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Cinnamon Roll Baked Oatmeal Recipe
Ash Tyrrell

Cinnamon Roll Baked Oatmeal Recipe

I started making this cinnamon roll baked oatmeal on a random Sunday when I was craving a cinnamon roll but didn't want the sugar crash that comes with one. One bite in, and I knew I'd found my new weekday breakfast staple.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats — gives the baked oatmeal its chewy hearty bite
  • 1 cup quick oats — keeps the texture lighter so it doesn't turn dense
  • ½ cup granulated sugar — feel free to swap for coconut sugar or a sugar-free blend
  • 2 teaspoons baking powder — helps the oatmeal rise slightly instead of baking flat
  • 1 tablespoon ground cinnamon — this is where all that cinnamon roll flavor comes from
  • 1 teaspoon allspice — adds warmth and depth alongside the cinnamon
  • 2 large eggs — bind everything together use room temperature for the smoothest batter
  • 1 cup milk — any dairy or plant-based milk works just don't skip it or the batter turns crumbly
  • 1 teaspoon vanilla extract — rounds out the sweetness with a cozy background note
  • ⅓ cup almond butter — adds richness and healthy fat without needing any oil or butter

Method
 

  1. Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper. In one bowl, stir together the rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice. In a separate bowl, whisk the eggs, milk, vanilla, and almond butter until fully combined.
  2. Pour the wet mixture into the bowl of dry ingredients and stir until everything comes together into a thick batter. If it looks a little too crumbly or dry at this stage, splash in a bit more milk until it loosens up.
  3. Transfer the batter into your lined baking dish and spread it out evenly with a spatula. Slide it into the oven and bake for about 35 minutes, until the top turns golden brown and the center feels set when lightly pressed.
  4. Once it's out of the oven, let the baked oatmeal cool completely in the pan before adding any glaze or frosting. This step matters, since a warm glaze poured too early will just melt straight into the oats instead of sitting nicely on top.
  5. Once cooled, lift the whole thing out using the parchment paper as handles, and slice it into squares or bars. Serve it warm or at room temperature, plain or drizzled with your favorite topping.

Notes

  • I always use a mix of rolled and quick oats, since rolled oats alone make it a bit too dense for my liking.
  • I let the batter rest for a couple of minutes before baking, which helps the oats absorb some of the liquid and bake up more evenly.
  • I never rush the cooling step, because glazing warm oatmeal turns your topping into a soggy mess.
  • I like doubling this recipe in a 9×13 pan when I know the week ahead is going to be busy.
  • I always taste my batter for sweetness before baking, since some milk and almond butter brands are naturally sweeter than others.