Cinnamon Roll Baked Oatmeal

I first saw a recipe for Cinnamon Roll Baked Oatmeal on Lynn's Kitchen Adventures blog.  I think I made a variation of it within a day or two because it just sounded so good, and I love baked oatmeal.  



I use Bob's Red Mill Gluten Free Quick Cooking Oats in all of my baked oatmeal recipes.  If you only have old fashioned rolled oats, you can use them, but you might want to soak them in the milk and heavy cream overnight, or for at least 30 minutes to soften them. 

Cinnamon roll baked oatmeal has become my favorite baked oatmeal recipe.  Just looking at this picture, I want to make it again!  :-)

Cinnamon Roll Baked Oatmeal

Ingredients

3 C gluten free quick cooking oats

1 C lowfat milk

3/4 C heavy whipping cream

6 T (82 grams) light brown sugar

2 large eggs

2 T unsalted butter - melted

2 T ground flaxseed meal

2 tsp baking powder

2 tsp pure vanilla extract

1 1/2 tsp cinnamon

3/4 tsp kosher salt

Glaze

1/2 C (58 grams) powdered sugar 

1 T half & half + more if needed

1/8 tsp cinnamon 

Directions

Preheat oven to 350 degrees and grease a 9x13 pan.

Combine all the ingredients together in a large bowl, except the ingredients for the glaze.  Mix well, then evenly spread the oatmeal mixture in your prepared pan.

Bake for 20 minutes or until the edges and top are slightly browned.  

Combine all the ingredients for the glaze in a small bowl.  Stir well, then drizzle a small amount over the warm baked oatmeal as you serve each piece.  

This recipe was adapted from a recipe for Cinnamon Roll Baked Oatmeal on Lynn's Kitchen Adventures.

Recipe Notes

We serve our cinnamon roll baked oatmeal with fresh strawberries and a small amount of glaze.   

This recipe has been a huge hit with the whole family, and it's great left over.  I refrigerate the leftover baked oatmeal and glaze.  

You can view my favorite baked oatmeal recipes here.  

April 2014 Update  - I made Cinnamon Roll Baked Oatmeal in my ceramic muffin pans today.  I baked the 12 individual portions for 22 minutes, and froze all the leftovers, without the glaze.  

April 2015 Update - Now that I have updated the recipe to use half & half in the glaze instead of milk, which makes it thicker, I spread it on my cinnamon roll baked oatmeal muffins before freezing them.  I defrost them for 80 to 90 seconds before serving them.