Easy Cinnamon Swirl Baked Oatmeal
, 1 h, Makes 9 squares
A sheet-pan baked oatmeal with a cinnamon-sugar swirl and cream cheese glaze, served warm with optional toppings.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLightly grease an 8×8-inch baking dish | ||||||||
| 180 g old-fashioned rolled oats (for blending) | Blend 2 cups oats into flour | Whisk dry ingredients | Stir wet into dry, rest 5 min | Spread half batter, swirl half cinnamon mix | Add remaining batter & swirl | Bake 350°F / 175°C, 35–40 min | Cool 10 min | Drizzle glaze, top with optional garnishes |
| 90 g old-fashioned rolled oats (whole) | ||||||||
| 2 teaspoons baking powder | ||||||||
| 1 teaspoon ground cinnamon | ||||||||
| ½ teaspoon sea salt | ||||||||
| 480 ml unsweetened non-dairy milk | Whisk wet ingredients until smooth | |||||||
| 2 ripe bananas, mashed (about 220 g) | ||||||||
| 60 ml maple syrup | ||||||||
| 28 g vegan butter, melted | ||||||||
| 1 tablespoon vanilla extract | ||||||||
| 55 g light brown sugar | Stir cinnamon swirl until thick paste | |||||||
| 28 g vegan butter, melted | ||||||||
| 1½ teaspoons ground cinnamon | ||||||||
| 1 tablespoon oat flour (or all-purpose flour) | ||||||||
| 85 g vegan cream cheese, softened | Whisk glaze until smooth & pourable | |||||||
| 30 ml non-dairy milk | ||||||||
| 30 ml maple syrup | ||||||||
| ½ teaspoon vanilla extract | ||||||||
| 1/8 teaspoon sea salt | ||||||||
| Chopped toasted pecans (optional) | ||||||||
| Chopped walnuts (optional) | ||||||||
| Fresh berries (optional) | ||||||||
| More cinnamon (optional) | ||||||||
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