Ingredients
Scale
For the Oatmeal Base:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1¾ cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup brown sugar, packed
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened (about ¼ cup)
- ¾ cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray. Set aside.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to ensure everything is evenly distributed.
- Prepare the wet ingredients. In a separate medium bowl or large measuring cup, whisk together the milk, eggs, brown sugar, melted butter, and vanilla extract until well combined and the sugar is mostly dissolved.
- Combine wet and dry. Pour the wet mixture over the dry oat mixture. Stir gently with a spatula until everything is well incorporated. The mixture will be quite liquid—this is perfect!
- Make the cinnamon swirl. In a small bowl, combine the brown sugar, melted butter, and cinnamon. Stir until it forms a thick, spreadable paste.
- Layer and swirl. Pour half of the oatmeal mixture into your prepared baking dish and spread evenly. Drop spoonfuls of the cinnamon mixture over this layer, then pour the remaining oatmeal mixture on top. Drop the remaining cinnamon mixture in dollops across the top, then use a butter knife to swirl it through the oatmeal in a figure-eight or zigzag pattern to create those beautiful cinnamon ribbons.
- Bake. Place in the preheated oven and bake for 35-40 minutes, until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
- Cool slightly. Remove from oven and let cool for at least 10 minutes. The oatmeal will continue to firm up as it cools.
- Make the cream cheese glaze. While the oatmeal cools, make your glaze. In a small microwave-safe bowl, soften the cream cheese for 10-15 seconds. Add the powdered sugar, 2 tablespoons of milk, and vanilla. Whisk until completely smooth and pourable. Add more milk if needed to reach your desired consistency—it should be thick but pourable, like glue.
- Drizzle and serve! Drizzle the cream cheese glaze generously over the warm baked oatmeal. Cut into squares and serve immediately, or let cool completely before storing. The glaze is optional but highly recommended—it’s what makes this taste like actual cinnamon rolls!
Notes
- Don’t skip the swirl step – The cinnamon swirl is what makes this recipe special! Take the extra 30 seconds to properly swirl it through.
- Glaze consistency – Your glaze should be thick but pourable. If it’s too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar.
- Make it ahead – You can prepare through step 6, cover, and refrigerate overnight. Bake in the morning, adding 5-10 extra minutes to baking time.
- Sweetness level – This has a moderate sweetness that balances healthy and indulgent. For less sweet, reduce brown sugar in base to ¼ cup.
- Testing for doneness – The center should be set and not jiggly. Better slightly underdone than overbaked!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 285
- Sugar: 22
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg