Description

This Healthy Sticky Cinnamon Roll Baked Oatmeal is a delicious and nutritious breakfast option that combines the warm flavors of cinnamon and maple syrup with wholesome oats. Perfectly baked to a golden brown, this oatmeal dish offers a comforting cinnamon swirl topping reminiscent of cinnamon rolls, without the added guilt. It’s a great make-ahead meal ideal for busy mornings and can be customized with raisins and nuts for extra texture and flavor.

Ingredients

Scale

Dry Ingredients

2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup coconut sugar
1 tablespoon ground cinnamon

Wet Ingredients

2 cups unsweetened almond milk
1/4 cup maple syrup
1 large egg, beaten
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon melted coconut oil (for cinnamon swirl)

Optional Add-ins

1/4 cup raisins
1/4 cup chopped nuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish thoroughly with melted coconut oil to prevent sticking and promote even baking.
Mix Dry Ingredients: In a large bowl, combine old-fashioned oats, baking powder, ground cinnamon, and salt. Stir the mixture well to evenly distribute the leavening and spices throughout the oats.
Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened almond milk, maple syrup, beaten egg, vanilla extract, and melted coconut oil until fully blended and smooth.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is fully incorporated. If desired, gently fold in raisins and chopped nuts to add texture and sweetness.
Transfer Mixture: Pour the prepared oatmeal mixture evenly into the greased baking dish, spreading it out for an even bake.
Prepare Cinnamon Swirl Topping: In a small bowl, blend the coconut sugar, ground cinnamon, and melted coconut oil to create a sweet, sticky cinnamon swirl. Drizzle this mixture over the oatmeal and use a knife to swirl it into the batter for a marbled effect.
Bake: Place the baking dish in the oven and bake for 35-40 minutes until the top turns golden brown and the oatmeal is fully set without being jiggly in the center.
Cool and Serve: Allow the baked oatmeal to cool slightly for a few minutes to set fully. Serve warm, optionally adding extra maple syrup or a dollop of yogurt for extra creaminess and flavor.

Notes

For a vegan version, substitute the egg with a flax or chia egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes).
Use gluten-free oats if you require a gluten-free dish.
Customize with your favorite nuts or dried fruit, such as walnuts, almonds, or dried cranberries.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
This recipe can be doubled and baked in a larger dish for more servings.