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baked oatmeal muffins in a stack

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.
Course Breakfast
Cuisine American
Keyword oatmeal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
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