Wednesday, November 9, 2011

Cinnamon Roll Baked Oatmeal Cups

This breakfast goes together in minutes, cooks in 15ish minutes, and tastes like you’re enjoying a cinnamon roll!  While Frog Prince and I enjoy our heathified version of cinnamon rolls (made using whole wheat and reduced sugar), these  baked oatmeal cups come in one notch higher. 

The baked oatmeal is made with natural sweeteners, delicious oats, applesauce {hey – you even get some fruit}, milk and yummy cinnamon.  The frosting is a lighter version of cream cheese frosting, and you only need a dollop!

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 C old fashioned oats
  • 1/2 C applesauce {unsweetened}
  • 1/2 C milk
  • 1/2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 3 T maple syrup
  • 1/8 tsp. sea salt

Frosting {optional – but wonderful!}

  • 1-2 T cream cheese {Neufchatel preferred}
  • 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. 

Bake at 375 for 15-20 minutes or until center is set. 

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. 


Linked to: Ingredient Spotlight, These Chicks Cooked, What’s on Your Plate? Recipe Linky


  1. These are fantastic!! Perfect for a holiday morning!

  2. Wow this sounds good! Going to try this one soon!

  3. Oh wow, what a fun way to eat oatmeal!! Love the addition of the cream cheese on top!

    Thanks so very much for linking to my very first Recipe Linky!!

  4. Yum! I wonder if this would work in a muffin tin...I don't have small cups like that. Definitely trying this one! Come over and link it to my Must Try Mondays.

  5. Another you think you could substitute honey for maple syrup? I don't always have that on hand.


  7. OK, Sno White. All I can say is Yum, Yum, Yum! Must, must make this, like tomorrow morning. Thanks for sharing.

  8. My hubby is going to be so excited! When I made the baked oatmeal for him one of his requests was icing on it :)

  9. this looks so good! I just pinned it too. :)

  10. YUM! This looks fabulous. I'll bet my kids would flip out to have this for breakfast!

    Becca @ Crumbs and Chaos

  11. @ Carrie --

    Yes, try muffin tins, I'm sure they would work. Otherwise, you can do it in a 8x8 glass baking dish, although the cooking time might be longer.

    As for the honey/maple substitute, I'm sure that would work just fine!

  12. I saw these the other day, but haven't made them yet. Looks so good!

  13. Oh my goodness! I MUST make this soon - I love baked oatmeal...and always add fruit, but now I can top it with frosting too? Who knew? =) Amazing!

  14. Made these this morning. My husband and I both enjoyed them. Definitely on the list to fix again. Thanks so much. I too have severe nut allergies. I have enjoyed so many of your recipes.

  15. I started out following your recipe and realized I only had quick oats. Remembering another pin of "refigerator oatmeal", I decided to mix your ingredients in an 8x8 pan (using quick oats) and then put foil over it and place it in the fridge. Single servings can be dished out come morning and warmed in the microwave. I also topped it with cinnamon and sprinkled Splenda brown sugar on top! Fingers crossed!!!

    1. Delish! I've used both quick and old fashioned with no problems, but your approach sounds fun. How did it turn out?

  16. I like to double the recipe and it fits perfect in 12 muffin tin. Just distribute evenly. Works great for my big family


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