Description

A creamy, comforting baked oatmeal that tastes like a deconstructed cinnamon roll. This make-ahead friendly recipe uses pantry staples to create a gooey, spiced breakfast dish with a vanilla glaze, perfect for weekend brunches.

Ingredients

Scale

3 cups old-fashioned rolled oats
1/2 cup packed brown sugar
2 teaspoons cinnamon (divided)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk (whole, buttermilk, or dairy-free alternative)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons softened butter (for swirl)
2 tablespoons extra brown sugar (for swirl)
1/2 cup powdered sugar (for glaze)
2–3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
In a large bowl, whisk together rolled oats, brown sugar, baking powder, salt, and 2 teaspoons of cinnamon.
In a separate bowl, whisk eggs, milk, and 1 teaspoon vanilla extract until smooth.
Pour wet mixture over dry ingredients and stir to combine. Let sit for 5 minutes to allow oats to absorb liquid.
In a small bowl, mix softened butter, 1 teaspoon cinnamon, and 2 tablespoons brown sugar to create a swirl mixture.
Pour half of the oat mixture into the prepared dish. Dot with the cinnamon-sugar butter mixture. Top with remaining oat mixture.
Gently swirl the batter with a knife or chopstick to create ribbons.
Bake for 35-40 minutes until the top is golden brown and the center is set.
Cool for at least 10-15 minutes before cutting.
Whisk powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla to make glaze. Drizzle over warm oatmeal and serve.

Notes

Do not use instant or steel-cut oats; old-fashioned rolled oats are required for the correct texture. Let the oatmeal rest for at least 10 minutes after baking to allow it to set properly. For make-ahead, assemble the dish the night before, cover, and refrigerate. Add 5-10 minutes to baking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice from a 9x13
Calories: 320
Sugar: 22
Sodium: 250
Fat: 9
Saturated Fat: 4
Carbohydrates: 52
Fiber: 4
Protein: 8

Keywords: cinnamon roll baked oatmeal, weekend brunch, make-ahead breakfast, baked oatmeal recipe, cinnamon oatmeal, easy breakfast