I’ve already professed my love for all things oaty in my post on baked oatmeal bars that are better than any homemade granola bar I’ve ever had, or in my post on drop cookies, aka “glops,” or in my baked apples aka crustless apple pie recipe, or my strawberry oatmeal breakfast shake. The truth is that while I am strictly gluten free, and I do try to eat a low grain diet, I love oats, and I feel good when I eat them for breakfast.
This recipe for what I call Cinnamon Roll Oatmeal is not only healthy (no refined sugars!) and filling, but it is super delicious. If you are cooking for a family, I guarantee your family will love it. The maple cream cheese icing really takes it over the top, in my opinion, so don’t skip it. If you can’t have dairy, look up a vegan cream cheese frosting type recipe. Chocolate Covered Katy does a vegan cinnamon bun frosting that looks promising.
Cinnamon Roll Oatmeal
adapted from Chocolate Covered Katy, Serves 4
2 cups rolled oats
1/2 tsp vanilla extract
1 tsp cinnamon
1 cup mashed ripe banana (that’s what I’ve used, it is FAB), or unsweetened applesauce
3-4 Tb maple syrup (use a little less if you’re using super ripe banana)
1 cup milk of choice, juice, or water
1/4 tsp salt
Optional: handful of raisins, chopped walnuts,
Maple Cream Cheese Icing
4 oz cream cheese, softened
2 oz butter, softened
6 Tb maple syrup
1. Preheat oven to 350.
2. Combine all oatmeal ingredients. Pour into a prepared muffin tin, and bake 20-25 minutes, or until nice and brown on top, and firm all the way through. Let cool for 5-10 minutes.
3. While the oatmeal is cooling, prepare the icing using a mixer, or you could even beat vigorously with a whisk.
4. Remove “cinnamon rolls” from the pan and top with the icing. Serve warm.
Those look so good!
I think things could get out of hand with that icing–I’m totally going to try these.