Cinnamon Roll Baked Oats

These cinnamon roll baked oats are a DREAM! They are naturally sweetened from the bananas and a bit of coconut sugar. It makes 9 servings which is great for a protein packed meal prep breakfast! I love adding a dollop of coconut yogurt and a sprinkle of cinnamon on top.

Baked Oats

I love making baked oats for the week for a few reasons!

They are really easy to make, all you need to do is combine everything in a blender/food processor and voilà you have the batter! I sometimes make single serve baked oats in a ramekin (I love these) for a great grab and go single serve breakfast. But sometimes I'm so obsessed with the flavor (like these cinnamon roll baked oats) and want to make a big batch.

Oats are high in fiber and vitamins and minerals. I add a few scoops of protein powder to my baked oats to up the protein amount in my breakfast! Baked oats are a great nutritious breakfast choice, especially when paired with fruit!

I also love having a batch for the entire week as a meal prep breakfast.

Meal Prep Breakfast

Having a meal prep grab and go breakfast is a game changer for my week. I love being able to quickly grab a slice of these baked oats and throw it in the microwave for 15-30 seconds every morning.

To store, you can leave them on the countertop for the first 2-3 days and then put them in the fridge for another 2-3 days.

I love topping mine with a fresh dollop of coconut yogurt for added creaminess and a sprinkle of cinnamon. They are cinnamon roll flavored after all ;).

Cinnamon Roll Baked Oats

These cinnamon roll baked oats are the perfect meal prep breakfast. Top with a dollop of coconut yogurt and sprinkle of cinnamon!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 9

Ingredients

  

• 2 tablespoon flaxseed + 4 tablespoon water
• 2 ½ cups oats
• 2 ripe bananas
• 2 teaspoon baking powder
• 1 tablespoon cinnamon
• ¼ cup coconut sugar + 1 tbsp
• ½ teaspoon salt
• 3 teaspoon vanilla
• ¼ cup cashew butter
• 1 cup almond milk
• 3 scoops of protein powder
• ½ cup pecans chopped

Instructions

 

• Preheat oven to 350F
• Make your flax egg by combining your 4 tablespoon of water and 2 tablespoon of flaxseed and let it sit for 5-10 minutes.
• Once it's sat for a bit, combine all of your ingredients except the pecans and 1 tablespoon of coconut sugar in a blender and blend until smooth.
• In a greased 8X8 pan, add your batter and then coat with chopped pecans and sprinkle the 1 tablespoon of coconut sugar on top.
• Bake for about 25-30 minutes, cool then enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another meal prep breakfast, check out my lemon chia blueberry baked oats!