Gooey, delicious cinnamon roll baked oatmeal…
I blame Ikea.
It is impossible to walk out of that store not craving cinnamon rolls.
The aroma of their freshly baked rolls permeates the entire warehouse.
I swear, it’s like they’ve sprayed cinnamon-scented perfume throughout the store.
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When I was little, I thought Ikea was so boring.
I even fell asleep once, in their rug section. (In my defense, we’d just moved and I was still on jet lag.)
But I feel differently about the store now that I’m an adult, shopping for my own furniture, as opposed to tagging along with mom.
I spent over an hour, yesterday afternoon, happily browsing. I love how their decorating style is so clean and simple.
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And I love how it smells like homemade cinnamon rolls.
This cinnamon roll baked oatmeal is like a wholesome breakfast version of the classic Ikea cinnamon rolls.
Obviously these taste much healthier and are not anywhere near as sugary-sweet.
Who wants to eat a cloying breakfast pastry that weighs you down and leaves you hungry again an hour later anyway?!
Feel free to frost them with coconut butter, almond butter, or my favorite vegan cream cheese frosting recipe from my Pumpkin Cupcakes post.
Wouldn’t it be amazing if IKEA bottled their cinnamon scent and sold it as perfume?
Or maybe I am the only one who wants to smell like a giant cinnamon bun…
Just thinking out loud here…
The recipe was inspired by my Vegan Cinnamon Rolls.
Cinnamon Roll Baked Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon
- sweetener, such as 1 1/2 tbsp maple syrup or pinch stevia
- 1/4 cup applesauce (or pumpkin or mashed banana)
- 1/4 cup milk of choice, creamer, juice, or water
- heaping 1/16th tsp salt
- Optional for a buttery flavor: 1 tbsp oil or nut butter (if oil, scale the other liquid back)
- Optional: handful of raisins, chopped walnuts, brown sugar for the top
Instructions
- Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first, if you want your cakes to pop out. Ideas: top with your favorite nut butter, pumpkin butter, banana butter, or coconut butter! Or try the healthy cream cheese frosting linked at the beginning of this post.View Nutrition Facts
Notes
Have you made this recipe?
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Bri says
I used vanilla almond milk in place of milk and vanilla, mixed in some raisins, then sprinkled a small bit of brown sugar in top and put under the broiler for a minute at the end to get it to crystallize and caramelize a bit. I topped with honey Greek yogurt as the “frosting” and it was amazing!!!
Nancy says
Hi! How do I know when I can sub instant oats for rolled oats? Like in this recipe?
Thanks!
Nora says
This is amazing! I topped it with pecans and a vegan cream cheese frosting I had made for a carrot cake and it was delicious! Thank you for the recipe, it’s a keeper!
CCK Media Team says
Your version sounds wonderful!
Tracy says
Just made a big pan of this and devoured most of it with my youngest. Delicious!
Morgan Wentworth says
10/10. Made this with the recommended cream cheese frosting and it was SO GOOD. A (relatively) healthy alternative to my traditional Sunday diner cinnamon roll.