Cinnamon Roll Baked Oats
Soft, warmly spiced baked oats with a true cinnamon swirl and tangy yogurt drizzle.
- Prep
- 12 min
- Bake
- 28 min
- Total
- 40 min
- Yield
- 6 breakfast squares
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 142 g
Whole batch (6 servings, about 852 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 180°C / 355°F · 8x8 inch (20cm) baking dish
- 1
Heat the oven to 180°C / 355°F and lightly line the baking dish.
- 2
Mix the oats, baking powder and half the cinnamon in the dish.
- 3
Whisk banana, milk, egg, yogurt, vanilla and half the sweetener; pour over the oats and stir.
- 4
Mix almond butter with the remaining cinnamon and sweetener, then swirl it through the surface.
- 5
Bake 26-30 minutes until the centre is just set.
- 6
Rest 10 minutes, then drizzle with the extra yogurt loosened with a teaspoon of milk.
Doneness test
The centre no longer ripples when nudged but remains soft under light pressure.
Cooling
A 10-minute rest lets the oats absorb steam and cut into neat, moist squares.
Smart substitutions
Banana and yogurt for butter
Provide moisture and binding with less fat.
Texture: Soft and custardy rather than flaky like a pastry.
Monk fruit brown sweetener for brown sugar
Keeps the cinnamon swirl sugar-free.
Texture: Less sticky, with the same warm caramel aroma.
Pro baking tips
- Do not overbake; carryover heat firms the centre.
- Reheat a square with a splash of milk.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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