Try this delicious cinnamon roll baked oatmeal for breakfast. Heck, it’s so good you can have it for dessert too! Do you have a hard time getting your kids to eat oatmeal? I have a solution and it is this recipe!
This recipe calls for quick oats. Since I don’t keep quick oats in my pantry, I use my mortar and pestle to break the oats up and Voíla!- quick oats! If you don’t have a mortar and pestle, pop them in a blender or food processor and give them a quick buzz.
Sucanat is my favorite in place of white sugar in this recipe. It gives a nice brown sugar flavor and is less processed that white sugar. If you don’t have sucanat, you can use light brown sugar or regular sugar with 1-2 teaspoons of molasses.
Cinnamon Roll Baked Oatmeal
This cinnamon roll baked oatmeal is a delicious way to add more whole grains into your family's diet!
Ingredients
- 2 cups of regular oatmeal
- 1 cup of quick oats (see note above if you don’t have quick oats)
- 2 teaspoons of baking powder
- 1 TBSP cinnamon
- 1 cup of milk
- 3/4 cup sucanat (see note above if you don’t have sucanat)
- 2 eggs
- 1/2 cup (1 stick) of melted butter
- GLAZE
- 1 cup powdered sugar
- 1 teaspoon of vanilla
- 1 TBSP milk
Instructions
1. Preheat your oven to 375° F. Place a stick of butter in your pan and put it in the oven to melt. I used a 9×13 inch pan. For a deep dish oatmeal, use a pie pan.
2. In a mixing bowl, add your oats, sugar of choice, baking powder, and cinnamon. Mix to combine.
3. Add melted butter to mixing bowl followed by your cold milk. This will cool the milk down enough so you don’t cook your eggs when you add them. Add your eggs and mix to combine.
4. Pour mixture into your pan and use the back of your utensil to push the oats down into an even layer. If using a 9×13 pan, bake for 25-30 minutes or until golden brown. If using a pie pan, bake 35-40 minutes.
5. When your oatmeal is done, make your glaze. Add all glaze ingredients, whisking well, and drizzle over the top of your oatmeal! Enjoy!
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