Cinnamon Roll Baked Oats
Bite into these Cinnamon Roll Baked Oats for a gooey, maple-sweetened center topped with a sweet Greek yogurt glaze just like a classic cinnamon roll. Gluten-free, refined sugar-free, and packed with fiber, this is my wholesome take on a breakfast favorite.
Servings: 10 Servings
Calories: 273kcal
Ingredients
Dough Ingredients
- 2 Cups Rolled Oats gluten-free
- ½ Cup Maple Syrup
- ½ Cup Almond Butter
- 1 Tablespoon Cinnamon
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
Cinnamon Filling
- ¼ Cup Maple Syrup
- ¼ Cup Almond Butter
- 2 Tablespoons Cinnamon
- ½ Teaspoons Salt
Greek Yogurt Maple Glaze
- 1 Cup Plain Greek Yogurt
- 2 Tablespoons Maple Syrup
Instructions
- Preheat your oven to 350°F. In a food processor, blend rolled oats into fine oat flour. Add the maple syrup, almond butter, cinnamon, baking powder, salt, and vanilla. Pulse until a slightly sticky dough forms.
- Clear a 15×15-inch section of your counter and lightly dust it with oat flour to prevent sticking. Shape the dough into a ball before rolling, ensuring even consistency for easy handling. Use a rolling pin to flatten the dough into a 12×6-inch rectangle. Try to get an even thickness to ensure even baking and caramelization.
- In a small bowl, combine cinnamon, salt, maple syrup, and almond butter until smooth. Spread evenly over the dough rectangle, leaving a ½-inch border around the edges to prevent overflow during rolling. Starting at one long edge, carefully roll the dough into a log. Slice into 10 even cinnamon rolls and place them in a lightly greased circular cake pan.
- It's fine if the rolls touch; this keeps them soft, moist, and evenly baked. Bake at 350°F for 20 minutes, until the tops turn golden brown and caramelized. While baking, whisk together Greek yogurt and maple syrup to create a frosting. Once baked, spread the frosting over the warm rolls and serve immediately.
Notes
- Don't Skip The Salt: Both the dough and filling need salt to balance the sweetness and enhance the cinnamon flavor.
- Blend Thoroughly: Make sure the oats get fully blended into a flour-like powder. As they can create uneven pockets if not blended all the way. Blend an extra 15 seconds if needed.
- Use Real Pure Maple Syrup: Avoid using pancake syrup, which won't caramelize properly and can make the oats sticky instead of tender.
- Browning Too Quickly: If the tops of your cinnamon rolls start to brown too quickly in the oven, cover the pan loosely with aluminum foil.
Nutrition
Calories: 273kcal | Carbohydrates: 37g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 488mg | Potassium: 302mg | Fiber: 5g | Sugar: 19g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 221mg | Iron: 2mg
