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.
As 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.
As 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.
So what feels like back to normal for me? Oatmeal. Day in and day out, always oatmeal.
Baked 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.
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!
More Breakfast Recipes with Oats
Healthy Strawberry Baked Oatmeal
Cinnamon Roll Baked Oatmeal Recipe (Gluten-Free, Vegan)
Ingredients
Date Paste
- 2 cups dates pitted and coarsely chopped (about 20 dates)
- 1/2 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
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 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
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Preheat the oven to 375 degrees Fahrenheit. Grease a 7x11 or similar lipped casserole dish with coconut oil.
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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.*
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Prepare flax egg in a small bowl.
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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.
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Bake for 30 to 35 minutes or until liquid is absorbed. Serve with extra date paste, additional almond milk, or coconut whipped cream.
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*Store extra date paste in an airtight container for up to a month in the refrigerator.
Recipe Notes
Adapted from my Rhubarb Baked Oatmeal.
Rebecca @ Strength and Sunshine says
This sounds like the perfect winter (and new year) breakfast!!
Tessa says
Thanks, Rebecca! It feels like a treat! <3
Abby @ Heart of a Baker says
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 :)
Mary Ann | The Beach House Kitchen says
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!
Joyce @ Sun Diego Eats says
Always forget about what a perfect winter-y breakfast baked oatmeal is, especially this one (that swirl!!!)
Traci | Vanilla And Bean says
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
Tracie says
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?
Tessa says
Hi Tracie! Yes, I think replacing the flax eggs with one egg should work just fine.
Tracie says
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 says
Delicious
Tessa says
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.
Emily | Gather & Dine says
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.
Denisse | Le Petit Eats says
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!
Tessa says
Thanks, Denisse! Baked oatmeal is a cold weather favorite for me. The bowl is from West Elm! :)