The Best Cinnamon Roll Baked Oatmeal

Let's be honest, cinnamon buns are not the healthiest treat, but gosh are they delicious. This cinnamon roll baked oatmeal has the same cinnamon flavor as the beloved treat and even includes the finishing touch of cream cheese icing. With half of the calories in a typical cinnamon bun, this baked oatmeal satisfies the cravings in a much healthier bite.

Cinnamon baked oatmeal is made with wholesome old-fashioned rolled oats. With two teaspoons of ground cinnamon, the cinnamon flavor shines through in every bite. One serving makes a filling breakfast, but this oatmeal bake can also be a yummy dessert as well. It is best served warm (like its cinnamon bun cousin), but it's delicious cold too.

Why You Will Love This Baked Oatmeal Recipe

• Hence its name, this baked oatmeal recipe tastes just like a cinnamon roll.
• Because of its delicate sweetness and icing garnish, don't reserve this recipe just for breakfast. A slice makes a yummy dessert too!
• It could not be easier to make.
• The beauty of baked oatmeal is that it can be made ahead of time and reheated. This make-ahead breakfast can be frozen in individual slices.
• Other Delicious Baked Oatmeal Recipes:
• Baked Apple Oatmeal
• Pumpkin Baked Oatmeal with Chocolate Chunks
• Banana Bread Baked Oatmeal

Ingredients and Substitutions

• Old-Fashioned Rolled Oats - Old-fashioned rolled oats are preferred in this recipe because of their thickness and size. However, quick-cooking oats are an okay substitute. Do not use steel-cut oats; the cooking time is not the same.
• Seasonings - You will need ground cinnamon, ground nutmeg, and salt.
• Baking Powder - This baked custard is leavened with egg and baking powder. Make sure to check the expiration date of your baking powder. When expired, it fails to give the same rise.
• Light Brown Sugar (packed) - While brown sugar is preferred in this recipe, other sugars can be used. Substitute granulated sugar, stevia, or maple syrup. If using maple syrup, add it in with the liquid ingredients.
• Oat Milk - Oat milk emphasizes the oat flavors in this recipe. However, most milks will work in substitution including whole milk and coconut milk.
• Egg (room temperature)
• Coconut Oil (melted) - Use any neutral oil including avocado oil or canola. Another optional substitute is melted butter.
• Pure Vanilla Extract
• For the Cream Cheese Icing: You will need softened cream cheese, softened unsalted butter, powdered sugar (sifted), and either milk or cream.

OPTIONAL - Add some nuts for crunch, either chopped pecans or walnuts.

Instructions

STEP 1 - Preheat the oven to 375 degrees F. Grease an 8x8-inch baking dish with cooking spray, set aside.

STEP 2 - In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and coconut oil. *If using maple syrup instead of brown sugar, add it here.

STEP 3 - In a large bowl, mix the oats, baking powder, salt, brown sugar, ground cinnamon, and ground nutmeg.

STEP 4 - Add the wet ingredients into the oat mixture and stir to combine.

*If using nuts, add them here.

STEP 5 - Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the mixture is set. Allow the mixture to cool slightly before adding icing.

STEP 6 - Make the cream cheese icing. With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined.

*Ice the whole tray all at once or store the icing in the refrigerator and pipe each serving individually, as desired.

Equipment You May Need

• 8-inch Square Baking Dish - I love this Anchor Hocking 8-inch Square Baking Dish because it comes with a lid for easy storage.
• Large Whisk - You'll need a large whisk for mixing, I have this OXO Good Grips 11-inch Balloon Whisk. It has a comfortable handle which makes whisking much easier.
• Mixing Bowls - I love these Pyrex Glass Nesting Bowls. They're perfect for this recipe.
• Pastry Bag - While you can you a zip-top bag with the corner cut off, these disposable pastry bags are affordable and easy to use.

Recipe Tips

SIFT THE POWDERED SUGAR - Powdered sugar tends to clump up. Run the sugar through a sieve or fine mesh strainer before adding it to the cream cheese and butter when making the icing. This will keep those pesky lumps of sugar away and leave you with smooth, luscious cream cheese icing.

IMPORTANCE OF SOFTENED CHEESE AND BUTTER IN ICING - To avoid lumps in the icing, it is important that the cream cheese and unsalted butter are both softened at room temperature.

FOR ADDITIONAL PROTEIN - Stir in a tablespoon or two of protein powder with the dry ingredients. Be sure to use a neutral or vanilla flavored protein powder.

BEST WAYS TO SERVE BAKED OATMEAL - Thanks to the icing, this baked oatmeal doesn't need much else. It's best served warm because it tastes just like a warm cinnamon bun. However, it is just as delicious at room temperature or cold. Here are a few of my favorite additions:

• Chopped nuts: Almonds, pecans, or walnuts
• Fresh Berries: Strawberries, raspberries, blueberries, or blackberries
• An additional sprinkle of ground cinnamon

Variations

• To Lower the Sugar Content - Use stevia or monk fruit sweetener in place of the brown sugar in the oatmeal. For the cream cheese icing, use a keto powdered sugar like this sugar-free monk fruit sweetener.
• Enjoy without the cream cheese icing. Serve with maple syrup instead.

Storing, Freezing, and Reheating

• STORE - Cover the pan in foil or store slices in an airtight container in the refrigerator for up to 4 days.
• FREEZE - Portion out the baked oatmeal into {6} slices. Wrap slices individually or transfer to a freezer-safe container (or zip-top bag). Freeze for up to 3 months. *For best results, freeze without the icing. Thaw the oatmeal completely and then frost with the cream cheese icing.
• REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve warm.

FAQ

Can I use steel-cut oats in this recipe? Steel-cut oats are not a viable substitute in this recipe. In processing, the oats are sliced instead of flattened (like old-fashioned oats) which means a longer cooking time is needed. For this reason, steel-cut oats do not work in this baked oatmeal recipe.

Can baked oatmeal be made ahead of time? Yes! Baked oatmeal is a great make-ahead breakfast item. Make a pan, or two, ahead of time. Slice into six portions. Wrap each portion individually or transfer slices to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.