Cinnamon Roll Oat Cake
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!
Servings: 1 serving
Cost: -
Ingredients
Batter
- 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
Cinnamon Swirl
- 1/4 cup batter
- 1 tbsp brown sugar
- 1 tsp cinnamon
Frosting
- 1 tbsp cream cheese
- 1 1/2 tbsp powdered sugar
- 1/2 tsp vanilla
Instructions
- 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!