This baked cinnamon roll oatmeal is filling, sweet, but not too sweet, and shockingly healthy. It's easy to make, perfect for meal prep, and (truly) tastes just like a cinnamon roll! Plus, it's naturally vegan and gluten free.
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.
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.
Bake the oats for 30-35 minutes, or until a toothpick comes out clean and the edges are golden brown.
Let cool, then top with cinnamon sugar and melted coconut butter or yogurt for a glaze.
This recipe store in the fridge for 3-5 days. To reheat, add back to the oven at 200 degrees until warm all the way through. How long you cook the oats will depend on how deep your dish(es) are. You'll know they're done when a toothpick comes out clear or when the edges start to brown and the center is nice and firm. The oats themselves are not overly sweet, if you are planning on leaving off the glaze or swirl, I would add 2-3 tbsp extra sweetener to the oats.