This cinnamon roll baked oatmeal gives you a soft, gently sweet breakfast with fiber-rich oats and protein from Greek yogurt—easy to make ahead, freeze, and reheat on busy or lazy mornings.
For more easy baked oatmeal recipes, try our baked apple oatmeal, blueberry baked oatmeal, or pumpkin baked oatmeal.
Why you’ll love this cinnamon roll baked oatmeal!
I’m eating two squares of this, straight from the freezer and warmed in the microwave, as I write. I’m still surprised by how something so simple can taste this good. Warm cinnamon, soft oats, and a little Greek yogurt and maple syrup on top—this is definitely the breakfast you want waiting in your freezer. ☀️
Louise and I have been craving simple, everyday food lately, with familiar ingredients and minimal. This recipe is just that: fiber-rich oats, plenty of Greek yogurt for softness and protein, and one egg to bring everything together. Just mix, pour, and bake.
It’s gently sweet, with a Greek yogurt and maple syrup “glaze” that gives it a cinnamon roll feel without making breakfast overly rich. 🥣 Add raisins, chocolate chips, or chopped nuts, or enjoy it as it is.
For an easy make-ahead breakfast, freeze individual squares, keep the glaze separate, and warm up a portion whenever you need it. ❄️
P.S. If you like having breakfast ready before the day begins, try our Greek yogurt overnight oats, banana overnight oats, or strawberry chia pudding.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Rolled oats: Old-fashioned oats give these cinnamon baked oats a soft, chewy texture. Quick oats work for a softer result; avoid steel-cut oats as they won’t cook in time.
- Greek yogurt: Plain, full-fat Greek yogurt makes baked oatmeal with yogurt tender and substantial. Substitute low-fat Greek yogurt, a thick non-dairy yogurt, or Skyr for an even higher-protein option, depending on the brand. Use extra for the glaze.
- Milk: Dairy, soy, oat, or almond milk all work. Choose unsweetened milk to control sweetness.
- Maple syrup: Gently sweetens the oatmeal and glaze. Substitute honey or agave syrup.
- Egg: Helps this oatmeal breakfast bake hold together. Substitute a chia or flax egg: mix 1 tablespoon chia seeds or ground flaxseed with 3 tablespoons water, then let thicken for 5–10 minutes before adding. The baked oatmeal will be slightly softer.
- Ground cinnamon: Gives the oats their cinnamon roll flavor. You can add a pinch of cardamom or ginger if you’d like a little extra warmth.
- Vanilla extract: Adds warmth. Vanilla bean paste works too, or try orange zest for a brighter flavor.
- Baking powder: Gives the oatmeal a little lift. Use fresh baking powder for reliable results.
- Salt: Balances the sweetness and brings out the cinnamon. Fine sea salt or regular table salt works.
How to Make Cinnamon Roll Baked Oatmeal
1. Mix the oatmeal
Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking dish.
In a large bowl, whisk together the Greek yogurt, milk, maple syrup, egg, and vanilla until smooth.
Add the rolled oats, cinnamon, baking powder, and salt. Stir well. The mixture will be quite thin—that’s normal.
2. Bake until set
Pour the mixture into the baking dish and spread the oats evenly.
Bake for 30–35 minutes, until the center is set and the top is lightly golden. Let cool for 10–15 minutes before slicing.
3. Stir together the glaze
In a small bowl, stir together the Greek yogurt and maple syrup until smooth. Add a little milk, if needed, until easy to drizzle. For a sweeter topping, try one of the icing or frosting options below.
4. Slice and serve
Cut the oatmeal into squares and spoon or swirl the glaze over each portion. Add an extra drizzle of maple syrup if you like.
We keep the glaze on the side so everyone can add their own. This also makes leftover squares easier to freeze and reheat in the microwave.
More Glaze and Frosting Options
- Classic Vanilla Icing: Stir together ½ cup powdered sugar, 2 teaspoons milk, and ¼ teaspoon vanilla extract until smooth. Add more milk, a few drops at a time, until easy to drizzle. For a maple version, replace the milk with maple syrup, then thin with milk as needed.
- Cream Cheese Frosting: Beat 4 ounces (115 g) softened cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until smooth. Mix in 1–2 teaspoons milk for a softer consistency, or leave it thick and spreadable.
- Almond Butter Drizzle: Stir together 2 tablespoons smooth almond butter, 1 tablespoon maple syrup, and 1–2 tablespoons warm water. Add the water gradually until smooth and pourable. Peanut butter or sunflower seed butter also works.
Tips
- Use old-fashioned rolled oats. They give the oatmeal a soft texture with a little chew. Quick oats make it softer; steel-cut oats need different liquid amounts and cooking times.
- Don’t add extra oats to thicken the mixture. The batter looks quite thin before baking, but the oats absorb the liquid as they cook.
- Spread the oats evenly before baking. They can settle as you pour, so give them a quick stir in the dish to avoid dry edges and an uneven center.
- Check the center, not just the color. Start checking at 30 minutes. The middle should be set and the top lightly golden; baking longer than needed can dry it out.
- Let it rest before slicing. Give the oatmeal 10–15 minutes to firm up. It will be easier to cut into squares while staying soft inside.
- Keep add-ins simple. A small handful of raisins, cranberries, chocolate chips, or chopped nuts adds variety without overwhelming the cinnamon flavor.
- Freeze the squares without the glaze. Once cooled, freeze individual portions so you can reheat just what you need. Add the glaze after warming, and use short microwave intervals to avoid drying out the oats.
Frequently Asked Questions
Yes. Mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water, then let thicken for 5–10 minutes before adding it in place of the egg. The oatmeal will be slightly softer.
Yes, but your cinnamon oatmeal squares will have a softer texture with less chew. Old-fashioned rolled oats are our first choice. Steel-cut oats need different liquid amounts and cooking times.
No, the oatmeal is gently sweet, with cinnamon roll flavor and a soft, oat-filled texture. For a sweeter finish, add a drizzle of maple syrup or try the vanilla icing or cream cheese frosting above.
It should be soft, but the center should be set rather than liquid. If it’s still wet, bake for a few more minutes. Let it cool for 10–15 minutes before slicing, as it firms up while resting.
Let it cool, then refrigerate the squares in an airtight container, keeping the glaze separate. For a freezer-friendly breakfast, wrap individual squares and freeze them in a sealed container or freezer bag. Reheat a portion in short microwave intervals until warmed through, then add the glaze.
Absolutely. Stir in a small handful of raisins, dried cranberries, chopped nuts, or chocolate chips before baking. Keep the additions modest so the oats hold together and the cinnamon flavor still comes through.
More Easy Oatmeal Muffin Recipes
- Healthy Blueberry Muffins
- Banana Chocolate Chip Muffins with Oats
- Banana Oatmeal Muffins
- Banana Oatmeal Raisin Muffins
- Pumpkin Oatmeal Muffins
- Healthy Banana Nut Muffins
- Applesauce Muffins
- Sweet Potato Oatmeal Muffins
If you try this cinnamon roll baked oatmeal please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Cinnamon Roll Baked Oatmeal (Easy Meal Prep Breakfast)
Video
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup Greek yogurt plain; 5% recommended
- 1 cup milk any kind
- ⅓ cup maple syrup or honey, plus more for serving
- 1 large egg
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Greek yogurt glaze
- ⅓ cup Greek yogurt plain; 5% recommended
- 1 tablespoon maple syrup plus more to taste
- 1 teaspoon milk only if needed to thin the glaze
Instructions
- Mix the oatmeal: Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking dish.In a large bowl, whisk 1 cup Greek yogurt, 1 cup milk, ⅓ cup maple syrup, 1 large egg, and 1 teaspoon vanilla extract until smooth. Stir in 2 cups rolled oats, 1 tablespoon ground cinnamon, 1 teaspoon baking powder, and ¼ teaspoon salt. The mixture will be thin—that’s normal.
- Bake: Pour into the baking dish and spread the oats evenly. Bake for 30–35 minutes, until the center is set and no longer looks liquid, and the top is lightly golden. Let cool for 10–15 minutes before slicing.
- Make the glaze: Stir ⅓ cup Greek yogurt and 1 tablespoon maple syrup together in a small bowl. Add a little milk, if needed, until smooth and easy to drizzle.
- Slice and serve: Cut into squares and spoon the glaze over each portion. Add extra maple syrup if you like. Keep the glaze separate if you plan to store or freeze leftover squares.
Notes
- Rolled oats → Quick oats for a softer texture; avoid steel-cut oats.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick non-dairy yogurt.
- Milk → Dairy, soy, oat, or almond milk; preferably unsweetened.
- Maple syrup → Honey or agave syrup.
- Egg → 1 tablespoon chia seeds or ground flaxseed mixed with 3 tablespoons water; let thicken for 5–10 minutes. The oatmeal will be slightly softer.
- Ground cinnamon → Keep the cinnamon; optionally add a pinch of cardamom or ginger.
- Vanilla extract → Vanilla bean paste or orange zest.
- Vanilla icing: Mix ½ cup powdered sugar, 2 teaspoons milk, and ¼ teaspoon vanilla until smooth.
- Cream cheese frosting: Beat 4 ounces (115 g) softened cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla until smooth. Thin with 1–2 teaspoons milk if desired.
- Almond butter drizzle: Mix 2 tablespoons almond butter, 1 tablespoon maple syrup, and 1–2 tablespoons warm water, adding water gradually. Peanut butter or sunflower seed butter works too.
- Use rolled oats for a soft texture with a little chew.
- Keep the batter thin. The oats absorb the liquid as they bake.
- Spread oats evenly so the center and edges bake consistently.
- Check at 30 minutes. Look for a set center and lightly golden top.
- Rest for 10–15 minutes before slicing.
- Go easy on add-ins. A small handful is enough.
- Freeze cooled squares without glaze. Reheat in short microwave intervals, then add the glaze.
Nutrition
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Hi! We are Nico & Louise
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Welcome to our blog, we are glad you are here.
I added shredded apples – yum!!
Sounds good