RecipeCinnamon Roll Oatmeal Bake

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 6 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 1 g
  • Cholesterol: 60 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 4 g
  • Total Sugar: 12 g
    • Natural Sugar: 2 g
    • Added Sugar: 10 g
  • Sodium: 250 mg

In my house, we have an undying love for the comforting aroma of cinnamon rolls. I enjoy experimenting with all sorts of creations that not only mimic the same crave-worthy flavors but also offer up health perks. This dish is based off the popularity of my Blueberry Banana Oatmeal Bake… but for this variation, I swapped out the fruit and infused each bite with the warmth of a glazed cinnamon roll.

Each forkful delivers a gentle sweetness and boasts a soft consistency to warm your bones and soothe your soul. But the pièce de resistance is the decadent cream cheese glaze. It’s the icing on the cake, or rather, the drizzle on the bake. While this rich, indulgent topper is entirely optional, it truly elevates each square to a whole new level of deliciousness. Plus it only requires 2 ingredients to make: light cream cheese and maple syrup.  But I also understand that sometimes simplicity reigns supreme. If you’re not into making the glaze, you can easily opt for a dollop of yogurt on top, or perhaps a drizzle of maple or honey and a sprinkling of ground cinnamon and chopped pecans. Whichever path you choose, this Cinnamon Roll Oatmeal Bake is heartwarming and heavenly.

  • Prep time
  • Total Time
This recipe makes 6 servings
  • • 1 cup of canned pumpkin puree
  • • 2 cups almond milk (or any milk of choice)
  • • 2 teaspoons vanilla extract
  • • ⅓ cup maple syrup
  • • 2 large eggs, room temperature
  • • 2 cups old-fashioned oats
  • • 2 teaspoons ground cinnamon
  • • 1 teaspoon baking powder
  • • ½ teaspoon kosher salt
  • • Toasted, chopped pecans, optional topping

Cream cheese frosting

  • • 8oz light cream cheese, softened at room temperature
  • • ⅓ cup maple syrup

Preheat oven to 375.

Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (you can crack the eggs right into the casserole dish but be sure to whip them with a fork before mixing into the entire wet batter). Mix and mash all the wet ingredients together until it’s as smooth as possible.

Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.

Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. (Makes about 1 cups.)

Remove the oat bake from oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool. Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.

Nutrition provided for one square without cream cheese glaze. Add 35 calorie per tablespoon of glaze.

Try this Banana Blueberry Oatmeal Bake!