This healthy, vegan cinnamon roll baked oatmeal can be thrown together in one pan and in less than 10 minutes and makes a great meal prep option! They are full of healthy fats, protein, and fiber to keep you full all morning long. Baked oats are great because they are super versatile and you can really make any flavor you’d like!
Is baked oatmeal vegan?
Yes! There are baked oat recipes that involve eggs, but this version does not! As for the milk, I opt for a plant based milk, but if you aren’t vegan, you can use any milk you’d like!
Ingredients you’ll need to make cinnamon roll baked oatmeal:
Oatmeal: I like to use organic old fashioned oats as they are less processed!
Protein Powder: This is optional but I love adding it as protein helps keep you satiated. If you don’t want to use protein powder, you can simply leave it out or even add in some hemp hearts for a great plant-based protein if you aren’t a fan of powders! I linked my favorite – you can use code “amb-dani” for a discount!
Maple syrup: This will offer a little extra sweetness to the recipe, but you can leave it out or swap it for monk fruit for a lower sugar option.
Flax Seeds: Flax seeds are little superfoods! They are full of healthy fiber which helps keep you satiated (and regular, if ya know what I mean!)
Banana: This binds the recipe together and offers most of the sweetness. Choose super ripe, spotty bananas.
Milk: I use a plant-based milk, but you can use whatever you have.
Nut Butter: I like using almond or cashew butter in this cinnamon roll baked oatmeal as it really gives it a cinnamon roll flavor. I wouldn’t use peanut butter as it’s a stronger flavor. Sunflower butter or tahini would work for a nut-free option! You can use code “Dani15” for a discount on the nut butters linked!
For the icing:
Cashews:This makes up the base of the recipe!
How you’ll make the baked oatmeal:
It is so simple! You can make it in the pan you plan on baking it in or you can mix everything together in a bowl and transfer to your pan.
First, you’ll mash the banana really well. Then you will mix in the remaining wet ingredients until they are all well combined. Then you’ll stir in the dry ingredients and oats. Then, you bake it!
Do I have to make the Maple cashew icing?
No! The icing is totally optional, but really adds to the cinnamon roll-feel! The maple cashew cream recipe I use for this is great! Cashews make up the base of it and are nutrient dense as well, so I love using them as a healthier option to frosting!
Other Baked Oatmeal flavors you could try:
Berry Baked Oatmeal – Add in a few handfuls of fresh or frozen berries!
Almond joy Baked Oatmeal – Omit the cinnamon and top the oatmeal with shredded coconut, chopped almonds, and some chocolate chips.
Chocolate Baked Oatmeal: Omit the cinnamon and add in 1/4-1/3 cup cacao powder and chocolate chips.
Peanut Butter Chocolate Chip Baked Oatmeal: Use peanut butter instead of almond butter and add in some chocolate chips.
How to store cinnamon roll baked oatmeal:
Store the oatmeal in an air-tight container in the fridge and reheat when ready to eat!
Other Cinnamon recipes you’ll love:
Sweet Potato Cinnamon Rolls – these are INCREDIBLE and only two main ingredients!
Vegan Sticky Bun Cookies – think sticky bun in thumbprint cookie form.. to die for!
No-Bake Spiced Cake Rolls – a no-bake version of the classic holiday cake roll but made even easier!
Healthy Cinnamon Roll Baked Oatmeal (Vegan, Gluten-Free)
- 2 cups Organic Old-Fashioned Oats
- 2 Super ripe, spotty bananas
- 3 tbsp Protein Powder *Can Omit but see notes
- 1 1/2 tsp vanilla extract
- 1/4 cup maple syrup **See Notes
- 1 1/2 cups milk
- 1/4 cup almond butter ***See Notes
- 1 1/2 tbsp ground flax seeds *Can Omit
- 2-3 tsp cinnamon
- 1 tsp baking powder
Maple Cashew Cream Icing
- 1 cup Cashews
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla
- Preheat oven to 375F. Spray or parchment line an 8×11 inch pan. 8×9 or 8×8 would also work, you may just need to adjust the cooking time!
- You can mix this in the pot you plan to bake the oats in or mix everything in a bowl and transfer to the pan. & then transfer to the pan. Mash the banana really well, then add in the remaining ingredients. If using protein powder, you may want to add an extra tbsp or two of milk if your mixture is SUPER thick.
- Make sure the mixture is spread evenly in the pan. Bake for 32-35 mins, until golden and a toothpick inserted comes out clean.
- Blend all ingredients in a high-powdered blender until SUPER smooth. Taste and adjust as you'd like.
- Spread over the oats or drizzle over the top. Enjoy!
This was incredible! We reheated leftovers in the air fryer and then topped with the extra cream! So good! Thank you!
Aw, thank you annie! So happy you enjoyed it. We love reheating pieces in the air fryer too – it makes them slightly crispy on the outside, i’m obsessed!
This sounds amazing! However, I’m allergic to bananas. Is there a substitute you could recommend? Maybe apples?
Hi Alycia! I am so sorry to hear about the bananas. To be completely honest, I haven’t tried subbing anything in. I’m sure applesauce would work, but you’d probably need to add a little extra sweetener as the bananas offer so much natural sweetness. I will work on a banana-less version for you! But if you do try it with applesauce, let me know!
Amazing! This was soooo good
Hi jessica! thank you so much for trying! I’m so happy you loved!