Thursday, August 16, 2012

Cinnamon Roll Baked Oatmeal

As soon as I saw this recipe, I was intrigued. It sounded so good, and with a dollop of cream cheese frosting on top, how could you go wrong? It came together very quickly, and didn't take too long to bake. I used my Anchor custard cups that come with plastic lids, so I had breakfast made for the week! They re-heat perfectly in about 90 seconds in the microwave. Oatmeal and some fruit, or a smoothie, makes for a wonderful breakfast!
This oatmeal is made with natural sweeteners, oats, applesauce, milk and cinnamon. The frosting is a lighter version of cream cheese frosting.

Cinnamon Roll Baked Oatmeal Cups – Adapted from Chocolate Covered Katie

Ingredients - makes 2, 1 C servings, or 4 1/2 C servings

Baked Oatmeal
  • 1 cup oats (50g)
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 3T maple syrup or agave
  • 1/2 cup unsweetened applesauce (60g) (You can sub pumpkin or mashed banana)
  • 1/2 cup milk, creamer, juice, or water 
  • pinch salt
  • Optional, for a more-buttery flavor: 1 T oil or nut butter (if oil, scale the other liquid back)
  • Optional: handful of raisins, chopped walnuts, brown sugar for the top

Frosting, optional but wonderful!
  • 1-2 T cream cheese
  • 4 T powdered sugar
  • 1/4 – 1/2 tsp. vanilla extract
  • Optional: milk, added until desired creaminess is reached


Preheat your oven or toaster oven to 375. 

Mix together the 1 C oats, 1/2 C applesauce, 1/2 C milk, 1/2 tsp. vanilla, 3 T maple syrup, 1 tsp. cinnamon and 1/8 tsp. salt in a large bowl. 

Lightly grease 4 – 1/2 C ramekins or small bowls.  Alternatively, lightly grease 2 – 1 C small bowls. 

Pour the oat mixture into each small dish. 

Meanwhile, in a small bowl, blend together 2 T cream cheese, 4 T powdered sugar, and 1/4 – 1/2 tsp. vanilla extract. 

Serve the baked oatmeal topped with cream cheese frosting & cinnamon. 

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