These baked oats are reminiscent of sweet, sticky cinnamon buns — only they’re healthy and nourishing, too! Cinnamon Roll Baked Oats are great warm or cold and can be made into bars or portable oat cups (instructions for both below) that are perfect for breakfast, snack, or lunch on-the-go.

Cinnamon Roll Baked Oats [Vegan, Gluten-Free]

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Ingredients

  • 2 1/2 cups rolled oats (quick cooking or old-fashioned, gluten-free if needed)
  • 1/2 cup vanilla vegan protein powder (optional, or substitute additional oats)
  • 1/4 to 1/2 cup Lakanto Golden monk fruit sweetener (see note below*)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 flax eggs
  • 1 1/2 cups almond or nut-free milk
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons pure vanilla extract
  • optional toppings: icing drizzle (Lakanto Powdered monk fruit sweetener or icing sugar mixed with almond milk to desired consistency), granola, or toppings or choice
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Preparation

For Baked Oat Cups:
  1. Preheat the oven to 350°F and line a muffin tin with silicone liners or grease well.
  2. In a medium bowl, mix together oats, protein powder (if using), sweetener, cinnamon, baking powder and salt.
  3. In a separate bowl, whisk together flax eggs, almond milk, olive oil, and vanilla.  Add to dry ingredients and stir until well combined.
  4. Pour into the prepared pan and bake for 18-20 minutes or until just set in the middle.
  5. Allow to cool before drizzling with icing (optional).

For Baked Oat Bars:

  1. Preheat the oven to 350°F and line an 8x8” baking dish with parchment.
  2. In a medium bowl, mix together oats, protein powder (if using), sweetener, cinnamon, baking powder and salt.
  3. In a separate bowl, whisk together flax eggs, almond milk, olive oil, and vanilla.  Add to dry ingredients and stir until well combined.
  4. Pour into the prepared pan and bake for 30-40 minutes or until just set in the middle.
  5. Allow to cool before drizzling with icing (optional) and cutting into squares.
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Notes

Use 1/2 cup Lakanto if you prefer sweeter oats.  Coconut or brown sugar can also be used.

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