Description
Gooey and fluffy, these cinnamon roll baked oats are packed with cinnamon syrup and all the flavors you'd find a classic cinnamon roll – just much healthier! This baked oats recipe makes the perfect decadent breakfast to satisfy that morning sweet tooth.
Ingredients
Scale
Baked Oats
- ½ cup Rolled oats, ground into flour ((sub with 1/2 cup + 2 tbsp oat flour) )
- ½ scoop Vanilla protein powder ((optional))
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Kosher Salt
- ¼ tsp Ceylon cinnamon
- ½ cup Almond milk
- ½ tsp Lemon juice or Apple cider vinegar
- ¼ tsp Vanilla extract
Cinnamon Syrup
- 1 tbsp creamy Almond butter (any nut or seed butter will work))
- 1 heaping tbsp Date syrup
- 2 tsp Cinnamon
- 1 tbsp Cashew milk ((use more as needed, the syrup should look..syrupy))
Instructions
- Preheat the oven to 350°F (180°C) and grease a ramekin with cooking spray. Set aside.
- Next, add the almond butter, date syrup, cinnamon and cashew milk into a bowl. Whisk well and set aside. If the syrup it too thick, you can add an additional 1 tbsp of cashew milk to thin it out.
- In a mixing bowl, add the ground oats (or oat flour), protein powder, baking powder, baking soda, cinnamon and salt. Whisk well to combine.
- Pour in the almond milk, lemon juice and vanilla extract. Mix the batter until just combined. If the batter looks too runny, add in 2 tbsp extra oat flour or almond flour to thicken it up. Essentially, you want the batter to have a similar thickness to pancake batter. Lastly, pour in the cinnamon syrup and swirl throughout.
- Pour the batter into the prepared ramekin and sprinkle with a little coconut sugar on top (optional). Bake the oats in the oven for 20-25 minutes until puffed and golden brown. Top with a splash of cashew milk and enjoy!