Cinnamon Roll Baked Oatmeal
Cinnamon Roll Baked Oatmeal is an easy breakfast bake with all the cinnamon-sugar flavor you want from a cinnamon roll, but in a simple oatmeal version.
Ingredients
- 2 ½ cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- ⅓ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons butter, melted
- ⅓ cup brown sugar
- ¼ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Grease a round pie dish.
- In a large bowl, whisk together the milk, maple syrup, eggs, and vanilla extract.
- Add the old fashioned oats, baking powder, cinnamon, and salt to the bowl. Stir until combined.
- Pour the oatmeal mixture into the prepared pie dish and spread it evenly.
- In a small bowl, mix the melted butter and brown sugar together.
- Pour the brown sugar mixture over the oats, then gently swirl it into the top with a butter knife or toothpick.
- Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Let the baked oatmeal cool for a few minutes, then drizzle the icing over the top before slicing and serving.
Nutrition
Notes
- Use old fashioned oats: Old fashioned oats give baked oatmeal the best soft, chewy texture. Quick oats can make it softer, and steel cut oats will not work the same way.
- Use certified gluten-free oats if needed: Oats are naturally gluten-free, but they can be cross-contaminated during processing.
- Swirl the brown sugar mixture gently: Pour the melted butter and brown sugar mixture over the oats, then lightly swirl it into the top so you get pockets of cinnamon roll flavor.
- Bake until the center is set: The oatmeal should look firm in the middle and lightly golden around the edges.
- Let it cool before drizzling: Let the baked oatmeal cool for a few minutes before adding the icing so it does not melt completely into the oats.
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