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    Salted Plains » Recipes » Breakfast & Brunch

    Cinnamon Roll Baked Oatmeal (Gluten-Free, Vegan)

    Published: Jan 5, 2017 · Modified: Mar 17, 2020 by Tessa · This post may contain affiliate links · 14 Comments

    Jump to Recipe Print Recipe

    Simple and wholesome, this date-sweetened Cinnamon Roll Baked Oatmeal breakfast is hearty and healthy. Store the extra cinnamon-date paste to use later. Gluten-free, vegan, refined sugar-free. 

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan) | saltedplains.comAs things calm after a full couple weeks of holiday festivities and traveling and routine takes back over, I have found simple, wholesome meals of the utmost comfort.

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan) | saltedplains.comAs the new year gives way, we think so often of the sweets and cookies that filled the end of the year and the need to implement fresher, healthier, greener things. I feel the hardest part of that swift new year shift is that the parties are over, the out of town guests have gone home, and life kind of gets back to normal.

    Coupled with the desire to eat healthier, get healthier, and downright be better this time around, that can be a difficult transition. An overwhelming one even.

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan) | saltedplains.com

    So what feels like back to normal for me? Oatmeal. Day in and day out, always oatmeal. From chocolate oatmeal to strawberry, it's always oatmeal.

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan) | saltedplains.comBaked oatmeal provides the warm comfort these colder months leave us craving.

    This cinnamon roll baked oatmeal is sweetened only with dates and studded with pecans for a bit of protein and crunch. Full of warming cinnamon and vanilla, it will leave your kitchen smelling wonderful and your belly happy.

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan) | saltedplains.com

    The recipe will make extra date paste, so you can serve extra with your baked oatmeal or use it to sweeten other baked goods.

    Want more cinnamon roll flavor? Check out Cindy's cinnamon roll muffins!

    Cinnamon Roll Baked Oatmeal (gluten-free, vegan, refined sugar-free) | saltedplains.com

    More Breakfast Recipes with Oats

    Healthy Strawberry Baked Oatmeal

    Baked Oatmeal Cups

    Rhubarb Baked Oatmeal

    Cinnamon Roll Baked Oatmeal (Gluten-Free, Vegan)

    Simple and wholesome, this date-sweetened breakfast dish is hearty and healthy. Store the extra cinnamon-date paste to use later.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 376kcal
    Author: Tessa

    Ingredients

    Date Paste

    • 2 cups dates pitted and coarsely chopped (about 20 dates)
    • ½ cup very hot water
    • 1 tablespoon ground cinnamon

    Baked Oatmeal

    • 2 flax eggs 2 tablespoons flaxseed meal +6 tablespoons warm water
    • 2 cups gluten-free oats
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ cup raw unsalted pecans chopped
    • 2 cups unsweetened non-dairy milk I used half almond, half coconut
    • 3 tablespoons melted coconut oil or vegan butter
    • 2 teaspoons pure vanilla extract
    • 8 tablespoons date paste or to taste

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit. Grease a 7x11 or similar lipped casserole dish with coconut oil.
    • First, make the date paste. Combine dates, water, and cinnamon in a high-powered blender or food processor. Process until smooth, scraping down sides when needed, and adding additional tablespoons of water if necessary. Set aside.*
    • Prepare flax egg in a small bowl.
    • In a medium bowl, add oats, salt, cinnamon, baking powder, and pecans. Whisk to combine. Transfer mixture to prepared baking dish in an even layer. Add the flax egg, non-dairy milk,coconut oil, vanilla extract, and 8 tablespoons date paste (or more to sweet preference) to the now empty medium bowl. Whisk to combine. Pour over the dry oat mixture and give the dish a gentle shake side to side to even out liquid. If desired, drizzle with some extra date paste by cutting a small hole in a plastic baggie.
    • Bake for 30 to 35 minutes or until liquid is absorbed. Serve with extra date paste, additional almond milk, or coconut whipped cream.
    • *Store extra date paste in an airtight container for up to a month in the refrigerator.

    Notes

    Adapted from my Rhubarb Baked Oatmeal.

    Nutrition

    Calories: 376kcal | Carbohydrates: 59g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 326mg | Potassium: 491mg | Fiber: 9g | Sugar: 32g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Cinnamon Roll Baked Oatmeal (gluten-free, vegan, refined sugar-free) | saltedplains.com

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    Reader Interactions

    Comments

    1. Denisse | Le Petit Eats

      January 11, 2017 at 12:10 pm

      I have been meaning to try out baked oatmeal for awhile, and I think I've just found the recipe I have to make first!

      Also, where is that lovely textured bowl from? It's gorgeous!

      Reply
      • Tessa

        January 14, 2017 at 6:41 pm

        Thanks, Denisse! Baked oatmeal is a cold weather favorite for me. The bowl is from West Elm! :)

        Reply
    2. Emily | Gather & Dine

      January 09, 2017 at 10:50 am

      Happy new year, Tessa! I love the holidays too, but I feel relieved to get back into our normal routine. I am always up for experimenting with new flavors of baked oatmeal, and I know I would love this date- sweetened version. I remember the very first time we added dates to oatmeal and we thought it was the best oatmeal ever. :) So much fun with that swirly top.

      Reply
    3. Tracie

      January 07, 2017 at 7:48 am

      5 stars
      This sound delicious and I would love to make a version without the flax meal. Would I just add an egg or egg protein powder instead?

      Reply
      • Tessa

        January 07, 2017 at 10:09 am

        Hi Tracie! Yes, I think replacing the flax eggs with one egg should work just fine.

        Reply
        • Tracie

          January 09, 2017 at 1:01 pm

          It turned out wonderfully!! I also put a few coconut flakes and an apple in. My husband and I gobbled it up in two days. Thanks!

        • Tracie

          January 09, 2017 at 1:01 pm

          5 stars
          Delicious

        • Tessa

          January 10, 2017 at 1:17 pm

          That's fantastic! Thank you for letting me know! I am going to have to try it with apples and coconut flakes - that sounds like a delicious add-in.

    4. Traci | Vanilla And Bean

      January 06, 2017 at 12:25 pm

      No doubt the transition is a struggle... There's much anticipation and planning surrounding the holidays, then the enjoyment.... then.... it's a new year. I just want to hibernate, too. It's SO cold out. But oats? I'm in, Tessa and couldn't agree more. Comforting, easy, and hearty. I adore dates with oats and love how you whipped them up here to sweeten the oats. I can imagine the cinnamon wafting through the house as these bake up. It would be easy to get out of bed with this waiting for me! Wishing you all the best in the new year and looking forward to reading and cooking more in the new year with you! xo

      Reply
    5. Joyce @ Sun Diego Eats

      January 06, 2017 at 11:38 am

      Always forget about what a perfect winter-y breakfast baked oatmeal is, especially this one (that swirl!!!)

      Reply
    6. Mary Ann | The Beach House Kitchen

      January 06, 2017 at 10:36 am

      One of my favorite winter breakfasts Tessa! This one looks absolutely tasty! We're expecting snow here this weekend, so this would be perfect! Happy New Year! Hope your mom is doing well!

      Reply
    7. Abby @ Heart of a Baker

      January 06, 2017 at 8:35 am

      I get to have a cinnamon roll and oatmeal? I'm in! I'm with you sister, whole, simple meals are the name of the game for me right now and cookies are on hold...for a while :)

      Reply
    8. Rebecca @ Strength and Sunshine

      January 06, 2017 at 6:53 am

      This sounds like the perfect winter (and new year) breakfast!!

      Reply
      • Tessa

        January 10, 2017 at 1:23 pm

        Thanks, Rebecca! It feels like a treat! <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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