Cinnamon Roll Baked Oatmeal Bake


  • 2 cups old-fashioned oats- not quick oats. You could use gluten-free oats for a gluten-free option.
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup zero point brown sweetener. I like to use Lakanto BROWN or Swerve brown sugar alternative.
  • 1¾ cup unsweetened almond or cashew milk
  • 1 large egg, room temperature
  • 2 Tbsp light butter, melted. You could use unsweetened applesauce. I do recommend using light butter- it gives it a nice flavor and texture.
  • 1 tsp pure vanilla extract


  • 1 oz. light cream cheese, softened
  • 2 Tbsp soft light butter – I like to use Land O’ Lakes light butter made with canola oil.
  • ⅓ cup powdered sugar or powdered sweetener – I like to use regular powdered sugar for the icing
  • 1 Tbsp milk – you can use any milk of your choice.


  1. Preheat the oven to 375° degrees.
  2. Spray a 8×8-inch baking dish with non stick cooking spray. Set aside.
  3. In a medium size mixing bowl, whisk together the milk, egg, vanilla extract, and melted butter. 
  4. In a separate large size mixing bowl, mix the oats, baking powder, salt, brown sugar, ground cinnamon, and ground nutmeg.
  5. Add the wet ingredients into the oat mixture and stir to combine. 
  6. Pour mixture into the prepared baking dish. 
  7. Bake for 35-40 minutes or until the top of the oatmeal is golden brown.
  8. Allow the oatmeal to cool for 5 minutes before adding icing. 
  9. In a small blender or using an electric mixer, blend or beat the softened cream cheese and light butter until fluffy. Add the powdered sugar and milk and blend until well combined. 
  10. Drizzle the oatmeal all at once or store the icing in the refrigerator and use on each serving individually, as desired.

    2 WW Points if using unsweetened applesauce and Lakanto powdered sweetener.

By niko

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