Cinnamon Roll Baked Oats

Last updated on March 16th, 2024 at 10:21 pm

This fluffy cinnamon roll baked oats has a delicious cinnamon sugar swirl and is topped with a sweet cream cheese frosting. It is the perfect single serving breakfast to satisfy that sweet tooth! 

This post contains affiliate links, which means if you make a purchase through these links, I may receive a small commission at no extra cost to you. 

Cinnamon Roll Baked Oats

I’m still dreaming about this incredibly delicious cinnamon roll baked oats. I promise it will be the best breakfast you make in a long time! This single serve dessert-for-breakfast has the perfect balance of sweetness and cinnamon flavor.

This oat cake consists of a soft and fluffy oat cake base made by blending together oats, almond milk and a few other ingredients. Some of the batter is mixed with cinnamon and brown sugar, which is then swirled throughout the oats. Lastly, the baked oats is drizzled with a sweet cream cheese frosting.

This cinnamon roll oat cake is gluten free, as long you use gluten free oats. This recipe is also easily made dairy free and vegan by using vegan cream cheese. I have made this recipe with both regular and vegan cream cheese and I honestly couldn’t tell the difference.

Baked Oats Ingredients

Oats: rolled oats or quick oats. I get my gluten free oats from Trader Joe’s or Bob’s Red Mill.
Almond milk: any type of milk can be used.
Maple syrup: for natural sweetness.
Vanilla: the primary flavor in the ‘base’ of these baked oats.
Baking powder: the leavening agent that makes these baked oats nice and fluffy.
Sea salt: just a pinch, to bring out the flavors.
Brown sugar and cinnamon: brown sugar and cinnamon are mixed with some of the batter and swirled throughout the baked oats.

Cream Cheese Frosting

Cream cheese: just like traditional cinnamon rolls, these baked oatmeal is topped with a cream cheese based drizzle.
Powdered sugar: to sweeten the frosting.
Vanilla: pure vanilla extract is best.

Equipment

• Small or large blender
• 10-12oz ramekin
• Small rubber spatula
• Quart sized plastic bag (or piping bag)
• Small mixing bowl
• Mini whisk (obviously optional but so adorable)

Instructions

1. Preheat the oven to 400°F (200°C). In a blender, combine oats, almond milk, maple syrup, baking powder, vanilla and salt. Blend until you have a smooth batter.

2. Take 1/4 cup of the batter and mix with brown sugar and cinnamon. Put the cinnamon sugar batter in a small plastic bag with the corner snipped.

3. Pour half the base batter into a greased 10-12oz ramekin. Spread into an even layer. Using the plastic bag like a piping bag, pipe a cinnamon swirl on top. Add the remaining base batter and smooth into a flat layer. Top with another cinnamon swirl.

4. Bake at 400°F (200°C) for 15-20 minutes. Allow the baked oats to cool 5-10 minutes.

5. While the baked oatmeal is baking, whisk together cream cheese, powdered sugar and vanilla. Drizzle on top of the oat cake and enjoy!

Tips

• If you like crunch, fold in your favorite chopped nuts into the ‘base’ batter before pouring into the ramekin.
• If you are unsure how much to snip off the corner of the plastic bag, start very small and snip more off, if needed. It’s easier to make a larger hole than smaller!
• For a softer texture, cook 15 minutes (or less for a super gooey texture). For a firmer, cake like texture, cook for 20 minutes.

How to Meal Prep

Mini baked oats: Double the recipe and follow the same instructions for assembly, but divide base batter and cinnamon sugar batter evenly amongst muffin tins. Bake at 375°F for 15 minutes.

Oat cake bars: Triple the recipe (do only 2 tsp baking powder), pour base batter into greased 8×8 inch baking dish and spread into an even layer. Form a large spiral with cinnamon sugar batter. Bake at 400°F for 30-35 minutes. Allow to cool 10-15 minutes, then cut into bars.

Storage: Store the muffins and bars in air tight containers in the refrigerator for up to 5 days. Freeze for up to 3 months.

To reheat: To reheat from the fridge, microwave for 30 seconds. To reheat from frozen, allow to sit at room temperature for 1 hour, then microwave 45 seconds to 1 minute.

Substitutions

Oats: you can use quick oats in place of rolled oats.
Milk: any milk, dairy or non-dairy, will work in this recipe.
Maple syrup: You use monk fruit syrup or honey in place of maple syrup.
Brown sugar: you can use coconut sugar in place of brown sugar.
Cream cheese: feel free to use vegan cream cheese to keep this recipe vegan. I love Tofutti, Trader Joe’s and Kite Hill.

More Recipes You’ll Love

• Raspberry White Chocolate Oat Cake
• Cookie Dough Oat Cake
• Cinnamon Pecan Streusel Baked Oatmeal
• Chocolate Chip Cookie Dough Baked Oatmeal

If you make this Cinnamon Roll Baked Oats, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!