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CINNAMON ROLL BAKED OATS (Bars or Oat Cups)

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These baked oats are reminiscent of sweet, sticky cinnamon buns — only they’re healthy and nourishing, too! As per my usual morning meal mantra, they’re packed with antioxidants, fibre, healthy fats, and protein.

Cinnamon Roll Baked Oats are great warm or cold and can be made into bars or portable oat cups (instructions for both below) that are perfect for breakfast, snack, or lunch on-the-go.

Side note: If you like these, be sure to check out my Gingerbread Baked Oat Cups, too!

Ingredients:

  • 2 1/2 cups rolled oats (gluten-free if needed, see note below*)

  • 1/2 cup Further Food vanilla collagen OR Nuzest Clean Lean Smooth Vanilla vegan protein powder (see note below*)

  • 1/2 cup Lakanto Golden sugar-free monk fruit sweetener (see note below*)

  • 2 tsp ground cinnamon

  • 1 tsp baking powder

  • 1/2 tsp sea salt

  • 2 eggs

  • 1 1/2 cups oat or almond milk (or milk of choice)

  • 1/4 cup extra virgin olive oil

  • 2 tsp pure vanilla extract

  • optional toppings: icing drizzle (sugar-free ZenSweet or Lakanto Powdered monk fruit or icing sugar mixed with oat or almond milk to desired consistency), granola, or toppings or choice

*Notes: You can use old-fashioned or quick-cooking oats, although I prefer quick-cooking oats for this recipe. I like to use 1/4 cup each of vanilla Further Food and Nuzest.  If you prefer to avoid protein powder, substitute additional oats. Coconut or brown sugar can be used in place of the monk fruit sweetener.

Directions for Baked Oat Cups:

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  1. Preheat the oven to 350ºF and line a muffin tin with silicone liners or grease well.

  2. In a medium bowl, mix together oats, collagen and/or protein if using, sweetener, cinnamon, baking powder, and salt.

  3. In a separate bowl, whisk together eggs, milk, olive oil, and vanilla.  Add to dry ingredients and stir until well combined.

  4. Pour into the prepared pan and bake for 18 to 20 minutes or until just set in the middle.

Allow to cool before drizzling with icing (optional).

Directions for Baked Oat Bars

  1. Preheat the oven to 350ºF and line an 8x8” baking dish with parchment.

  2. In a medium bowl, mix together oats, collagen and/or protein if using, sweetener, cinnamon, baking powder and salt.

  3. In a separate bowl, whisk together eggs, milk, olive oil, and vanilla.  Add to dry ingredients and stir until well combined.

  4. Pour into the prepared pan and bake for 30 to 40 minutes or until just set in the middle.  

  5. Allow to cool before drizzling with icing (optional) and cutting into squares.

Cinnamon Roll Baked Oats can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.

Cinnamon Roll Baked Oat Cups (made with quick-cooking oats and oat milk), fresh out of the oven.

Cinnamon Roll Baked Oat Cups (made with quick-cooking oats and oat milk), fresh out of the oven.