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Cinnamon Roll Baked Oatmeal has all the cozy flavor of a cinnamon roll in an easy breakfast I can make ahead. A brown sugar cinnamon topping and simple glaze make it feel like the real thing, while Greek yogurt and ripe banana keep the baked oatmeal soft and tender.
I’m a huge fan of anything cinnamon roll flavored, but I definitely don’t have time to make homemade cinnamon rolls on a regular basis. This cinnamon roll baked oatmeal started as a way to bring some of that fun to an everyday breakfast that works for my family.
I usually make a pan on the weekend when I’m getting a few things ready for the week ahead. It makes weekday mornings so much easier, and I love having something in the fridge that everyone is actually excited to eat.
What Gives This Baked Oatmeal Its Cinnamon Roll Flavor
I’m a huge fan of anything cinnamon roll flavored, but I definitely don’t have time to make homemade cinnamon rolls on a regular basis. These cinnamon roll baked oats started as a way to bring some of that fun to an everyday breakfast that works for my family.
I usually make a pan on the weekend when I’m getting a few things ready for the week ahead. It makes our weekday mornings so much easier, and I love having something in the fridge that everyone is actually excited to eat.
- Soft, never dry. There’s nothing worse than dry baked oatmeal! Ripe bananas and Greek yogurt add plenty of moisture, so this one stays nice and soft.
- Easy to throw together. Mix everything in one bowl, or do what I sometimes do and mix it right in the baking dish. Less cleanup is always a win!
- Great for meal prep. I love making a pan on Sunday, cutting it into portions, and having an easy breakfast ready to grab throughout the week.
- A little more staying power. Each serving has 4 grams of fiber and 8 grams of protein from the oats, Greek yogurt, and eggs.
Ingredient Notes
Most of the ingredients are probably already in your kitchen, but a few of them make a big difference in the flavor and texture of this baked cinnamon roll oatmeal.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Bananas: The riper, the better! Those brown spots mean more natural sweetness, and the bananas also add moisture to keep the baked oatmeal soft.
- Rolled oats: Old-fashioned rolled oats work best here because they soften as they bake but still give the oatmeal some texture. I wouldn’t use steel-cut oats since they need a different amount of liquid and cooking time.
- Maple syrup: I like pure maple syrup for just enough sweetness without making the oatmeal overly sweet, but honey or agave work great too.
- Greek yogurt: This is one of my favorite additions because it helps keep the oatmeal soft while adding a little extra protein. Plain or vanilla both work.
- Eggs: These help everything hold together so you can cut the oatmeal into nice, easy slices once it’s baked. For an egg-free version, you can try flax eggs instead.
- Milk of choice: Use whatever you already have. I usually use 2% dairy milk, but almond, oat, or soy milk are all easy dairy-free options.
- Light brown sugar: This is one part I wouldn’t skip if you want that true cinnamon roll feel. Brown sugar melts into the top as the oatmeal bakes, giving you that sweet cinnamon-sugar layer.
Easy Way to Change It Up
This cinnamon roll baked oatmeal is really easy to switch up depending on what you have on hand or what you’re in the mood for. Here are a few of my favorite ways to change it up:
- Add apples: Fold diced apples into the oatmeal before baking for an apple crisp-inspired twist. The sweet apples, brown sugar, and cinnamon are SO good together!
- Make it a little nutty: Fold in chopped pecans or walnuts for a buttery crunch that pairs perfectly with the brown sugar cinnamon topping.
- Boost the protein: When I want even more staying power, I mix in a scoop of my favorite vanilla protein powder. Since protein powder soaks up some of the liquid, add a splash more milk if the mixture looks too thick.
- Add more fiber: Mix in 1 tablespoon of chia seeds or ground flaxseed for an easy fiber boost. Add a splash of milk if the mixture seems too thick.
How to Make Cinnamon Roll Baked Oatmeal
My cinnamon roll baked oats come together in one bowl and bake in about 30 minutes. Here’s a quick look at how I make it:
- Mix: Mash the bananas in a large bowl, then add the oats, maple syrup, Greek yogurt, eggs, milk, vanilla, cinnamon, salt, and baking powder. Whisk until everything is well combined.
- Pour. Spread the oatmeal mixture evenly into a greased or nonstick casserole dish.
- Add the topping and bake: Mix the brown sugar and cinnamon together, then sprinkle it evenly over the top. Bake at 350°F for 30-35 minutes, until the top is golden and the center is set.
- Glaze. Let the oatmeal cool for 5 to 10 minutes. Whisk the powdered sugar and milk together until smooth, then drizzle it over the top and dig in!
jamie’s tips
Tips for Soft Baked Oatmeal
- Mash the bananas really well. I like to get them mostly smooth before anything else goes into the bowl. A few tiny lumps are totally fine, but you don’t want big chunks of banana throughout the oatmeal.
- Smooth out the top. Before adding the cinnamon sugar, use the back of a spoon to spread the oatmeal into an even layer, making sure you don’t have any really thick or thin spots. This helps it bake evenly all the way through.
- Don’t overbake it. Pull the oatmeal when the center is set and no longer looks wet or jiggly, but don’t wait for it to look completely dry. It’ll continue to firm up as it cools, and pulling it at the right time keeps the inside nice and soft.
- Let it cool before glazing and slicing. Give the oatmeal 5-10 minutes to cool when it comes out of the oven. This gives it time to set so your slices hold together, and keeps the glaze from melting right into the top.
Make Ahead and Storage
This baked oatmeal reheats really well, so I usually bake the whole pan and portion it once it has cooled.
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Microwave an individual slice for 30-60 seconds, or until warmed through. I think these are best served warm, especially with a fresh drizzle of glaze!
- Freeze: Let the oatmeal cool completely, cut it into individual portions, and freeze individual slices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat as usual.
More Make Ahead Oatmeal Recipes
If you’ve made and loved this Cinnamon Roll Baked Oatmeal recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cinnamon Roll Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 2 bananas, ripe
- 1/4 cup maple syrup
- 1/2 cup Greek yogurt, plain or vanilla
- 2 eggs
- 1/2 cup milk, any milk will work
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
Brown sugar topping
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Glaze (optional)
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl (or directly in the casserole dish), mix the wet ingredients and dry ingredients together in one bowl: bananas, rolled oats, maple syrup, Greek yogurt, eggs, milk, vanilla, cinnamon, salt and baking powder. Combine the oat mixture well (I like to use a whisk).
- Next, pour the oatmeal mixture into a non-stick or greased casserole dish.
- Combine brown sugar and cinnamon in a small bowl and sprinkle evenly on top of the oatmeal mixture.
- Bake oatmeal in the oven for about 30-35 minutes until golden brown and firm in the middle.
- To make the glaze, combine powdered sugar and milk. Drizzle on top of the cinnamon roll baked oats and serve warm. Store leftovers in an airtight container for up to 5 days.
Notes
- Don’t overbake. Remove the baked oatmeal when the center is set and no longer looks wet or jiggly. It will continue to firm up as it cools, and overbaking can make it dry.
- Let it cool before glazing. Give the baked oatmeal 5–10 minutes to cool before adding the glaze. This also gives it time to set so it’s easier to slice.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual slices for 30–60 seconds in the microwave. For the freshest result, add the glaze after reheating.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Would applesauce work in place of mashed banana?
It definitely should!
What size pan do you use for these? Thank you
I usually use an 8×8 or 9×12 pan! Once comes out a little bit thicker, they both work!
Can these be pureed with like milk or something yummy? I have a trach and I’m missing food alot. I’m not to a point where I can ha e food by moth yet. Had throat cancer and have diabetes but need to gain weight as well. I’m up for a small chest in moderation. Thanks for any help.
These would definitely be able to be pureed if needed, but I would discuss with your doctor or whoever is working with you to decide if it would be appropriate 🙂
Easy to throw together and yummy! Made it without the icing, but I added some melted pb to my serving and daughter drizzled a bit more maple syrup.
I may try baking in muffin cups and freezing for quick individual servings on school mornings.
Yum! Glad you enjoyed it!
When/how would you add in the protein powder? And do you think it would cause a gritty texture? I’ve tried other stove-cooked protein oatmeal recipes with protein powder and didn’t like the texture it caused, but think maybe baked would work better?
I would add a scoop in with the rest of the ingredients before baking. It shouldn’t have a gritty texture once baked 🙂
This was so easy to make and very tasty! I made it on Sunday night and now have breakfast for the week!
So happy you enjoyed! Thank you for your kind review 🙂
Made this for last-minute dinner tonight and it was a hit! My picky child and anti-oatmeal husband both loved it. It was quick and easy to put together, and made the house smell incredible. Thanks for another keeper!
Yay so glad you all loved it! Thank you so much for leaving a review 🙂
If I make a double batch, should I double the time to bake (I plan to use a 9×13 glass pan)?
I’ve made this in a 9×13″ ceramic dish several times with the same bake time, so I’m not sure how long it will take for a double batch! It may not be exactly double the time but will definitely need more time overall. I’d just check it every few minutes for doneness 🙂
Omg this was lovely I really enjoyed this love your recipes. Thank you
This recipe was delicious and super easy to make. Next time, I might add small pieces of apple to it.
My new favorite breakfast! It tasted so good, even without the icing!
My kids and I made (and enjoyed) this recipe 2 days in a row now and they’re asking for it again tomorrow already! Definitely a hit in our house.