Easy Cinnamon Swirl Baked Oatmeal

Cinnamon Roll Baked Oatmeal is about to be your new favorite on-the-go breakfast that you meal prep every week or serve at all your holiday parties and brunches. It's easy to make, loaded with fiber, and of course, all the flavor you crave!

Yield: 9 servings

Ingredients

9 servings

2 cups old-fashioned rolled oats (180g)
1 cup old-fashioned rolled oats, left whole (90g)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
2 cups unsweetened non-dairy milk (480mL)
2 ripe bananas, (about 220g) mashed)
¼ cup maple syrup (60mL)
2 tablespoons vegan butter, (28g) melted)
1 tablespoon vanilla extract
¼ cup light brown sugar (55g)
2 tablespoons vegan butter, (28g) melted)
1 ½ teaspoons ground cinnamon
1 tablespoon oat flour (or all-purpose flour)
3 oz vegan cream cheese, softened (85g)
2 tablespoons non-dairy milk (30 mL)
2 tablespoons maple syrup (30 mL)
½ teaspoon vanilla extract
⅛ teaspoon sea salt
Chopped toasted pecans
Chopped Walnuts
Fresh Berries
More Cinnamon
Maple Syrup

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish. Add 2 cups of the oats to a blender and blend into a fine oat flour.
In a large bowl, whisk together the blended oats, remaining whole oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the non-dairy milk, mashed bananas, maple syrup, melted vegan butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until evenly combined. Let the mixture rest for 5 minutes so the oats can begin absorbing the liquid.
Meanwhile, make the cinnamon swirl by stirring together the brown sugar, melted butter, cinnamon, and oat flour until it forms a thick paste.
Spread half of the oatmeal mixture into the prepared baking dish. Dollop half of the cinnamon mixture over the top and gently swirl with a butter knife. Add the remaining oatmeal mixture, then dollop and swirl in the remaining cinnamon mixture.
Bake for 35–40 minutes, or until the edges are lightly golden and the center is just set. It should still have a slight jiggle in the very center. Let cool for 10 minutes before glazing.
While the oatmeal cools, whisk together the cream cheese, non-dairy milk, maple syrup, vanilla, and salt until smooth and pourable. If needed, add another splash of oat milk to thin it. Drizzle the glaze over the warm baked oatmeal and serve.

Nutrition

Per serving

Calories	290
Fat	9
Saturated fat	2
Trans fat	0.03
Unsaturated fat	4
Sodium	239
Carbohydrates	48
Fiber	5
Sugar	22
Protein	6

Original recipe