Cinnamon Roll Oatmeal Bake
Sweet and delicious, this Cinnamon Roll Oatmeal Bake makes perfect breakfast. It's loaded with amazing cinnamon roll flavor and made with all the healthy stuff. Nutritious, filling and easy to make, it will satisfy your cravings in a healthy way. Make-ahead family-friendly meal done in no time!
Servings: 9 slices
Calories: 280kcal
Ingredients
- 3 cups quick oats
- ¼ cup hemp seeds
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 tablespoon Ceylon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon Himalayan salt
- 2 eggs
- 1 cup milk of your choice
- 1 teaspoon vanilla extract
- ½ cup almond butter
Instructions
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Line the bottom of an 9-inch square baking pan with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small glass or stainless steel mixing bowl add measured 3 cups of oats, ¼ cup hemp seeds, ½ cup coconut sugar, 1 teaspoon baking powder, 1 tablespoon Ceylon cinnamon, ½ teaspoon allspice and ¼ teaspoon salt. Use silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine 2 eggs with 1 cup milk. Use the whisk and mix it until you get even mixture. Add 1 teaspoon vanilla and ½ cup almond butter.
- When the batter looks well blended, add in the dry ingredients. Using the spatula mix everything until fully combined. If mixture is crumbly and too dry, add a dash more milk until a thick batter is formed.
- Transfer the mixture into prepared baking pan.
- Bake 35 to 40 minutes, or until golden brown. Watch the oatmeal and don’t over-bake it.
- Get the oatmeal out of the oven. Leave it to cool for a few minutes in the pan. Slice it and serve it.
Notes
SUBSTITUTIONS:
I like to use quick oats here, but you can substitute quick oats with rolled oats. Rolled oats will give denser oatmeal bake.
You can substitute coconut sugar with maple syrup or honey. Make sure honey is not raw but in liquid, runny form.
Substitute HEMP SEEDS with ground flax seeds or chia seeds. Make it vegan: Use flax or chia egg. STORING:
Keep sliced Cinnamon Roll Oatmeal Bake in an air-tight food container. It will last up to 5 days.
You can keep them in the fridge. That way, it will last longer.
Place the sliced oatmeal bake in a zip-lock bag and freeze up to 3 months. Thaw the slices on room temperature before serving. Don't use a microwave to thaw them. As a measure, I used US cup (240ml). Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
I like to use quick oats here, but you can substitute quick oats with rolled oats. Rolled oats will give denser oatmeal bake.
You can substitute coconut sugar with maple syrup or honey. Make sure honey is not raw but in liquid, runny form.
Substitute HEMP SEEDS with ground flax seeds or chia seeds. Make it vegan: Use flax or chia egg. STORING:
Keep sliced Cinnamon Roll Oatmeal Bake in an air-tight food container. It will last up to 5 days.
You can keep them in the fridge. That way, it will last longer.
Place the sliced oatmeal bake in a zip-lock bag and freeze up to 3 months. Thaw the slices on room temperature before serving. Don't use a microwave to thaw them. As a measure, I used US cup (240ml). Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 31g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 110mg | Potassium: 294mg | Fiber: 5g | Sugar: 8g | Vitamin A: 125IU | Calcium: 133mg | Iron: 3mg