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.
Servings: 15 servings
Ingredients
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
Instructions
- 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.
Video
Nutrition
Serving: 1serving