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Cinnamon roll baked oatmeal with yogurt glaze in white casserole.

Cinnamon Roll Baked Oatmeal (Easy Meal Prep Breakfast)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats old-fashioned
  • 1 cup (240 g) Greek yogurt plain; 5% recommended
  • 1 cup (240 g) milk any kind
  • ⅓ cup (110 g) 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 (80 g) Greek yogurt plain; 5% recommended
  • 1 tablespoon maple syrup plus more to taste
  • 1 teaspoon milk only if needed to thin the glaze

  • 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.
    Step 1 Rolled oats stirred into yogrt, milk, egg, maple syrup, and cinnamon.
  • 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.
    Step 2 Baked oatmeal with a lightly golden top in a square dish.
  • 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.
    Step 3 Greek yogurt and maple syrup stirred into a smooth, pourable glaze.
  • 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.
    Step 4 Cinnamon baked oatmeal cut into squares, with yogurt glaze served alongside.
Substitutions
  • 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.
 
More Glaze and Frosting Options
  • 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.
 
Tips
  • 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.
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