Cinnamon Roll Baked Oatmeal
This is the best Cinnamon Roll Baked Oatmeal recipe! It is easy to make and tastes heavenly. These cinnamon baked oats are delectably tasty thanks to a hefty quantity of ground cinnamon and a delightfully sweet cream cheese icing. You'll forget you're eating oatmeal! Enjoy a slice for breakfast or dessert.
Ingredients
- 2 cups old-fashioned rolled oats
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar packed
- 1¾ cup oat milk
- 1 large egg room temperature
- 2 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
Cream Cheese Icing
- 1 oz light cream cheese softened
- 2 tablespoon unsalted butter softened
- ⅓ cup powdered sugar sifted
- 1 tablespoon milk or cream
Instructions
- Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, set aside.
- 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.
- In a large bowl, mix the oats, baking powder, salt, brown sugar, ground cinnamon, and ground nutmeg.
- Add the wet ingredients into the oat mixture and stir to combine. *If using nuts, add them here.
- Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set. Allow the oatmeal to cool slightly before adding icing.
- 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.
- Garnish the whole tray of oatmeal all at once or store the icing in the refrigerator and pipe each serving individually, as desired.
Notes
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.
- 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.
Nutrition
Calories: 336kcalCarbohydrates: 51gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 44mgSodium: 340mgPotassium: 189mgFiber: 4gSugar: 31gVitamin A: 337IUVitamin C: 1mgCalcium: 192mgIron: 2mg
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