This soft and chewy Cinnamon Roll Crunch Baked Oatmeal tastes amazing! It’s protein-packed too, so it will keep you full. This secretly healthy baked oatmeal recipe is great for meal prep and you only need the baking dish to make it. Vegan & gluten-free friendly too!
This soft and chewy Cinnamon Roll Crunch Baked Oatmeal tastes amazing! It’s protein-packed too, so it will keep you full. This secretly healthy baked oatmeal recipe isgreat for meal prep and you only need the baking dish to make it. Vegan & gluten-free friendly too!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
1 cup mashed banana (about 2 medium ripe bananas) see note 1 for substitutions
½ cup (4 oz) low-fat cream cheese (can sub vegan cream cheese) *softened
2 Tbs. grass-fed butter (can sub vegan butter) *softened
2 Tbs. pure maple syrup (+ more if you like sweeter icing)
1 tsp. vanilla extract
Preheat the oven to 350 F.
In a 2-quart baking dish or 8 x8 inch baking dish, mash the banana with the back of a fork. Add all other ingredients into baking dish except cinnamon and coconut sugar. Stir until mixture is combined.
In a small bowl, combine the coconut sugar and cinnamon. Then add on top of oatmeal and swirl around until the mixture is somewhat combined.
Place in the oven to bake at 350 F. for 35-40 minutes until slightly golden and fragrant.
Optional: While the baked oatmeal is baking, make maple cream cheese icing by combining all ingredients in a medium bowl and beating on high with an electric mixer. You can also do this using a fork, just be patient until you get a very smooth consistency. If frosting is looking clumpy, place in microwave and defrost for 15 seconds and then continue mixing until smooth.
Let baked oatmeal cool for a few minutes or until set (it will set more after being stored in the refrigerator as well) and top with lightly crumbled cinnamon crunch cereal. The cereal will get soggy when you store leftovers, so you can just add the cereal to individual portions every time you are ready to eat it. Serve with cream cheese icing, fresh berries, banana slices, nut butter, or your favorite milk!
Store in the fridge for up to a week and enjoy a premade healthy breakfast all week long! Reheat or enjoy cold.
Banana substitutes: use 1 cup unsweetened apple sauce for the banana. Pumpkin purée will also work, but it may alter the flavor and sweetness of the baked oats, so adjust sweetener to your taste preferences.
Liquid: You can use any liquid of choice for this recipe. I use a combination of plain unsweetened almond milk and water to make the oats thick and creamy. You can swap the milk for all water or do a different combination. I have found that this combo works perfectly though!
Oats: Most oats are naturally gluten-free, just make sure by checking the packaging if you’re strictly gluten intolerant. I love this brand.
Protein Powder: Any protein powder works! Whey protein powder may make the texture of this baked oatmeal a little different. If using flavored protein powder, adjust sweetener to taste. YOU MAY OMIT the protein powder. Just reduce the liquid amount to 2 cups instead of 2¼ cups.
Cream Cheese Icing: You may need to add a little plant-based milk. Keep adding small amounts of milk or water until you get desired icing consistency.
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Healthy Sticky Cinnamon Roll Crunch Baked Oatmeal
This cinnamon bun oatmeal recipe is so good, my friends! It tastes like an actual cinnamon roll and it’s perfect topped with some homemade cream cheese icing or protein cream cheese icing.
I’ve made plenty of cream cheese icings in my day so here are some options:
Pink Himalayan Salt (rich in minerals and less processed than table salt. Read more about the benefits of pink salt here.
Baked Oatmeal Without Eggs or Milk
This oatmeal recipe uses absolutely no eggs or regular milk! We use plant-based milk as listed above. Feel free to use any milk you have on hand though! And even if you don’t have milk, you can sub with good ole’ H2O (water). The oats and protein powder make this oatmeal bake soft, chewy, and slightly fluffy without having to add any eggs.
How to Make Vegan Cinnamon Crunch Baked Oats
As I just said above, you don’t need any eggs or flax eggs for this baked oatmeal recipe. It’s completely vegan and plant-based. The beauty of this oatmeal recipe is that you can use whatever protein powder or milk you have on hand! Even if you don’t have milk, you can sub it for all water. That’s how easy and simple it is!
Store baked oatmeal in the fridge for up to a week. When ready to eat, microwave for about 40 seconds or reheat in the oven. You can also eat it cold! Serve with desired toppings. Baked oatmeal topping ideas are listed above.
Can You Freeze Cinnamon Crunch Baked Oatmeal?
Yes! You can freeze the baked oatmeal either uncooked or cooked for up to 2 months. Thaw on your counter a few hours before popping it into the oven.
Can You Make This Baked Oatmeal The Night Before?
I love this question because the answer is an absolute, YES! I love prepping this baked oatmeal to bake in the morning. You can either store the uncooked oats in the refrigerator and bake them in the morning, or bake them the night before and then reheat when you’re ready to serve! Such a quick and easy meal prepped healthy breakfast that you don’t even have to think about during those busy mornings 🙂
I cannot wait for you to give this Cinnamon Roll Crunch Baked Oatmeal a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!