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Cinnamon Roll Baked Oatmeal Recipe (Gluten-Free, Vegan)

Simple and wholesome, this date-sweetened breakfast dish is hearty and healthy. Store the extra cinnamon-date paste to use later.
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Author Tessa Fisher

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

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 7x11 or similar lipped casserole dish with coconut oil.
  2. 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.*
  3. Prepare flax egg in a small bowl.
  4. 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.
  5. Bake for 30 to 35 minutes or until liquid is absorbed. Serve with extra date paste, additional almond milk, or coconut whipped cream.
  6. *Store extra date paste in an airtight container for up to a month in the refrigerator.

Recipe Notes

Adapted from my Rhubarb Baked Oatmeal.