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Cinnamon Roll Baked Oats

Closeup front view of cinnamon roll baked oats with sweetened condensed milk glaze in a ramekin.
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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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Notes

  1. Old Fashioned Rolled Oats. Use homemade or store-bought oat flour for convenience if preferred and skip blending the oats.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. See the ‘Variations’ section above in the post if you would like to customize these cinnamon roll baked oats.

Nutrition

Find it online: https://thatspicychick.com/cinnamon-roll-baked-oats/