Want Cake For Breakfast? Make This Cinnamon Roll Baked Oats Recipe

Cinnamon Roll Baked Oats taste like one of those giant coffee cake muffins (you know the ones!).

cinnamon roll baked oats mug cake in white ramekins with drizzled icing

Baked oats aren’t a new thing, but they’ve been trending on TikTok FOREVER and I’m here for it! I’m actually really happy because I rediscovered how much I LOVE them. I seriously used to eat them alllll the time. Add in the fact that I love a healthy food trend and YES I HAD TO MAKE SOME.

But I wanted to put my own spin on baked oats. So I was like, why not make them taste like a cinnamon roll? And you guys…. OMG.

These Cinnamon Roll Baked Oats remind me of a giant coffee cake muffin. You know, the kind with the crunchy streusel on top! They’re dense and sweet, but not too sweet. I even made my own monk fruit icing to really bring in the cinnamon roll flavor.

Not even kidding, I made this recipe twice in one day. It’s that good.

This recipe is also 90 Day Journey compatible! If you want more recipes just like this, try out my 90 Day Journey Meal Plans!

Okay, so wanna try this Cinnamon Roll Baked Oats recipe?! YES, YES YOU DO.

Here's How To Make This Cinnamon Roll Baked Oats Recipe

Cinnamon Roll Baked Oats

A warm, single serving, melt-in-your-mouth cinnamon roll, made with fiber-rich oats and no added sugar.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten free, cinnamon rolls, mug cake, added sugar free
Servings: 1
Calories: 320kcal


*This recipe may contain affiliate links to products we use and love.



  • ½ cup rolled oats
  • ½ banana
  • 1 egg
  • ¼ cup almond milk
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp monk fruit granular sweetener



  • Heat oven to 375℉
  • Add all of the “cake” ingredients to a blender. Blend until everything is combined and smooth.
  • Pour batter into a lightly greased ramekin or oven-safe mug. Bake 20-30 minutes.
  • Combine the monk fruit icing ingredients and drizzle over the cake when it’s done baking.
  • Serve warm!


*I sprinkled the top with monk fruit sugar to give it more of a crunch!


Serving: 1cake | Calories: 320kcal | Carbohydrates: 39g | Protein: 13g | Fat: 10g | Fiber: 6.5g
cinnamon roll baked oats with spoon showing bite top 10 breakfast recipes

Go make this recipe NOOOOW!

When you make this, tag me on Instagram or let me know in the comments so I can see your Cinnamon Roll Baked Oats! Yummmm! If you love a good healthy breakfast recipe, remember that you can find even more in my 90 Day Journey Meal Plans!

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30 thoughts on “Want Cake For Breakfast? Make This Cinnamon Roll Baked Oats Recipe”

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Recipe Rating

  1. Clover says:

    Can I replace 1/2 banana for 1/4 cup of apple sauce?

  2. Shelby says:

    Macros per MyFitnessPal (without glaze):
    630 cal
    81.9g carbs
    26.9g fat
    37.6g protein

  3. Abby says:

    You have done it again Cassey! I made this for me and my brother in the morning, and it was sooooooo goooodd! My mom got sick and had surgery and I just made this for her today and she loved it. I changed it up a little, Instead I put 1/4 of a banana, 1/4 of a sweet potato, and a little less sugar, a little nutmeg, and SHA-BAM!, AWESOMENESS! You are such a great impact, keep on going!!!!! 😀

  4. Emily says:

    Can you make it in the microwave?

    1. Abby says:

      Yes! Just heat it up from 1:30 minutes to 2:30 minutes! It just depends on your microwave.

    2. LisaHill says:

      I tried it in the microwave and it cooked but it didn’t get a crispy too and it needs a lot of space to rise (mine bubbles over the side of the ramekins). I microwaved them for 90 seconds and then let them rest 5 minutes and they seemed done to me.

  5. Peyton Linnéa says:

    What can I use instead of banana???

    1. Cassey says:

      I’ve seen other recipes sub ~1/4 cup applesauce, yogurt, or pumpkin puree but I haven’t tried it myself! If you do, let me know how it goes!

  6. Nicole Villalobos says:

    This looks delicious! I can’t wait to try. However, I’m having trouble finding the powdered monk fruit near me. Also, there are so many choices for regular monk fruit. What brand did you use for powdered and regular monk fruit?

  7. sosi says:

    I doubled the recipe, poured it into silicon muffin wrappers, and added blueberries. This makes delicious blueberry muffins!


    How many calories?

  9. jamie ma says:

    Omg I didn’t expect to like this , I grew up in China and I never liked American bakery because I’m not used to it. But this recipe is gold !!!thank you cassey

  10. Jonelle says:

    Looks so delish!! Cassey, can this work in a microwave as well?

  11. Maria says:

    I cannot wait to try this! Would you mind posting the nutritional facts? Currently doing the 90 journey and I want to try this while staying on track. Thank you! 🙂

  12. Alia Tregellis says:

    This looks delicious! How many does the recipe serve?

  13. bionaze says:

    Me and my wife have a dinner date at home tomorrow and this one will be additional to our menu. Thank you so much for sharing the recipe! I hope she will like it.

  14. Olivia says:

    Can you use cow or soy milk instead of almond milk? I have a tree nut allergy and almond milk is out for me.

    1. blogilates says:

      I think that should work, give it a try and let us know!

  15. Magdalyn says:

    Hi Cassey, this cake looks delicious🤤 I am going to get the ingredients and make it right away!!🥰

  16. Hélène says:

    Omg this looks soooo good!!! 🤤 I’m definitely going to try this recipe! Thank you Cassey! 💖

  17. L says:

    ooh yum!! if any other vegans try this and figure out what the best egg substitute is for this recipe, please let me know 🙂

    1. R says:

      simply add the other 1/2 of the banana and it works out just fine :))

    2. Michelle says:

      I would try apple sauce!!

    3. Avery Webb says:

      I use 1 tbsp flax seeds mixed with 2 tbsp water and let sit for 15 minutes to gel.

    4. lilly says:

      Flax egg is the best substitute!

    5. Emma Cunningham says:

      A good egg alternative is flax or chia egg. It’s 2.5tsp flax/chia to as much water is needed. When it’s ready it will be like jelly 🙂