This Cinnamon Roll Baked Oatmeal combines the comforting spices of a cinnamon roll with the wholesome texture of baked oats. Lightly sweetened and naturally gluten-free when made with gluten-free rolled oats, it’s an ideal weekend brunch dish or a cozy weekday breakfast. The oats bake up soft and fluffy, while a cinnamon-sugar swirl and optional drizzle of coconut butter give every spoonful the familiar flavors of a cinnamon roll without the fuss.
Fall and cooler months are perfect for warming spices. Cinnamon is an all-time favorite in seasonal baking and comfort dishes, and here it shines in a baked oatmeal that smells amazing while it bakes and tastes indulgent while remaining nutritious. This recipe features a soft baked base loaded with cinnamon, coconut sugar, and a hint of nutmeg, finished with a cinnamon swirl topping that mirrors the classic roll.
What makes this recipe great: it comes together in one bowl, uses simple, pantry-friendly ingredients, and yields a breakfast that tastes like a cinnamon roll but feels lighter and naturally gluten-free when you choose gluten-free oats. It’s easy to scale and can be adapted for vegan diets by swapping the egg for a flax egg and using plant-based milk.
Why you’ll love this recipe
- One-bowl and simple: Mix, let it sit briefly, then bake — minimal cleanup and fuss.
- Healthy and naturally gluten-free: Use certified gluten-free rolled oats for a lighter comfort breakfast.
- Delicious cinnamon roll flavor: Warm spices, coconut sugar, and the cinnamon swirl recreate that classic taste.
Does baked oatmeal need to be refrigerated?
Baked oatmeal is best enjoyed fresh from the oven or shortly after cooling, but leftovers store well in the refrigerator for 2–3 days. Because the recipe contains eggs (unless you use a flax egg), refrigerate any leftovers instead of leaving them at room temperature.
How to make Cinnamon Roll Baked Oatmeal
Start by mixing all the baked oatmeal ingredients in a large bowl. Let the mixture rest on the countertop for 5–10 minutes so the rolled oats can absorb some of the liquid and begin to soften — this step improves texture and makes the finished bake more cohesive.
Pour the oatmeal mixture into a greased baking dish (a 9-inch round or an 8×8-inch square pan works well) and bake at 350°F (175°C) for about 35–45 minutes, until the top is golden and the center is set. Let the baked oatmeal cool for 10 minutes before adding the cinnamon swirl so the topping sets nicely and does not simply melt away.
To make the cinnamon swirl, combine coconut sugar, ground cinnamon, and melted coconut oil until the mixture is spreadable. Transfer to a piping bag or a zip-top bag with the corner snipped off and pipe a swirl pattern over the cooled baked oatmeal. If preferred, simply drizzle the mixture across the top. For extra richness, finish with a drizzle of melted coconut butter.
Store leftovers in an airtight container in the fridge for up to 2–3 days. Reheat individual portions in the microwave or oven before serving for a cozy, warm breakfast.
Tips for making this recipe perfectly
- Use rolled oats: Rolled (old-fashioned) oats hold structure and provide a pleasant chew; quick oats will yield a softer, mushier texture.
- Let it rest: Allow the mixed batter to sit 5–10 minutes before baking so the oats hydrate and the mixture thickens slightly.
- Choose your baking pan: A 9-inch round works well, but an 8×8-inch square pan or similar-sized dish will also produce good results.
- Add-ins: Stir in chopped nuts, dried fruit, or fresh berries after mixing the base ingredients, or sprinkle nuts on top before baking for extra crunch.
- For a cake-like texture: Blend the ingredients briefly before baking to create a smoother, cake-like baked oat.
- Cool first: Wait until the oatmeal has cooled for about 10 minutes before piping or drizzling the cinnamon swirl so it forms a nice ribbon instead of melting in.
Ingredients
- 2 1/4 cups gluten-free rolled oats
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon (plus extra for the swirl)
- 1/4 tsp ground nutmeg
- 2 cups oat milk or other plant-based milk
- 1 egg (or flax egg for a vegan option)
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
Cinnamon swirl topping:
- 1/3 cup coconut sugar
- 1 tsp ground cinnamon
- 2 tbsp coconut oil, melted
- Optional: 2 tbsp melted coconut butter for drizzling
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the oats, coconut sugar, baking powder, salt, cinnamon, and nutmeg. Stir in the milk, egg (or flax egg), melted coconut oil, and vanilla until well combined. Let the mixture rest for 5–10 minutes to thicken slightly.
- Transfer the batter into a greased baking dish (9-inch round or 8×8-inch). Smooth the top and bake for 35–45 minutes, until the top is golden and the center is set.
- While the oatmeal cools for about 10 minutes, mix the cinnamon swirl ingredients until combined. Place in a piping bag or a zip-top bag, snip a corner, and pipe or drizzle the swirl over the slightly cooled oatmeal.
- Optionally drizzle melted coconut butter on top before serving. Slice into portions and enjoy warm.
Equipment
- 9-inch round baking dish or 8×8-inch baking pan
- Large mixing bowl
- Piping bag or zip-top bag for the swirl
Notes
For best texture, use rolled oats rather than quick oats. Don’t skip the resting step; hydrating the oats before baking improves the final texture. Allow the baked oatmeal to cool slightly before adding the cinnamon swirl so the topping holds its shape.
Nutrition (approx. per serving)
- Serving size: 1/6 of the recipe
- Calories: 330
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 7.5 g
If you try this Cinnamon Roll Baked Oatmeal, leave a comment or rating to share how it turned out. This recipe is easy to customize — swap nut butters, add fruit, or fold in chopped nuts to make it your own.