Description

A make-ahead breakfast that tastes like a cinnamon roll but is healthier. This fluffy, gooey baked oatmeal is easy to prepare the night before and bakes up warm and sweet without being a sugar bomb.

Ingredients

Scale

3 cups old-fashioned rolled oats
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups milk (whole, 2%, or dairy-free)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
½ cup brown sugar
2 teaspoons ground cinnamon
Optional: ½ cup raisins or chopped walnuts

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, whisk together the rolled oats, baking powder, and salt.
In a separate medium bowl or measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter until uniform.
Pour the wet mixture over the dry oats and stir gently to coat. Let the mixture sit for 5 minutes to allow oats to absorb liquid.
In a small bowl, mix the brown sugar and cinnamon to create a paste.
Pour the oat mixture into the prepared baking dish and spread evenly. Dot the top with spoonfuls of the cinnamon-sugar mixture.
Optionally, use a fork to gently swirl the cinnamon sugar into the top inch of the oatmeal for marbled layers.
Bake for 35-40 minutes until the top is golden brown and the center is set.
Let cool for at least 10 minutes before slicing into squares and serving.

Notes

Do not use instant oats as they turn to mush. Do not skip the 5-minute resting time after mixing, as it ensures the oats absorb liquid properly for a fluffy texture. For best results, use room temperature eggs. Store in the fridge for up to 5 days or freeze individual squares for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square (from a 9x1
Calories: 220
Sugar: 12
Sodium: 150
Fat: 6
Saturated Fat: 3
Carbohydrates: 38
Fiber: 4
Protein: 7

Keywords: baked oatmeal, cinnamon roll, make ahead breakfast, healthy breakfast, meal prep, fluffy oatmeal, gluten-free option