Cinnamon Roll Baked Oatmeal

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This one-bowl wonder is as nostalgic as it is nutritious.
cinnamon roll baked oatmeal recipe: baking dish of cinnamon roll baked oatmeal with woman slicing a piece
Kristin Teig/Mostly Veggies

We’re always on the hunt for breakfasts that straddle the line between nutritious and indulgent. The endlessly customizable cinnamon roll baked oatmeal from Brittany Mullins’s new cookbook, Mostly Veggies, is just the ticket.

“This version is inspired by cinnamon rolls and has all the flavor you’d expect from the breakfast treat, but with less effort and time (no kneading or rising involved, thank goodness),” writes Mullins. Instead of having to flex your dough-rolling skills, the oatmeal is mixed in a single bowl and poured into a baking dish to make it as low-lift as possible.

Pecans add texture, but you can skip them if you’re serving picky kids or anyone with nut allergies. The two-ingredient icing is optional too…but we wouldn’t skip it if we were you.

Excerpted from Mostly Veggies by Brittany Mullins. Copyright © 2023 by Brittany Mullins. Photography by Kristin Teig. Used with permission by Voracious, an imprint of Little, Brown and Company.



Nonstick cooking spray

2 cups old-fashioned rolled oats

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon fine sea salt

2 cups unsweetened vanilla almond milk

½ cup mashed banana or unsweetened applesauce

¼ cup pure maple syrup

1 large egg or flax egg (see note)

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

¼ cup chopped pecans (optional)


3 tablespoons confectioners’ sugar

1 teaspoon unsweetened vanilla almond milk


1. Preheat the oven to 375°F. Spray an 8-inch baking dish with nonstick cooking spray.

2. In a large bowl, mix together the oats, cinnamon, baking powder, salt, almond milk, banana or applesauce, maple syrup, egg, coconut oil and vanilla. Stir in the pecans (if using).

3. Pour the mixture into the prepared baking dish.

4. Bake for about 40 minutes, until the center has set and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then cut into 6 pieces.

5. While the baked oatmeal is cooling, make the icing. In a small bowl, whisk together the confectioners’ sugar and almond milk until smooth. Transfer to a zip-top plastic bag, snip the corner, and pipe the icing over the baked oatmeal. Alternatively, you can simply drizzle the icing over the baked oatmeal using a spoon. You can also add the icing right before serving, if desired.

Note: To make a flax egg, whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Let the mixture sit for 5 minutes to thicken, then use in place of the egg.

Nutrition Facts
  • 262 calories

  • 9g fat

  • 42g carbs

  • 6g protein

  • 20g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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