This baked cinnamon roll oatmeal is filling, sweet, but not too sweet. It’s easy to make, perfect for meal prep, and tastes just like a cinnamon roll! Plus, it’s naturally vegan and gluten free.
This cinnamon roll baked oatmeal is a healthier spin on my favorite childhood treat and turn it into baked cinnamon roll oatmeal. Baked oatmeal is one of my favorite breakfasts and I seriously can’t wait for you to try this recipe!
I know this oatmeal is cinnamon roll flavored, so “healthy” is probably not the first word that comes to mind. However, I promise this recipe is 100% good for you!
It’s vegan, gluten free, refined sugar free and stores really well in the fridge so it’s perfect for meal prep.
Oats: I recommend using rolled/old fashioned oats for this recipe. Quick oats are ok if you’re in a pinch, but rolled oats work best!
Apple sauce: The apple sauce helps bind all of the ingredients together and gives the oatmeal a really nice texture once baked.
Non dairy milk: Vanilla almond milk is my go to for (almost) everything, but any type of milk will work!
Coconut oil: To keep the oats nice and moist.
Vanilla extract: The vanilla adds a bit of extra flavor.
Cinnamon: A decent amount of cinnamon is very necessary for this recipe! I prefer ceylon cinnamon, but any type of cinnamon works well.
Brown sugar, coconut sugar or maple syrup: You can use any type of sweetener, that’s dark in color. Brown sugar and coconut sugar are my favorite, but maple syrup works well!
Baking powder and soda: These will help the oats rise a bit and give it a nice cake -like texture.
How to make baked oatmeal
Unlike regular stovetop oatmeal, baked oatmeal is almost a “set it and forget it” kind of thing.
Add the oats, cinnamon, salt and baking powder to a bowl and mix well.
Add in all remaining ingredients and stir together. The mixture should have a good amount of moisture, but you don’t want it to be overly liquidy or it won’t bake all the way to the center. See the above image for reference.
Add to a 9 inch round, oval, or square baking dish and add to the oven. You can use a smaller pan, but the deeper the pan, the longer the oats will take to cook.
Bake for 30-35 minutes, or until a toothpick comes out clean and the edges and top of the oats are golden brown.
While the oats are baking, prepare the cinnamon sugar glaze by adding the cinnamon, coconut oil, and coconut sugar to a pan and heating over low heat. If it appears too dry, add in the 1 tbsp of water. However, if it gets too liquidy, it won’t swirl very well, so just add in extra sugar to balance this out.
Let simmer until the sugar and oil melt and form a sticky syrup. It will get thick if it sits out too long, but just turn the heat back on and it will melt again.
Let cool, then top with cinnamon sugar and melted coconut butter, yogurt or my simple powdered sugar glaze.
Frequently Asked Questions
Does it keep? This cinnamon roll oatmeal will last in the fridge (already baked) for about 3-5 days. You can store it in the same container you baked it in, and just cover it with aluminum foil.
What size dish is best? I usually use one large baking dish, but you can split it up into smaller dishes if desired. Smaller dishes will require a shorter cooking time, so keep an eye on them! I used a 9 inch pie dish, which worked really well, just make sure it is at least 2 inch deeps.
Can I reheat it? Yes! I actually love the texture of baked oatmeal when it has been reheated oddly enough. It thickens up as it sits in the fridge, but I personally love it this way. To reheat this recipe, I suggest just popping it back in the oven for about 10-15 minutes at 200 degrees Fahrenheit or until it is warm.
Is oatmeal gluten free? This recipe is gluten free, but just be sure to used certified gluten free oats to make sure there was no contamination while processing!
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Baked Cinnamon Roll Oatmeal
Cinnamon Sugar Swirl:
- Preheat oven to 350 degrees Fahrenheit.
- Add the oats, cinnamon, and baking powder, baking soda and salt to a bowl and mix well.
- Add in all remaining ingredients and stir together.
- Add to a 9 inch baking dish (I used a pie plate which worked well, just make sure it is at least 2 inches deep, the oats will rise a bit as they bake) and add to the oven. Bake for 30-35 minutes, or until a toothpick comes out mostly clean and the edges are golden brown. if you want the center to be a bit more gooey like a regular cinnamon roll, just bake for closer to 28-30 minutes. It will continue to set as it cools, so if you're making it ahead of time and plan to reheat, best to undercook just a bit.
- While the oats are baking, prepare the cinnamon sugar glaze by adding the cinnamon, coconut oil, 1 tbsp of water and sugar to a pan and heating over low heat.
- If it appears too dry, add in the extra 1 tbsp of water.
- Let simmer until the sugar and oil melt and form a sticky syrup. It will get thick if it sits out too long, but just turn the heat back on and it will melt again.
- Let the oats cool slightly,, then top with cinnamon sugar and melted coconut butter or yogurt for a glaze.