We eat a lot of oatmeal in this house, a lot. Two of children would eat 3 packets of the instant oatmeal each morning if I let them. While yes oatmeal is great for them, so much better than sugary cereal, the instant kind gets to be expensive, so I try to cut it with some quick oats to make it go a little farther.
I also eat oatmeal, but the quick oats instead of instant, usually with berries and some sliced almonds. But even that gets old after a while.
I tried making a baked oatmeal. It was a hit, it tasted great and filled you up fast.
Cinnamon Roll Baked Oatmeal
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Cream together the sugar, eggs and butter. Then add in dry ingredients alternating between the milk and oats for easy mixing. It will be quite wet/watery. Don’t worry though, those oats will do their stuff. Line a 9×13 pan with parchment paper, and spread the batter out evenly.
Bake in oven preheated to 350 for 35-45 minutes, bake it until solid with a little spring in it at a touch, and brown.
Mix together some icing sugar, a little vanilla, and water to make a icing that you can drizzle over it.
Cut into squares and serve. Best while its warm. This is filling, and taste great.
If you want thicker pieces bake in a 9×9 pan, you’ll just have to cook it closer to the 45 minutes.
- 3 cups instant oats
- ½ - 1 cup white sugar
- 1 tbsp cinnamon
- 1 tsp ground all spice
- 2 eggs
- 1 cup milk
- 1 tsp vanilla
- ½ cup butter
- 1 cup icing sugar
- 1 tsp vanilla
- 1 tsp water
- Cream together the sugar, eggs and butter.
- Add in dry ingredients alternating between the milk and oats for easy mixing. It will be quite wet/watery.
- Bake in oven preheated to 350 for 35-45 minutes, bake it until solid with a little spring in it at a touch, and brown.
- Mix up your icing, watery enough to be able to drizzle over your oatmeal. You may need a little more water, as I don't actually measure the water.
Delicious Cinnamon Roll Baked Oatmeal perfect for breakfast... or lunch. Click To Tweet