Cinnamon Roll Baked Oatmeal

If you’re looking for an easy breakfast, this Cinnamon Roll Baked Oatmeal has all the flavor of homemade cinnamon rolls in an easy baked oatmeal recipe! Gluten-free, vegan, meal prep friendly, and perfectly sweet.

If you love waking up to the smell of fresh cinnamon rolls but want something easier, nourishing, and perfect for meal prep, this Cinnamon Roll Baked Oatmeal is about to become your new breakfast obsession. My kids LOVE this oatmeal!

This cozy baked oatmeal recipe has all the flavors of a classic cinnamon roll—warm cinnamon swirls, soft texture, and a simple vanilla glaze—but in an easy, wholesome baked oatmeal form.

Made with simple ingredients like oats, banana, dairy-free yogurt, and plant milk, this recipe is naturally gluten-free, vegan, dairy-free, and refined sugar free (optional depending on your ingredients). It’s ideal for busy mornings, weekend brunch, or making ahead for breakfast throughout the week.

Why You’ll Love This Recipe

• Tastes like a cinnamon roll in baked oatmeal form.
• Gluten-free and vegan.
• Soft, fluffy, filling and comforting.
• Easy to prep ahead.
• Naturally sweetened with banana and maple syrup.
• Made with simple pantry ingredients.
• Perfect for meal prep breakfasts.
• Family-friendly.

Ingredients

For the Baked Oat Base

Certified gluten-free rolled oats. The foundation of this recipe, gluten-free rolled oats, create a hearty yet soft baked texture while keeping the recipe gluten-free.

Ripe banana. Adds natural sweetness and moisture while helping bind everything together without eggs.

Unsweetened plant milk. The main liquid source to create the “batter” that the oats are baked in. Oat milk, almond milk, or soy milk all work well.

Dairy-free yogurt. Non-dairy yogurt gives the baked oats extra moisture, richness, and slight tang that you’d expect from baked cinnamon rolls.

Maple syrup. Adds a touch of natural sweetness and complements the warm cinnamon flavor.

Pure vanilla extract. Enhances the sweet bakery-style flavor. Make sure to use pure vanilla extract and not imitation vanilla.

Baking powder. Helps the oats rise ever so slightly for a softer texture.

Ground cinnamon. Brings all of that classic cinnamon roll flavor. I like to use ceylon cinnamon.

Salt. Balances the sweetness and enhances flavor.

For the Cinnamon Swirl

Vegan butter. Creates a rich cinnamon roll-inspired cinnamon butter flavor.

Coconut sugar. Adds sweetness and gives the filling that classic cinnamon roll taste. A lot of grocery stores carry coconut sugar now, but I like this one. You may also use brown sugar.

Ground cinnamon. The star ingredient for the cinnamon swirl.

Oat flour. Thickens the swirl so it stays layered instead of disappearing into the oats.

For the Vanilla Glaze

Powdered sugar. Creates a simple sweet glaze.

Plant milk. Thins the glaze to a drizzle consistency.

Vanilla extract. Adds vanilla flavor to the icing.

Products Used In This Recipe

How to Make Cinnamon Roll Baked Oatmeal

Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish. I used a 6×9 inch rectangular baking dish, but you could use a shallow 8×8 baking dish. The smaller the baking dish the thicker the oats.

Add the oats to a large bowl.

Add the banana, plant milk, yogurt, maple syrup, vanilla, baking powder, cinnamon, and salt to a blender. Blend until smooth.

Pour the banana milk mixture into the bowl with the oats. And stir to combine.

In a small bowl, combine melted vegan butter, coconut sugar, cinnamon, and oat flour.

Add the oats to the baking pan, then drizzle/spoon the butter cinnamon mixture over top of the entirety of the oats. Swirl the cinnamon butter with a butter knife.

Bake for 35-40 minutes. Let the oatmeal cool for about 15 minutes before icing and slicing.

While the oatmeal is cooling, whisk together the powdered sugar, plant milk, and vanilla until smooth and no lumps remain.

Spread the icing over the baked oats, and allow the icing to set for about 15 minutes, then slice and serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave for 30–60 seconds or warm in the oven until heated through.

Tips for the Best Cinnamon Roll Baked Oatmeal

• If you want thicker oat squares, you can double the recipe or use a smaller baking pan. However, if you do so, I would layer the oats and the cinnamon swirl layer rather than swirl the cinnamon sugar throughout.
• Use a very ripe banana for the sweetest flavor.
• Don’t over-swirl or you’ll lose the cinnamon swirl effect (it will still taste amazing).
• Allow the baked oats to cool slightly before icing for that glazed top effect.
• Warm leftovers before serving to bring back the cinnamon roll vibe. The icing may “soak in” to the oats so you may repeat the icing step if desired.

Frequently Asked Questions

Can I make baked oats ahead of time?

Yes! Store covered in the refrigerator for up to 2 days and reheat before serving.

Can I freeze baked oatmeal?

Yes. Slice into portions and freeze for up to 2 months. Thaw overnight and warm before serving.

What’s the best plant milk to use?

Oat milk creates the creamiest texture, but almond, soy, or cashew milk work well too.

Let me know how you like this easy, healthy breakfast bake down below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a sweet cinnamon roll-flavored oatmeal! Tag me on Instagram, Facebook, or Pinterest!

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