Cinnamon Roll Baked Oats
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These healthy Cinnamon Roll Baked Oats are easy to make, exploding with cinnamon and brown sugar flavors, and have a soft and fluffy cake-like texture! They are packed with protein and fiber, full of juicy pops of fresh raspberries and crunchy pecans, and topped with a delectable sweetened condensed milk glaze!
These Cinnamon Roll Baked Oats have a cake-like texture and are full of all the flavors you love in cinnamon rolls!
They are a nutritious and satiating breakfast to kickstart your day thanks to having an extra boost of protein from protein powder. Best of all, it tastes like you’re eating a fluffy and soft cinnamon cake for breakfast but without a large amount of excess added sugar.
Topped with juicy raspberries, crunchy pecans and a delectable fat-free sweetened condensed milk glaze, this baked cinnamon roll oatmeal will start of your morning right!
Although these baked oats have no banana like the viral TikTok blended baked oats, I like to use unsweetened applesauce to yield a soft cake-like texture. I also add raspberries or some form of fruit to most of my baked oats recipes. You can leave the raspberries out if you prefer or switch things up by adding your favorite fruit.
If you love baked oats, try some of my other flavors! My pumpkin baked oats, carrot cake baked oats, and raspberry white chocolate baked oats are a few popular favorites!
Why This Recipe Works
- Easy to make. This is a simple to make breakfast. All you need to do is blend the oats, mix everything, then pour into a ramekin and bake!
- Delectable cake-like texture. Unsweetened apple sauce and whey-casein protein powder gives these cinnamon roll baked oats a fluffy and moist cake-like texture on the inside.
- Nutritious. These baked oats are high in protein and fiber and are a delicious healthy breakfast option for any day of the week.
- Enjoy them anytime! Whether you kickstart your morning with this scrumptious and satiating breakfast or have it as a mid-afternoon snack, dessert or whenever you’re hungry, they are guaranteed to satisfy you!
- Meal prep friendly. Bake up several servings today to enjoy during the week!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. You can use homemade or store-bought oat flour for convenience if preferred since we’ll be blending up the oats. Avoid using steel cut oats as they can be difficult to blend up into a fine flour.
- Snickerdoodle Protein Powder: I used PEScience Snickerdoodle Select Protein, a whey-casein protein blend that has a brown sugar and cinnamon flavor. Feel free to use vanilla protein powder and add more cinnamon instead. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan protein powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. However, plant-based and whey-casein protein powders work best for baked oats as pure whey protein powders can result in a dryer texture if baked for too long.
- Ground Cinnamon: To add more cinnamon vibes in our Cinnamon Roll Baked Oats!
- Baking Powder: Helps our baked oats rise during baking.
- Unsweetened Apple Sauce: Binds the ingredients together and creates a moist cake-like texture. Alternatively, substitute with ½ of a small banana (about 50 grams) or 3 tablespoons plain Greek yogurt.
- Liquid Egg Whites: Use the type that comes in cartons for convenience. It can be found in the fridge section of most supermarkets. Alternatively, use 1 whole egg and just bake for an extra minute or two.
- Unsweetened Almond Milk: Or any plant-based or regular milk will work.
- Brown Sugar Replacement: I used Swerve Brown Sugar, a sugar-free sweetener made from erythritol and allulose. Feel free to use any type of brown sugar replacement or regular light brown sugar. Some other options are sugar-free granulated sweeteners made from monkfruit, stevia, allulose, etc. You could also use regular granulated white sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
- Almond Butter: To add some healthy fats and give these baked oats a slightly denser texture. I used a smooth natural one without salt or sugar added.
- Raspberries: I used fresh but frozen will work too. You may need to bake for an extra minute or two if using frozen to avoid having wet spots where the fruit is within the baked oats.
- Pecans: Unsalted and raw pecan halves for some crunch and healthy fats.
- Fat-free Sweetened Condensed Milk: A sweetened condensed milk glaze on top of these cinnamon roll baked oats tastes absolutely divine! Use fat-free or regular sweetened condensed milk. I recommend using the type that comes in squeezable tubes so that you don’t have to open up a can and worry about what to do with the rest of it. Alternatively, you can top with a sweetened cream cheese glaze and/or cinnamon swirl glaze. See the ‘Variations’ section below for how to make either of these glazes.
Full ingredient amounts are in the recipe card below.
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How to Make Cinnamon Roll Baked Oats
- Combine the dry ingredients. Blend the oats into a fine flour using a mini blender (Nutribullet, Blend Jet, or a small food processor). Transfer to a medium bowl and mix in the rest of the dry ingredients – the snickerdoodle protein powder, ground cinnamon and baking powder.
- Add the wet ingredients. Stir in the wet ingredients – the unsweetened apple sauce, almond milk, liquid egg whites, brown sugar replacement and almond butter – until combined well.
- Add the mix-ins. Gently stir in the most of the raspberries and chopped pecans (reserve a few pieces of each for topping).
- Assemble. Pour the batter into a lightly greased ramekin. Top with the reserved raspberries and pecans.
- Bake. Bake in a preheated oven at 180°C / 350°F / Gas Mark 4 for 25-30 minutes or until risen and the edges have pulled away from the sides of the ramekin. Allow to cool for 5-10 minutes.
- Enjoy! Drizzle the sweetened condensed milk on top and enjoy warm!
Storing: If you prefer to eat these cinnamon roll baked oats the next day or save them for later, allow to cool completely. Wrap tightly with a sheet of aluminum foil or cling wrap and store in the fridge for up to 3-4 days. When ready to eat, reheat in the microwave for about a minute on high or until warm. Drizzle with the sweetened condensed milk and enjoy!
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Use a large enough baking dish, oven-safe bowl or ramekin. A 12 or 14-ounce ramekin (about 1-½ cups) works best and will have enough space for the baked oats to rise without spilling over the edges during baking. You can also use a shorter but wider baking dish or oven safe bowl and bake for 20-25 minutes for a cake-like texture.
- For a gooey center and firm exterior baked oats. Bake for 15-20 minutes.
- Baking time and oven placement:
- Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- Meal prep option. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Use a high-speed regular sized blender to blend the oats into a fine flour. Mix all the dry ingredients followed by stirring in the wet ingredients in a large bowl. Then fold in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Bake as indicated but note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the sweetened condensed milk on top after reheating and enjoy warm. Although cinnamon roll baked oats taste best when warm, you can also enjoy them at room temperature if desired. Let the baked oats sit on the counter for 20-30 minutes before eating to allow the temperature to come up.
Variations
- Top with cream cheese. A cream cheese glaze would be delicious on top of these cinnamon roll baked oats! Mix cream cheese with some sweetener such as sugar-free or regular maple syrup. Drizzle on top of the baked oats after they’re done baking.
- Top with a cinnamon swirl glaze. Instead of adding almond butter to the batter, melt it with a little coconut oil by heating in the microwave on high for 10-15 seconds or so. Then stir in maple syrup and cinnamon. Drizzle the cinnamon swirl glaze on top of the baked oats after they are done baking.
- Make it gluten-free. Use gluten-free certified oats and make sure that the protein powder you’re using is free of gluten.
- Make it vegan. Use a plant-based protein powder and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk since plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends. Top with sweetened condensed coconut milk.
- Leave out the fruit or use other fruit. Leave out the raspberries if you prefer. Alternatively use blueberries, blackberries, diced strawberries, diced apples or any fruit you like with cinnamon rolls!
- Leave out the protein powder. Use more blended oats (60 grams total) to replace it. Feel free to stir in more smooth almond butter or peanut butter when adding the wet ingredients to add a little extra natural protein.
- Use an unflavored protein powder. Add ½ to 1 teaspoon ground cinnamon and ¼ teaspoon vanilla extract to yield a similar flavor for the base. Add more sweetener to taste since flavored protein powders are sweetened already.
FAQs
While you can cook them in the microwave, I recommend using the oven for the best texture. Microwave baked oats tend to be gooey and mushy on the inside and rather moist. If you prefer a cake-like texture, the oven or air fryer on the bake setting is the way to go. If using an air fryer to make these baked oats, I recommend dividing the batter in two smaller sized ramekins to ensure that the inside cooks through without the outside becoming too dry. Air-fry at 180°C / 350°F for 15-20 minutes at until cooked through.
These cinnamon roll baked oats are high in protein and fiber and full of healthy fats. Even with the fat-free sweetened condensed milk glaze, they are an overall healthy breakfast that can be part of a well-balanced nutritious diet.
Baked oats packed with protein will keep you full and satisfied for hours.
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More Baked Oats You’ll Love
Cinnamon Roll Baked Oats
Packed with protein and fiber, full of juicy pops of fresh raspberries and crunchy pecans, and topped with a delectable sweetened condensed milk glaze, these Cinnamon Roll Baked Oats are perfect for a healthy breakfast!
- Prep Time: 10
- Cook Time: 27
- Total Time: 37 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooking Oil Spray, to grease the ramekin
- 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- 25 grams / ≈ ¼ cup Snickerdoodle Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
- ½ TSP ground Cinnamon
- 2 grams / ½ TSP Baking Powder
- 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
- 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
- 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
- 6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
- 10 grams / 2 TSP Smooth Almond Butter (I used a smooth natural one without salt or sugar added)
- 30 grams / ≈ ⅓ cup fresh Raspberries (or use frozen)
- 7 grams / 4 pieces unsalted raw Pecans – chopped
- To Serve: 8ml / ≈ 2 TSP fat-free Sweetened Condensed Milk, or more to taste (or use regular)
Instructions
- Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin or oven-safe bowl or small baking dish with cooking oil spray. Use your fingers or a pastry brush to coat the inside.
- Combine the dry ingredients: Use a mini blender (Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the snickerdoodle protein powder, ground cinnamon and baking powder. Mix to combine.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, brown sugar replacement and almond butter. Mix well until the almond butter has integrated into the batter and everything is thoroughly combined.
- Add the mix-ins: Add most of the raspberries and chopped pecans (reserve a few pieces of each for the topping). Gently mix to combine.
- Assemble: Pour the batter into the prepared ramekin and top with the reserved raspberries and pecans. Refrigerate (preferred) or allow to sit for 5-10 minutes on the counter so that the batter sets and the oats absorb some of the liquid.
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
- Serve: Drizzle the sweetened condensed milk on top and enjoy warm. Or wait until completely cool and wrap tightly with a sheet of aluminum foil. Store in the fridge and enjoy topped with sweetened condensed milk within 3-4 days.
Equipment
12 oz. Mini Cocotte with Handles
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PEScience Snickerdoodle Select Protein
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Buy Now → Notes
- Old Fashioned Rolled Oats. Use homemade or store-bought oat flour for convenience if preferred and skip blending the oats.
- Snickerdoodle Protein Powder. I used PEScience Snickerdoodle Select Protein, a whey-casein protein blend that has a brown sugar and cinnamon flavor. Feel free to use vanilla protein powder and add more cinnamon instead. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. However, plant-based and whey-casein protein powders work best for baked oats as pure whey protein powders can result in a dryer texture if baked for too long. If using an unflavored protein powder, add ½ TSP ground cinnamon, ¼ TSP vanilla extract, and additional brown sugar replacement to taste.
- Brown Sugar Replacement. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol and allulose. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated brown sugar, white sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Use a high-speed regular sized blender to blend the oats into a fine flour. Mix all the dry ingredients followed by stirring in the wet ingredients in a large bowl. Then fold in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Bake as indicated but note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the sweetened condensed milk on top after reheating and enjoy warm. Although cinnamon roll baked oats tastes best when warm, you can also enjoy them at room temperature if desired. Let the baked oats sit on the counter for 20-30 minutes before eating to allow the temperature to come up.
- To freeze. Once completely cool, run a knife along the edges to unmold the baked oats from the ramekin. Wrap with cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
- See the ‘Variations’ section above in the post if you would like to customize these cinnamon roll baked oats.
Nutrition
- Serving Size: 1
- Calories: 437
- Sugar: 10.2g
- Sodium: 631.5mg
- Fat: 14.9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 13.6
- Trans Fat: 0g
- Carbohydrates: 42.3g
- Fiber: 11.3g
- Protein: 33.5g
- Cholesterol: 36.3mg
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