You know that amazing, warm smell of a cinnamon roll shop? That sweet, cinnamony cloud that just makes you feel cozy from the inside out.
I absolutely love it. But let’s be honest, a giant, sugary cinnamon roll isn’t always the best way to start the day. I wanted that same comforting flavor in a breakfast I could feel good about.
That’s how this Healthy Sticky Cinnamon Roll Baked Oatmeal came to be. It’s warm, gooey, and packed with that classic cinnamon swirl, but it’s made with wholesome ingredients that will actually fuel your morning.
This recipe transforms simple oats into something truly special. It’s perfect for a lazy weekend brunch or for meal-prepping a week of delicious, satisfying breakfasts.
What You’ll Need
Here are the simple ingredients for creating this masterpiece in your own kitchen.
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1/2 cup chopped pecans or walnuts (optional, for crunch)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups milk of choice (dairy or non-dairy like almond or oat milk)
- 1/3 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons melted coconut oil or butter
For the Cinnamon Swirl:
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted coconut oil or butter
For the Healthy Icing:
- 1/4 cup plain Greek yogurt or cream cheese, softened
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, to thin
Tools Required
No fancy equipment needed here. You probably have everything already.
- 8×8 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Spatula
Pro Tips
Over the years, I’ve picked up a few tricks that take this recipe from good to great. Here are my top tips for getting it perfect every time.
1. Don’t Skip the Soak (If You Have Time)
For an extra creamy, custard-like texture, let the oats soak in the wet ingredients for about 20-30 minutes before baking. This allows them to absorb the liquid, resulting in a much softer bake.
2. The Perfect Swirl Technique
To get those beautiful cinnamon layers, pour half of the oatmeal batter into your dish. Dollop the cinnamon swirl mixture over the top, then gently use a knife to swirl it in. Pour the remaining batter over it to cover. This creates a gooey cinnamon ribbon inside.
3. Avoid Overbaking
The key to a moist baked oatmeal is to bake it until the center is just set. It should still have a slight wobble. It will continue to firm up as it cools. Overbaking is the fastest way to get a dry, crumbly result.
4. Room Temperature Ingredients
Using room temperature milk and eggs helps everything combine more smoothly. Cold ingredients can cause the melted coconut oil or butter to solidify into little clumps.
How to Make Sticky Cinnamon Roll Baked Oatmeal
Let’s get down to the simple steps for making this delicious breakfast.
Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with coconut oil or butter.
Step 2: In a large bowl, whisk together the dry oatmeal ingredients: rolled oats, chopped nuts (if using), baking powder, cinnamon, nutmeg, and salt.
Step 3: In a separate medium bowl, whisk together the wet ingredients: milk, maple syrup, eggs, vanilla extract, and melted coconut oil.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix.
Step 5: In a small bowl, prepare the cinnamon swirl by mixing the coconut sugar, cinnamon, and melted coconut oil until it forms a thick paste.
Step 6: Pour half of the oatmeal mixture into your prepared baking dish. Drop spoonfuls of the cinnamon swirl mixture over the batter. Use a knife to lightly swirl it.
Step 7: Gently pour the remaining oatmeal batter over the top, spreading it evenly to cover the cinnamon layer.
Step 8: Bake for 35-40 minutes, or until the center is set and the edges are golden brown. Let it cool for at least 10 minutes before serving.
Step 9: While the oatmeal bakes, whisk together all the icing ingredients in a small bowl until smooth. Add milk one tablespoon at a time until you reach your desired consistency.
Step 10: Drizzle the icing over the warm baked oatmeal before slicing and serving.
Substitutions and Variations
This recipe is very flexible. Feel free to make it your own with these easy swaps.
| Ingredient | Substitution | Notes |
|---|---|---|
| Eggs | Flax Eggs | Mix 2 tbsp ground flax with 6 tbsp water. |
| Maple Syrup | Honey or Agave | Use a 1:1 ratio. |
| Milk | Any non-dairy milk | Almond, soy, oat, or coconut milk work well. |
| Nuts | Seeds or leave out | Pumpkin or sunflower seeds are great. |
For a fun variation, try adding 1/2 cup of shredded apple or raisins to the oatmeal batter for an “Apple Cinnamon Roll” flavor.
Nutritional Information and Diet Swaps
This is a rough estimate, and actual values will change based on your specific ingredients. This is for one serving if the dish is cut into 9 squares.
- Calories: Approximately 350 kcal
- Protein: 12g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 6g
Here’s how to adapt this recipe for specific dietary needs.
| Dietary Need | Easy Swap |
|---|---|
| Gluten-Free | Use certified gluten-free rolled oats. |
| Dairy-Free | Use non-dairy milk and coconut oil instead of butter. |
| Vegan | Use flax eggs, non-dairy milk, and coconut oil. For the icing, use a dairy-free cream cheese alternative. |
Meal Pairings and Efficiency Tips
This baked oatmeal is a complete meal on its own, but it also pairs wonderfully with a side of fresh berries, a dollop of yogurt, or a simple cup of black coffee.
To save time in the morning, mix all your dry ingredients in one bowl and all your wet ingredients (except the eggs) in a separate container the night before. In the morning, just whisk in the eggs, combine, and bake!
Make-Ahead Tips
This is the perfect recipe for meal prep. You can assemble the entire dish (without baking) the night before. Cover it and store it in the refrigerator.
In the morning, you might need to add a few extra minutes to the baking time since it will be starting from cold.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s just as good, if not better, the next day!
You can enjoy it cold straight from the fridge, or reheat individual portions in the microwave for about 30-45 seconds. A splash of milk before reheating can help keep it moist.
Frequently Asked Questions
Q1. Can I use quick-cooking oats or steel-cut oats?
Ans: Old-fashioned rolled oats provide the best texture. Quick oats can become mushy, and steel-cut oats require a different liquid ratio and a much longer baking time, so I recommend sticking with rolled oats for this recipe.
Q2. My baked oatmeal turned out dry. What did I do wrong?
Ans: This is usually a sign of overbaking. Ovens can vary, so start checking it around the 35-minute mark. The center should be just set but still have a little softness to it. It will firm up as it cools down.
Q3. Can I make this nut-free?
Ans: Absolutely! Simply omit the pecans or walnuts. The recipe is just as delicious without them. For a little crunch, you can add some pumpkin seeds or sunflower seeds instead.
Q4. Can I freeze this?
Ans: Yes, this recipe freezes beautifully. Let it cool completely, then slice it into individual portions. Wrap each portion tightly in plastic wrap or store them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or reheat from frozen in the microwave.
Wrapping Up
There you have it a breakfast that tastes like a decadent treat but is packed with goodness to start your day right.
It’s a simple, cozy, and satisfying meal that will fill your home with the most incredible aroma. I hope you love this Healthy Sticky Cinnamon Roll Baked Oatmeal as much as I do.
Give it a try this week! And when you do, please come back and leave a comment below. I’d love to hear how it turned out for you or any fun variations you created!
