The same little details that make a cinnamon roll so irresistible can work their magic in baked oats, too.
Part of what makes a cinnamon roll so good is the way it’s put together. The cinnamon sugar isn’t simply mixed into the dough; it’s tucked into the folds, so you get that sweet, sticky filling with every bite. Then there’s the icing on top, which settles into all the little crevices and adds another layer of sweetness that makes cinnamon rolls just so hard to pass up.
It’s a classic combination that works just as well beyond the traditional cinnamon roll, and these Pumpkin Spice Cinnamon Roll Baked Oats are a fun example of that. They take the familiar elements of a cinnamon roll and bring them into a soft, hearty baked treats, with a pumpkin spice twist that feels right at home this time of year.
Ingredients
Baked Oats
-
2 cups old-fashioned rolled oats
-
1 1/2 tsp baking powder
-
1 tsp pumpkin pie spice
-
1/2 tsp cinnamon
-
1/4 tsp fine sea salt
-
1 cup pumpkin purée
-
1 1/4 cups oat milk
-
1/4 cup pure maple syrup
Cinnamon-Maple Swirl
-
2 Tbsp vegan butter, melted
-
3 Tbsp brown sugar
-
1 Tbsp pure maple syrup
-
1 1/2 tsp cinnamon
Simple Glaze
-
1/2 cup powdered sugar
-
1 Tbsp oat mulk, plus more as needed
Instructions
-
Preheat oven to 350°F. Lightly grase an 8x8-inch baking dish.
-
Stir together oats, Warrior Blend Protein Powder, baking powder, pumpkin pie spice, cinnamon, and salt.
-
Add pumpkin, oat milk, and maple syrup. Stir until evenly combined.
-
Pour into the baking dish and spread evenly.
-
Mix melted vegan butter, brown sugar, maple syrup, and cinnamon. Drop small spoonfulls over the top, then use a knife to make shallow swirls through the surface.
-
Bake 30-35 mintures, checking around 30. Pull it when the edges are set and the center is cooked but still soft.
-
Mix powdered sugar with oat milk until you have a thick drizzleble glaze. Drizzle over the baked oats while they’re still slightly warm.
-
Slice into 6 pieces and serve.
