Cinnamon Roll Oatmeal Bake

This healthy cinnamon roll baked oatmeal tastes like the warm, gooey center of a cinnamon bun! Made with rolled oats and drizzled with a simple cream cheese glaze, it’s a breakfast that’s sure to satisfy.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 405

Author Alyssia Sheikh

Equipment

8-inch (1.5-qt) round baking dish (or 9x9-inch baking dish)
hand mixer

Ingredients

Dry Ingredients

2½ cups old-fashioned rolled oats
2 tsp cinnamon
1 tsp baking powder
½ tsp salt

Wet Ingredients

1 egg
2 oz cream cheese, softened (or substitute 1 egg)
1½ cups milk of choice
⅓ cup light brown sugar
2 Tbsp butter, melted
1 tsp vanilla extract

Mix-Ins

½ cup walnuts, chopped
½ cup raisins

Cinnamon Roll Glaze

4 oz cream cheese, softened
2 Tbsp butter, softened
¼ tsp vanilla extract
1¼ cups powdered sugar
3-4 Tbsp milk of choice

Instructions

Prep Baked Oatmeal

Preheat oven to 350°F (180°C).
In a bowl, whisk together dry ingredients. Separately, add wet ingredients to a bowl and whisk to combine. Add dry mixture into wet and mix well to integrate.
Fold in chopped walnuts and raisins as mix-ins.
Spray an 8-inch (1.5-qt) round baking dish with cooking spray (or a 9x9-inch pan). Transfer oatmeal mixture into prepared baking dish.
Bake 40-50 minutes, until lightly browned and crisped on edges. (A knife should come out mostly clean—it can be a bit moist, but it shouldn’t be soggy. If it is, it needs to bake longer.)
Cool 10 minutes before drizzling on glaze and serving.

Prep Cinnamon Roll Glaze

Use a hand mixer to beat softened cream cheese, butter, and vanilla until smooth.
Add powdered sugar and beat until integrated.
Add milk 1 Tbsp at a time until a pourable texture is reached (thick but drizzle-able).
Use a spoon or a squeeze bottle to drizzle glaze onto cinnamon roll casserole.
Serve baked oatmeal warm in a bowl on its own, or with toppings like yogurt, whipped cream, nut butter—whatever you like!

Storage & Reheating

Allow dish to cool completely, then cover and refrigerate. Or cut cooled oatmeal bake into portions and store in airtight containers in the fridge.
Baked oatmeal will last in the fridge for 4-7 days.
Reheat individual portions in the microwave for 60-90 seconds, until warmed through. Or reheat in the oven at 350°F (180°C): 15-20 minutes for the full casserole, 5-10 minutes for individual portions.
To freeze, bake the casserole but do not add glaze yet. Store the entire casserole in a freezer-safe container, or store individual portions in freezer-safe containers or wrapped in plastic. Add glaze after reheating.

Meal Prep

Method 1: Prep and bake the entire casserole, then store as desired. (If freezing, wait to add glaze until the time of reheating.)
Method 2: Mix and store the dry ingredients the night before, and mix and store the wet ingredients in the fridge so they’re ready. Then, the next day, combine the dry & wet ingredients at the time of baking.
Don’t mix the dry and wet ingredients together and let the batter sit for too long! The oats will soak up too much of the liquid, which can result in mushy baked oats. Wait to combine the dry and wet mixtures until you’re ready to bake.
For a larger oatmeal casserole that yields 10-12 servings, double the recipe ingredient amounts and bake in a 9x13-inch dish for 10-15 minutes longer.

Video

Notes

Nutrition Note:

*Nutrition provided below for cinnamon roll baked oatmeal made with egg, cream cheese, and 2% dairy milk—accounting for ~2 Tbsp cream cheese glaze on entire casserole.

Nutrition