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Cinnamon Roll Baked Oatmeal Recipe

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4.3 from 11 reviews

A deliciously comforting Cinnamon Roll Baked Oatmeal that combines hearty gluten-free oats with warm cinnamon and a sweet vanilla glaze, perfect for a cozy breakfast or brunch. This recipe is dairy-free, vegan, and uses wholesome ingredients like ripe bananas and maple syrup for natural sweetness.

Ingredients

Oatmeal Base

  • 2 cups gluten-free quick oats
  • 1 ripe banana
  • 1 cup unsweetened plant milk (oat milk recommended)
  • ¼ cup dairy-free yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Cinnamon Swirl Topping

  • 2 tablespoons vegan butter, melted
  • 3 tablespoons coconut sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon oat flour (or blend oats into flour)

Vanilla Glaze

  • ½ cup powdered sugar
  • 1–2 tablespoons unsweetened plant milk
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (177°C) and lightly grease a 6×9 inch rectangular baking dish or an 8×8 shallow baking dish. Using a smaller dish will result in thicker baked oats.
  2. Measure oats: Place the 2 cups of gluten-free quick oats into a large mixing bowl.
  3. Blend wet ingredients: In a blender, add the ripe banana, 1 cup unsweetened plant milk, ¼ cup dairy-free yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt. Blend until smooth and creamy.
  4. Combine oats and mixture: Pour the blended banana and milk mixture into the bowl with oats, then stir thoroughly until all oats are coated and combined.
  5. Prepare cinnamon swirl: In a small bowl, mix together the melted vegan butter, 3 tablespoons coconut sugar, 1 tablespoon cinnamon, and 1 tablespoon oat flour to create the cinnamon swirl topping.
  6. Assemble dish: Transfer the oat mixture into the greased baking pan, spreading it evenly. Drizzle or spoon the cinnamon butter mixture evenly over the top of the oats. Using a butter knife or skewer, gently swirl the cinnamon butter into the oat mixture to create a marbled cinnamon effect.
  7. Bake: Bake in the preheated oven for 35-40 minutes, or until the oats are set and lightly golden on top. Once done, remove from oven and let cool in the pan for 15-20 minutes.
  8. Make glaze: While the oatmeal cools, whisk together ½ cup powdered sugar, 1-2 tablespoons unsweetened plant milk, and ¼ teaspoon vanilla extract in a small bowl until smooth and free of lumps.
  9. Glaze and serve: Spread the vanilla glaze evenly over the warm baked oats. Allow the glaze to set for about 15 minutes to achieve a classic glazed cinnamon roll finish. Slice into portions and serve warm.

Notes

  • Use quick oats for optimal texture and even baking; rolled oats can be substituted but may yield a denser texture.
  • Adjust plant milk quantity in glaze to reach desired consistency—thicker for frosting, thinner for drizzling.
  • For added texture, sprinkle chopped nuts or dairy-free chocolate chips on top before baking.
  • Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
  • This recipe is naturally vegan and gluten-free if using certified gluten-free oats and dairy-free yogurt.

Find it online: https://bitezly.com/cinnamon-roll-baked-oatmeal-recipe/