Description
Think cinnamon roll vibes without the heavy sugar — this baked oats dish tastes like a gooey cinnamon bun but keeps things wholesome. It’s loaded with fiber and can be boosted with protein. Pick one of the frostings (ideas below) and decide whether you want cozy dessert or a meal-prep MVP.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup quick oats
- ½ cup granulated sugar (or swap for coconut sugar or a sweetener of choice)
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground allspice
- 2 large eggs
- 1 cup milk (any kind: dairy, almond, oat, etc.)
- 1 tsp pure vanilla extract
- 1/3 cup almond butter (or any nut/seed butter; melted coconut oil or butter also works)
Cinnamon Swirl (optional but recommended)
- 3–4 tbsp brown sugar
- 2 tsp ground cinnamon
- 1–2 tbsp melted butter or coconut oil
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice until evenly mixed.
- In a separate bowl, beat the eggs with the milk, vanilla, and almond butter until smooth. If your almond butter is very thick, warm it briefly to loosen.
- Pour the wet mix into the dry ingredients and stir until combined. The batter should be thick but scoopable — if it’s too dry, add a splash more milk (one tablespoon at a time).
- Spread the batter into the prepared pan, smoothing the top with a spatula. If using the cinnamon swirl: mix brown sugar + cinnamon + melted butter into a paste, drop spoonfuls over the top, and run a knife through once or twice to create ribbons.
- Bake for about 35 minutes, or until the top is golden and a toothpick in the center comes out mostly clean. For firmer, grab-and-go bars, bake 45–50 minutes.
- Cool fully before slicing and adding any frosting or glaze.
Notes
- Frosting & Serving Ideas (pick one)
- Protein glaze: Mix 1 scoop vanilla protein powder with just enough water/milk to make a spreadable paste.
- Coconut-butter drizzle: Gently melt coconut butter and drizzle over slices.
- Cinnamon glaze: Whisk ¾ cup powdered sugar with 1–2 tbsp milk and ½ tsp cinnamon until pourable.
- Cream-cheese finish: Beat 2 oz cream cheese with 2–3 tbsp powdered sugar and a splash vanilla.
- Quick Tips & Swaps
- Gluten-free: Use certified gluten-free oats.
- Vegan: Replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min). Use coconut oil instead of butter and pick a non-dairy milk.
- Add protein: Fold ½–1½ cups protein powder into the dry mix (you may need extra liquid).
- Nut-free: Swap almond butter for sunflower seed butter.
- Make-ahead: Refrigerate covered for up to 1 week. Freeze individual pieces for up to 6 months; thaw overnight in the fridge.
- Storage & reheating
- Keep leftovers in an airtight container in the fridge. Reheat slices in the microwave for 20–40 seconds or warm in a 325°F oven until heated through.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast