Why You’ll Love This Cinnamon Roll Baked Oatmeal Squares

• Meal Prep Magic. These squares are the ultimate make-ahead breakfast. Bake them once, and you have a delicious, ready-to-eat option for several days, making chaotic mornings so much smoother.
• True Cinnamon Roll Vibes. We’re not just sprinkling a little cinnamon in there. A generous swirl of a brown sugar and cinnamon mixture bakes right into the oats, creating pockets of gooey, sweet flavor in every single bite.
• Surprisingly Simple. Honestly, if you can stir ingredients in a bowl, you can make this. There’s no fancy equipment or complicated techniques—just mix, swirl, and bake. It’s foolproof.
• Wholesome & Satisfying. Packed with fiber from the oats and protein from the eggs and milk, these squares keep you full and energized for hours, unlike a traditional pastry that might leave you crashing.

Ingredients & Tools

• 3 cups old-fashioned rolled oats
• 1/3 cup pure maple syrup or honey
• 2 large eggs
• 1 3/4 cups milk (any kind you like)
• 1/4 cup melted coconut oil or butter
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• For the Cinnamon Swirl:
• 1/4 cup softened butter or coconut oil
• 1/4 cup brown sugar
• 1 1/2 tbsp ground cinnamon

Tools: One 8×8 or 9×9 inch baking dish, a large mixing bowl, a small bowl for the swirl, and a whisk or spatula.

The quality of your cinnamon really makes a difference here—using a fresh, fragrant one will make the entire kitchen smell incredible. And don’t skip the salt! It might seem counterintuitive, but it’s what makes all the sweet, warm flavors pop.

Nutrition (per serving)

• Calories: 245 kcal
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 33 g
• Fiber: 4 g

Serves: 9 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Oat selection is key. Be sure to use old-fashioned rolled oats, not quick-cooking or steel-cut. Rolled oats give the perfect texture—they hold their shape and provide a lovely, substantial chew.
• Don’t overmix the batter. Once you add the wet ingredients to the dry, just stir until everything is combined. A few lumps are totally fine! Overmixing can lead to a tougher, gummier texture.
• Get your swirl right. The butter or coconut oil for the cinnamon swirl needs to be soft enough to mix easily with the sugar and cinnamon, but not melted. If it’s melted, it will be too runny and won’t create defined swirls.
• Let it rest before cutting. I know it’s tempting to dive right in, but letting the baked oatmeal cool for at least 15-20 minutes allows it to set properly, so you get clean, neat squares instead of a crumbly mess.

How to Make Cinnamon Roll Baked Oatmeal Squares

Serving Suggestions

Complementary Dishes

• A side of Greek yogurt — The cool, tangy creaminess is a fantastic contrast to the warm, spiced squares, adding a lovely protein boost.
• Fresh berry compote — Gently warmed berries with a squeeze of lemon juice cut through the sweetness and add a bright, fruity element.
• Scrambled eggs with chives — For a truly balanced breakfast, the savory, fluffy eggs make the oatmeal squares feel like part of a complete, special meal.

Drinks

• A hot cup of black coffee — The bitterness of the coffee is the perfect partner for the sweet, cinnamon-y squares, creating a classic breakfast duo.
• Cold oat milk latte — It’s a match made in heaven, continuing the oat theme while providing a creamy, caffeinated chill.
• Spiced chai tea — The warm spices in the chai echo the cinnamon in the squares, creating a deeply cozy and aromatic experience.

Something Sweet

• A simple cream cheese glaze — Whisk together a little softened cream cheese, a splash of milk, and a drizzle of maple syrup for the ultimate cinnamon roll finish.
• Warm apple slices — Sautéed with a pat of butter and a pinch of cinnamon, they feel like a deconstructed apple pie alongside your oatmeal square.
• A small square of dark chocolate — Let a piece melt on top of a warm square for a decadent, grown-up treat that’s surprisingly sophisticated.

Top Mistakes to Avoid

• Using quick oats instead of old-fashioned. Quick oats absorb liquid differently and will result in a mushy, less textured square that lacks that wonderful chew.
• Skipping the rest time before cutting. I’ve messed this up before too, and you end up with a delicious but messy crumble. The squares need time to set up and hold their shape.
• Overbaking until dry. The squares continue to cook a bit as they cool. If the edges are golden and the center is set, take it out! Overbaking leads to a dry, tough texture.
• Mixing the cinnamon swirl in completely. The goal is to have distinct ribbons of flavor. If you mix it all the way in, you’ll lose that beautiful marbled effect and the surprise bursts of cinnamon sugar.

Expert Tips

• Tip: For an extra flavor dimension, toasting your oats before you begin. Just spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant. This gives the squares a deeper, nuttier flavor base.
• Tip: Make them dairy-free effortlessly. Use your favorite plant-based milk and coconut oil in both the batter and the swirl. The result is just as rich and delicious.
• Tip: Add a textural crunch with a streusel topping. Mix a tablespoon of oats, a tablespoon of flour, a tablespoon of brown sugar, and a half-tablespoon of cold butter until crumbly. Sprinkle over the top before baking.
• Tip: For a protein-packed version, stir a scoop of your favorite vanilla or unflavored protein powder into the dry ingredients. You may need to add a tablespoon or two of extra milk to keep the batter from getting too thick.

FAQs

Can I make these oatmeal squares ahead of time?
Absolutely, that’s one of their best features! You can bake them, let them cool completely, and then store them covered in the fridge for up to 5 days. They are fantastic cold, or you can warm them up for 20-30 seconds in the microwave for that fresh-from-the-oven feel. You can also freeze them for up to 3 months—just wrap individual squares tightly and thaw in the fridge overnight.

My swirl seemed to disappear while baking. What happened?
This usually happens if the swirl mixture was too liquidy. If your butter or coconut oil was fully melted, it will sink and disperse more. Next time, make sure it’s just softened so it holds its shape as a paste. Also, don’t over-swirl! A few gentle passes with a knife are all you need to create defined ribbons.

Can I use a different type of sweetener?
You sure can. Maple syrup and honey are my favorites for flavor, but you can use an equal amount of agave nectar. If you want to use a granulated sweetener like coconut sugar, I’d recommend blending it with the wet ingredients so it dissolves properly, otherwise you might get a slightly gritty texture.

Why did my squares turn out too dry?
There are a couple of culprits for dryness. The most common is overbaking—even just a few extra minutes can make a difference. Another reason could be measuring the oats incorrectly. Always spoon your oats into the measuring cup and level it off; scooping directly packs them in, so you end up with more oats than the recipe intends, which soaks up all the liquid.

Are these suitable for meal prep?
They are a meal prep superstar! Once cooled, I cut them into squares and store them in a single layer in an airtight container. They won’t get soggy. For the best texture throughout the week, I don’t add any wet toppings until I’m ready to eat. They are the ultimate grab-and-go breakfast that actually makes you look forward to a weekday morning.