A cinnamon roll oatmeal is a sweet way to start the day.
With the new year comes a renewed desire to eat meals that fill and fuel, without a boat load of calories. This baked oatmeal does just that. Set aside an hour to meal prep your breakfast for the week, and you’re all set!
Amy Roskelley shares the recipe for her Baked Cinnamon Roll Oatmeal (trust us, it tastes more like dessert that breakfast)!
Find more recipes from Amy on Instagram, @healthbeet.
Baked Cinnamon Roll Oatmeal
- 1 cup unsweetened vanilla almond milk
- 1/2 cup nonfat plain greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup liquid egg whites
- 2 tablespoons monk sugar (or zero calorie sugar)
- 1 cup rolled oats dry
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons fat free cream cheese
- 2-3 tablespoons unsweetened vanilla almond milk
- 1 tablespoon monk sugar (or any zero calorie sugar)
- Whisk together wet ingredients. Almond milk, Greek yogurt, liquid egg whites, and vanilla extract, Add the monk sugar to the wet ingredients.
- Whisk together the dry ingredients. Oats, cinnamon, baking powder, salt.
- Combine the wet and dry ingredients and let soak for several hours while the oats absorb the liquid. It will start very runny, but will become thicker as it stands.
- Pour oat batter into an 8X8 pan, sprayed with cooking spray, mini loaf pans, or a muffin tin.
- Bake at 350 for 45-60 minutes, or until center is no longer wet.
- To prepare the frosting, whisk together fat free cream cheese, monk sugar, and enough almond milk to make the frosting smooth and runny.
- Top cooked oatmeal with frosting.
Serving: 1bar | Calories: 52cal | Carbohydrates: 8.3g | Protein: 3.5g | Fat: 1g