatmeal for breakfast the next morning.
It gives you all the gooey comforting goodness of a classic cinnamon roll, with whole grains, fiber, and protein at the same time!
You may also like: Peanut Butter Overnight Oats
Step by step recipe video
Key ingredients
Rolled oats – You need a half cup of old fashioned rolled oats or quick oats. For gluten free baked oatmeal, use certified gluten free oats or substitute rolled quinoa flakes.
Applesauce – I like applesauce (sweetened or unsweetened) because it compliments the cinnamon flavor. You can swap mashed banana, pumpkin puree, or Greek yogurt for a high protein boost.
Sweetener – Liquid sweeteners like honey or pure maple syrup work well. Or if you want a breakfast with no sugar added, use the equivalent sweetness amount of stevia.
Cinnamon – The star of the show. It wouldn’t be a cinnamon roll without ground cinnamon! Play around with complimentary spices if you wish, such as a pinch of ginger, nutmeg, allspice, or pumpkin pie spice.
Nut butter (optional) – A tablespoon of a neutral tasting nut butter (like cashew or almond butter) or melted coconut oil adds incredible richness and really makes it feel like you’re eating dessert.
Add ins of choice – Feel free to stir in a spoonful of raisins or dates, dried figs or cranberries, chopped walnuts, chia seeds, or finely diced apple.
Other ingredients – The dessert baked oatmeal recipe also calls for pure vanilla extract, a pinch of salt, and water or milk of choice.
While the cinnamon is out, make Baked Cinnamon Sugar Donuts
How to make cinnamon roll baked oatmeal
- Start by preheating your oven to 375° Fahrenheit (190° Celsius). Alternatively, you can cook the recipe in a microwave or preheated toaster oven.
- Grease a one cup ramekin, mini loaf pan, or small heat-safe dish with oil or fat free spray. Want a double layer cinnamon roll oatmeal cake? Grease two half cup ramekins instead, or line the bottoms with parchment paper.
- In a small mixing bowl, stir the oats, cinnamon, salt, and any other dry ingredients.
- Whisk in the applesauce, water, sweetener, nut butter, vanilla extract, and all remaining ingredients.
- Spread the uncooked mixture into the prepared dish or pan.
- Bake on the center rack of your oven for fifteen minutes, or microwave until fully cooked. (Microwave time should take around one to three minutes and will vary depending on the wattage of your machine.)
- Let cool, then frost if desired and enjoy for breakfast, snack, or dessert.
- For optimal freshness, refrigerate leftovers in a covered container for up to five days. Or freeze in an airtight container for up to two months. Thaw or reheat frozen oatmeal before eating.
Prefer traditional cinnamon rolls? Try these Easy Cinnamon Rolls
Frosting the cinnamon oatmeal
Protein frosting: Top the oats with your favorite thick yogurt or dairy free alternative. Mix in a scoop of vanilla protein powder or sweetener to taste if desired.
Cream cheese frosting: Use store bought icing or whip up the quick homemade cream cheese frosting written out in my recipe for Carrot Cake Bars.
Powdered sugar glaze: Stir two tablespoons powdered sugar with a few drops water, milk, or lemon juice. If glaze is too thick, add more liquid.
Coconut butter frosting: This is one of my personal favorites. Spread your oatmeal with warmed buttery Coconut Butter. You may not even need additional sweetener.
Other options: Eat the cinnamon roll baked oatmeal plain, topped with mashed banana, or spread with almond, apple or pumpkin butter.
Wouldn’t it be amazing if IKEA bottled their cinnamon scent and sold it as perfume?
Or maybe I am the only one who wants to smell like a giant cinnamon bun…
Just thinking out loud here…
The recipe was inspired by my Vegan Cinnamon Rolls.
Cinnamon Roll Baked Oatmeal
Ingredients
- 1/2 cup rolled oats (45g)
- 1/2 tsp ground cinnamon
- 1/16 tsp salt
- 1/4 cup applesauce (60g) (or pumpkin, yogurt, or mashed banana)
- 1/4 cup water (60g)
- 1 1/2 tbsp pure maple syrup (22g) or stevia to taste
- 1/4 tsp pure vanilla extract
- 1 tbsp almond butter or coconut oil, optional (15g)
- 1 spoonful raisins or chopped walnuts, optional
Instructions
- 1. Preheat the oven to 375° Fahrenheit (190° Celsius). Alternatively, you can bake the recipe in a microwave or preheated toaster oven.
- 2. Grease a one cup ramekin, heat-safe dish, or mini loaf pan with oil, or line the bottom with parchment paper.
- 3. Stir together all dry ingredients. Whisk in wet to form a batter.
- 4. Spread into the prepared ramekin, then bake on the center rack of the oven for fifteen minutes. (If using a microwave, cook 1-3 minutes or until fluffy. Time will vary based on wattage of your machine.)
- 5. Let cool, then serve and enjoy. Frosting ideas are included above if you want to ice your cinnamon roll baked oatmeal.
Video
Notes
More delicious oatmeal recipes
Yesterday morning I woke up early and went to the gym. When I got back I made this…omg so yummy! My mom came down stairs later as I was taking the last bite. To keep it simple she was pretty mad I didn’t make two.
I LOVE how you’ve included gram measurements as well as cups for this recipe. I’m English and use a lot of American recipes but we don’t really have cups over here 🙁
I can’t wait to try this recipe. Cinnamon…that all I have to say.
Katie, I don’t know how I’ve missed you all these years, but it seems I’ve stumbled across half a dozen or more of your recipes in the last couple weeks. And I’m so happy! You cook and create so much like me…love your creativity! Can’t wait to try these, even if its getting warmer outside. Thanks for sharing your your recipes
Love this recipe!!!! I live in a college dorm so I don’t have access to much in the way of an easy healthy breakfast, so this was a lifesaver! I make them in batches of five. I microwave each one for 3 minutes and then place them in the freezer for breakfast throughout the week 🙂 They stay delicious when warmed up 🙂 Honestly would not be able to survive in the dorms without this blog (The healthy mug cakes are a killer late night study snack) . Thank you Katie!
Ok… this is what they serve in heaven, then.
Can’t find the words on how HAPPY I am that I found this on Pinterest.
<3
Baking in the oven as I write this 😉 !!! ..also I made your chocolate fudge babies recipe last night…to die for! They are soooooooo fudgey I just cant over it!
And I can’t wait for your cook book! I wish December would arrive already :/
My 2 year old and I made these in muffin tins for breakfast today. She ate the whole muffin so it must have been good! I love your site, love that most recipes are quick and simple and real food too! I saw that you don’t consider yourself a super successful blogger but I would love to get to where you are one day – I’m still at the point where I get excited because a post had more than 10 views 🙂
I just made this and it’s sooooo good! I’m in love with this recipe.
This taste AMAZING!!!!!! I am so happy I can cinnamon rolls whenever I want again without adding to my waistline and they are actually good for me!!!! I usually bake “healthy” recipes with very low expectations ;-). But this tastes just like a cinnamon roll and even the texture is amazing! I feel like I am cheating :-). I made this using Log Cabin’s brown rice breakfast syrup ( I can’t eat stevia or Splenda ) and I also added 2 TBSP of egg white for extra protein because I am breastfeeding. The cooking time was the same! Thanks for the amazing recipe. Btw, it is very, very filling. I am struggling to finish the whole serving….