Cinnamon Bun Baked Oats (Single-Serving)

– vegan – gluten free – refined sugar free – low fat –

This is the healthy cinnamon bun of your DREAMS. Imagine if a cinnamon bun and oatmeal had a perfect baby – this would be it. This baby took on the warm, delicious flavors of a cinnamon bun and combined it with the soft, chewy texture of baked oats. I should say I’m really not someone who makes the same recipe repeatedly unless I absolutely love them. I made this baked oats recipe for the first time a few days ago and have had one every day since, so they really are THAT good.

The very best part? These oats are dairy-free, refined sugar free and gluten free, so you can enjoy them for breakfast without the guilt 🙂 Old fashioned rolled oats contain beta glucan, a type of soluble fiber that promotes better digestion and increases feelings of fullness. That’s one of my favorite reasons to eat oats for breakfast – I feel satisfied for the rest of the morning! And the ground flax helps to give this dish a little boost of healthy omega-3 fatty acids.

I topped these cinnamon bun baked oats with my favorite healthier 2-ingredient chocolate sauce that I use for anything and everything, but that’s totally optional. The cinnamon bun is just as delicious without the chocolate. Stay tuned for more baked oats recipes because after this one I don’t think I want to stop anytime soon! 

Helpful tips:

• Before rolling out the dough, make sure to flour the working surface well. If not, the oats will stick to the surface and make rolling up the dough very difficult.
• If rolling the dough into the cinnamon bun shape is difficult, coat your hands in flour. This will prevent the dough from sticking to you and makes rolling a breeze.
• If you’re feeling lazy or you’re in a time crunch, you can skip the part where you form the oats into a cinnamon roll (steps 3 + 4). Instead, once you create the dough, pop it right into your heat-safe mug or ramekin, sprinkle with the oil, coconut sugar, and cinnamon, and bake!

Baking essentials:

• A small mixing bowl
• A blender (if making your own oat flour)
• A rolling pin
• Parchment paper (optional). If you don’t have parchment paper, coat the rolling pin in flour to prevent sticking.
• A heat-safe mug or ramekin

Substitutions:

• Oat flour: if you don’t have oat flour, all you have to do is blend old fashioned rolled oats for a couple minutes until you have created a flour. It’s that easy and it’s what I prefer to do because it is much cheaper this way. I have not tried this recipe with quick/instant oats, but I think it would work. The texture will most likely be softer. I do not recommend using steel cut oats.
• Pure maple syrup: you can substitute with equal parts agave nectar or date syrup.
• Applesauce: can be substituted with equal parts oil. I like to use applesauce to keep it lower in fat and calories.
• Avocado oil: can be replaced with extra virgin olive oil or coconut oil.
• Coconut sugar: can be replaced with brown sugar or cane sugar in equal parts.

If you liked these cinnamon bun baked oats, I think you will love these other oat-based recipes as well:

• Banana Bread Baked Oatmeal (Vegan)
• Hot Chocolate Oatmeal
• Healthy Banana Oatmeal Cookies (Vegan + GF)

Cinnamon Bun Baked Oats (Single-Serving)

Recipe by Slow Down Company Course: Breakfast

Servings

1

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 1/2 ripe banana, mashed with a fork

• 2 tbsp applesauce

• 1 tbsp pure maple syrup

• 1 cup oat flour (see substitutions above)

• 1/2 tbsp ground flax

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tbsp avocado oil

• 1 1/2 tbsp coconut sugar

• 1 tsp ground cinnamon

• 1/2 serving my healthier 2 ingredient chocolate sauce (optional)

Directions

• Preheat oven to 350 F.
• Make the dough. In a small mixing bowl, mix together the banana, applesauce, maple syrup, oat flour, ground flax, baking powder and salt. A thick, sticky dough will be created. If the dough isn’t thick enough to form a ball, add more oat flour.
• Roll it out! Now that you’re dough is in a ball, it’s time to roll it out. It’s important to flour the surface first or the dough will stick. Cover the dough in parchment paper and use a rolling pin to roll out the dough to about 1/4 inch thick. I recommend sticking a knife or spatula under the dough to make sure it’s not sticking to the surface. Spread the oil over the whole surface of the dough, followed by the coconut sugar and cinnamon.
• Roll it up! Cut the dough into strips about 1 1/2 inches thick. Beginning on one end, roll up the first strip. Take that first strip, place it on one end of the next strip, and roll the first strip into the second strip (see video below for a visual representation). Repeat the process for the rest of the dough until you have a cinnamon roll.
• Bake! Place the cinnamon roll into a heat-safe mug or ramekin. Bake for 10 minutes.
• Prepare the chocolate sauce (optional). In the meantime, make a half serving of the 2-ingredient chocolate sauce. Once the cinnamon bun is done, drizzle the chocolate on top and enjoy!

Recipe Video

Notes

• This recipe is a single serving. Nutrition information does not include the chocolate sauce.
• This cinnamon roll will keep in the fridge for 3-5 days. Leftovers can be placed back in the oven or in the microwave.

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