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baked oatmeal muffins in a stack
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5 from 13 votes

Cinnamon Roll Baked Oatmeal

This Cinnamon Roll Baked Oatmeal is perfect for on-the-go breakfast! It's an easy recipe that's fast and hearty and will stay with you all morning.
Prep Time15 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 15 servings
Author: Dorothy Kern


For the muffins

  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups quick-cook steel cut oats or regular old-fashioned oats
  • 1 cup nonfat milk or any non-dairy milk

For the drizzle

  • 1/2 cup powdered sugar
  • 1-2 tablespoons nonfat milk or any non-dairy milk
  • 1/4 teaspoon vanilla extract


  • Preheat oven to 350°F. Line muffin pans with liners and spray very well with nonstick cooking spray.
  • Stir eggs, applesauce, sugar, 1 teaspoon vanilla, cinnamon, salt, and baking powder in a large bowl until mixed. Stir in oats and milk.
  • Fill muffin cups 3/4 full. Bake for about 20-25 minutes until they get golden brown and no longer look wet in the center.
  • Make the glaze: whisk powdered sugar, 1/4 teaspoon vanilla, and milk. Drizzle over oatmeal. Serve warm.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month. Microwave to reheat for fast morning breakfasts on the go.



Serving: 1serving