Cinnamon Roll Baked Oats

Ingredients

• 0.5 cup rolled oats (Use old-fashioned rolled oats; blend into flour if a smoother cake texture is desired.)
• 0.5 banana (Mashed; use a ripe banana for sweetness.)
• 1 egg
• 0.25 cup milk (For the oat batter.)
• 1 tbsp maple syrup (Or another sweetener, to taste.)
• 1 tsp ground cinnamon (Divide if desired, reserving some for the topping.)
• 0.5 tsp baking powder
• 0.5 tsp vanilla extract
• 2 tbsp cream cheese (Softened; for the hidden center.)
• 1 tsp powdered sugar (Mix with the cream cheese filling.)
• 0.25 cup cold milk (Pour over the baked oats when serving.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a small ovenproof ramekin or individual baking dish.

2. 2

   Mash the banana in a bowl until mostly smooth. Whisk in the egg, 1/4 cup milk, maple syrup, and vanilla extract.

3. 3

   Stir in the rolled oats, cinnamon, and baking powder until evenly combined. Let the mixture stand for 2–3 minutes so the oats can absorb some of the liquid.

4. 4

   In a separate small bowl, mix the softened cream cheese with the powdered sugar until smooth and spreadable.

5. 5

   Spoon about half of the oat batter into the prepared dish. Add the cream-cheese mixture to the center, keeping it away from the edges, then cover completely with the remaining oat batter.

6. 6

   Bake for 22–25 minutes, until the top is set and lightly golden and the center no longer looks wet. Avoid overbaking so the oat cake stays soft.

7. 7

   Let the baked oats cool for a few minutes. Pour the cold milk over the top immediately before eating so it softens the cake and melts into the cinnamon-roll-style center.

Notes

The original post provides the dish concept and refers viewers to the comments for the recipe, but no comments, measurements, or transcript were supplied. The ingredient quantities and method are therefore informed estimates rather than a verified transcription.

Nutrition per serving

• breakfast
• baked
• oats
• cinnamon
• high-protein
• vegetarian
• fall
• single-serving