Why You’ll Love This Recipe
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All the Flavor, Less Guilt: I get to indulge in the sweet, spiced goodness of a cinnamon roll without the heaviness, thanks to the nutritious base of oats and natural sweeteners.
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Simple Ingredients: I appreciate that this recipe uses pantry staples like oats, bananas, and cinnamon, making it easy to whip up without a special trip to the store.
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Customizable: I enjoy adding my own twist by incorporating nuts, fruits, or different glazes to keep things interesting.
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Meal Prep Friendly: I can bake a batch at the start of the week and have a quick, satisfying breakfast ready each morning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups rolled oats
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2 ripe bananas
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¼ cup maple syrup
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½ cup Greek yogurt (plain or vanilla)
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2 eggs
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½ cup milk (any variety)
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1 teaspoon vanilla extract
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2 teaspoons ground cinnamon
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¼ teaspoon salt
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½ teaspoon baking powder
Cinnamon Sugar Topping:
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1 tablespoon brown sugar
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½ teaspoon ground cinnamon
Optional Glaze:
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¼ cup powdered sugar
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1 tablespoon milk
Directions
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Preheat the Oven: I set my oven to 350°F (175°C) and lightly grease a baking dish.
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Mix the Wet Ingredients: In a large bowl, I mash the bananas until smooth. Then, I add the maple syrup, Greek yogurt, eggs, milk, and vanilla extract, mixing until well combined.
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Add the Dry Ingredients: To the wet mixture, I add the rolled oats, cinnamon, salt, and baking powder, stirring until everything is evenly incorporated.
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Transfer to Baking Dish: I pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
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Add Cinnamon Sugar Topping: In a small bowl, I mix the brown sugar and cinnamon, then sprinkle it evenly over the top of the oatmeal mixture.
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Bake: I place the dish in the preheated oven and bake for 30–35 minutes, or until the center is set and the top is golden brown.
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Prepare the Glaze (Optional): While the oatmeal is baking, I mix the powdered sugar and milk in a small bowl until smooth.
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Cool and Serve: After removing the bake from the oven, I let it cool slightly before drizzling the glaze over the top. I serve it warm and enjoy!
Servings and Timing
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Yield: Serves 6
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
Variations
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Add Nuts: I like to fold in chopped walnuts or pecans for added crunch and flavor.
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Fruit Mix-Ins: Sometimes, I add diced apples or raisins to the batter for a fruity twist.
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Different Glazes: Instead of the simple glaze, I occasionally use a cream cheese frosting for a richer topping.
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Vegan Option: I substitute the eggs with flax eggs, use plant-based yogurt, and choose a non-dairy milk to make it vegan-friendly.
Storage/Reheating
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Storage: I store any leftovers in an airtight container in the refrigerator for up to 5 days.
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Reheating: I reheat individual servings in the microwave for about 30 seconds, or until warmed through.
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Freezing: For longer storage, I freeze portions in airtight containers for up to 3 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use quick oats instead of rolled oats?
Yes, I can use quick oats, but I find that rolled oats provide a better texture and hold up well during baking.
What can I use instead of bananas?
If I’m out of bananas, I substitute with an equal amount of unsweetened applesauce or pumpkin puree.
Can I make this recipe ahead of time?
Absolutely, I often prepare it the night before and reheat portions in the morning for a quick breakfast.
Is it necessary to add the glaze?
No, the glaze is optional. I sometimes skip it for a less sweet version, or I drizzle a bit of maple syrup instead.
Can I double the recipe?
Yes, I double the ingredients and use a larger baking dish, adjusting the baking time as needed until the center is set.
Conclusion
This Cinnamon Roll Oatmeal Bake is a delightful fusion of indulgent flavors and wholesome ingredients. I love how it brings the comforting taste of cinnamon rolls into a nutritious breakfast that’s easy to prepare and perfect for meal prep. Whether I’m serving it to family or enjoying it on my own, it’s a recipe that never disappoints.
Print
Cinnamon Roll Oatmeal Bake
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This warm and cozy oatmeal bake tastes like a cinnamon roll in breakfast form—sweetened naturally with banana and maple syrup and topped with a cinnamon sugar crunch.
Ingredients
Main Oatmeal Bake:
2 cups rolled oats
2 ripe bananas, mashed
¼ cup maple syrup
½ cup Greek yogurt (plain or vanilla)
2 eggs
½ cup milk (any kind)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon baking powder
Cinnamon Sugar Topping:
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Optional Glaze:
¼ cup powdered sugar
1 tablespoon milk
Instructions
Preheat Oven: Set oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Mix Wet Ingredients: In a large bowl, mash bananas. Add maple syrup, yogurt, eggs, milk, and vanilla. Mix until smooth.
Combine with Dry Ingredients: Stir in oats, cinnamon, salt, and baking powder. Mix well.
Transfer to Dish: Pour mixture into the prepared baking dish and spread evenly.
Add Topping: Mix brown sugar and cinnamon in a small bowl. Sprinkle evenly over the top.
Bake: Bake for 30–35 minutes until the center is set and top is golden.
Optional Glaze: While baking, mix powdered sugar and milk until smooth.
Serve: Let the oatmeal cool slightly, then drizzle with glaze if using. Serve warm.
Notes
Substitute bananas with applesauce or pumpkin puree if needed.
Add chopped nuts or raisins for texture and flavor.
Make it vegan with flax eggs, plant-based yogurt, and non-dairy milk.
Store in fridge up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
