Cinnamon Roll Baked Oatmeal
If you love a good cinnamon roll but want to start your day with a little more balance, this Cinnamon Roll Baked Oatmeal is the best of both worlds. Made with wholesome ingredients like rolled oats, Greek yogurt, and almond butter, it's packed with whole grains, fiber, and some protein to help keep you satisfied. But the real star is the buttery cinnamon-sugar swirl baked right into the oatmeal, finished with a sweet vanilla Greek yogurt glaze (a healthier alternative to traditional cream cheese frosting). It's warm, cozy, and easy enough to make ahead for busy mornings. Just bake once, store in the fridge, and enjoy a breakfast you'll actually look forward to all week.
Cinnamon Roll Baked Oatmeal
Servings: 8
Ingredients
Baked Oatmeal
3 cups old-fashioned rolled oats
1½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp sea salt
2 large eggs
1½ cups milk of choice
1 cup plain Greek yogurt (I used 2%)
2 tbsp creamy almond butter
3 tbsp maple syrup
1 tsp vanilla extract
Cinnamon-Sugar Swirl
1½ tbsp butter, melted
3 tbsp brown sugar
1½ tsp ground cinnamon
Vanilla Greek Yogurt Glaze
⅓ cup plain Greek yogurt
1½ tbsp maple syrup
1 tsp vanilla extract or vanilla bean paste
Instructions
Preheat the oven to 350°F. Lightly grease an 8 × 8-inch baking dish (or line with parchment paper).
In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the eggs, milk, Greek yogurt, almond butter, maple syrup, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir until evenly combined. Transfer the mixture to the prepared baking dish and spread into an even layer.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon to make the cinnamon-sugar swirl.
Spoon the cinnamon-sugar mixture in small dollops over the oatmeal. Use a butter knife to gently swirl the mixture into the oatmeal, pushing some of it below the surface to create pockets of cinnamon sugar throughout.
Bake for approximately 30-35 minutes, or until the edges are lightly golden. The center will still be somewhat soft. Avoid over-baking, which will lead to a drier texture.
While the oatmeal bakes, prepare the glaze by stirring together the Greek yogurt, maple syrup, and vanilla until smooth.
Allow the baked oatmeal to cool slightly before spreading with the Greek yogurt glaze. Cut into 8 squares and enjoy!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave until warmed through.