Cinnamon Roll Baked Oatmeal is a delicious way to make oatmeal for six people with a cinnamon swirl of glaze drizzled on top.
If you have a few people who want oatmeal for breakfast in your house, make it in a pan and bake it! This is a great way to serve oatmeal for up to 6 people. And the cinnamon roll glaze on top makes it extra delicious!
This recipe comes from the Well Plated Everyday cookbook by Erin Clarke. This is a great, new cookbook to add to your cookbook shelf. It’s a collection of 100+ recipes for easy and creative everyday meals.
Here are a few recipes in the book that have caught my eye!
- Croque Madame Casserole
- Overnight Waffles
- Hot Honey Pistachio Ricotta Toasts
- Baked Brie with Balsamic Jalapeno Strawberries
- Roasted Brussels Sprouts Caesar Salad
- Bloody Mary Tomato Salad
- Sheet Pan Crispy Honey Mustard Pork Chops and Sweet Potatoes
- Green Goddess Chicken Thighs
- Bam Bam Noodles
- Slow Cooker Caribbean Beef Sliders
- Red Wine Mushroom Farro Soup
- Sage Brown Butter Roasted Squash
- The Fudgiest Salted Chocolate Sheet Cake
Ingredients Needed:
- unsalted butter
- old fashioned or quick-cooking oats
- ground cinnamon
- baking powder and kosher salt
- nonfat milk
- egg
- unsweetened applesauce
- maple syrup
- vanilla extract
- pecans or walnuts
- turbinado sugar (optional)
- powdered sugar
How to make Cinnamon Roll Baked Oatmeal:
The complete, printable recipe is at the end of this post.
PREPARE THE OATMEAL:
- Place a rack in the lower third of your oven and preheat the oven to 350℉. Spray a 9×9-inch baking dish with nonstick spray.
- In a large, microwave-safe bowl, melt the butter. Set aside to cool.
- In a separate, large bowl, whisk together the oats, cinnamon, baking powder and salt.
- To the bowl with the cooled butter, add the milk, egg, applesauce, maple syrup and vanilla. Whisk to smoothly combine. Add this mixture to the dry ingredients, and stir gently to combine. The mixture will be wet. Pour the batter into the prepared dish. Spread into an even layer, and sprinkle the pecans on top (turbinado sugar too, if using). Bake for 40 minutes, until the oatmeal is golden at the edges.
PREPARE THE CINNAMON SWIRL:
In a small bowl, melt the butter in the microwave. Whisk in the powdered sugar, milk and vanilla. The swirl should be thick, but pourable (add more powdered sugar or milk, as desired). When the oatmeal comes out of the oven, drizzle on the cinnamon swirl. Let cool for 5 minutes, then serve hot. Drizzle more milk on top, if desired.
Recipe Tip
Mix 2 tablespoons flaxseed meal into the oat mixture to increase fiber content and to add a nutty flavor and a richer texture.
Substitution Ideas:
This recipe is easy to make dairy free. Use a non-dairy milk as well as coconut oil instead of butter. For the swirl, use a non-dairy sub for the butter and a non-dairy milk.
What I Love About This Recipe:
- It’s a great way to serve oatmeal to a lot of people.
- You get the vibe of a cinnamon roll without eating a cinnamon roll!
- It’s crazy good.
Favorite Cinnamon Roll Recipes:
PREPARE THE OATMEAL:
-
Place a rack in the lower third of your oven and preheat the oven to 350℉. Spray a 9×9-inch baking dish with nonstick spray.
-
In a large, microwave-safe bowl, melt the butter. Set aside to cool.
-
In a separate, large bowl, whisk together the oats, cinnamon, baking powder and salt.
-
To the bowl with the cooled butter, add the milk, egg, applesauce, maple syrup and vanilla. Whisk to smoothly combine. Add this mixture to the dry ingredients, and stir gently to combine. The mixture will be wet. Pour the batter into the prepared dish. Spread into an even layer, and sprinkle the pecans on top (turbinado sugar too, if using). Bake for 40 minutes, until the oatmeal is golden at the edges.
PREPARE THE CINNAMON SWIRL:
-
In a small bowl, melt the butter in the microwave. Whisk in the powdered sugar, milk and vanilla. The swirl should be thick, but pourable (add more powdered sugar or milk, as desired). When the oatmeal comes out of the oven, drizzle on the cinnamon swirl. Let cool for 5 minutes, then serve hot. Drizzle more milk on top, if desired.
- To make this recipe gluten free, just be sure to use gluten free oats.
Serving: 1serving, Calories: 417kcal, Carbohydrates: 58g, Protein: 9g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 219mg, Potassium: 377mg, Fiber: 5g, Sugar: 32g, Vitamin A: 463IU, Vitamin C: 0.4mg, Calcium: 214mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.