This fluffy cinnamon roll oat cake 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!
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Cinnamon Roll Oat Cake
I’m still dreaming about this incredibly delicious cinnamon roll oat cake. I promise it will be the best breakfast you will 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 cake. Lastly, the oat cake 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.
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 this oat cake.
Baking powder: the leavening agent.
Sea salt: just a pinch, to bring out the flavors in the oat cake.
Brown sugar: brown sugar and cinnamon are mixed with some of the batter and swirled throughout the oat cake.
Cream Cheese Frosting
Cream cheese: just like traditional cinnamon rolls, this oat cake is topped with a cream cheese based drizzle
Powdered sugar: to sweeten the frosting
Vanilla: pure vanilla extract is best
- 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)
1. Preheat 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 to cool 5-10 minutes.
5. While oat cake is baking, whisk together cream cheese, powdered sugar and vanilla. Drizzle on top of the oat cake and enjoy!
- 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 20 minutes.
How to Meal Prep
Mini Oat Cakes: 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.
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 oat cake, 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!
Cinnamon Roll Oat Cake
- 1 1/4 cup oats
- 3/4 cup almond milk
- 1 1/2 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- pinch of sea salt
- 1/4 cup batter
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp cream cheese
- 1 1/2 tbsp powdered sugar
- 1/2 tsp vanilla
- Preheat 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.
- 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.
- 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.
- Bake at 400°F (200°C) for 15-20 minutes. Allow to cool 5-10 minutes.
- While oat cake is baking, whisk together cream cheese, powdered sugar and vanilla. Drizzle on top of the oat cake and enjoy!