I created this recipe after seeing some similar ones on Pinterest. I wasn’t thrilled with the ingredients lists of any that I saw. Some were loaded with butter and sugar, while others seemed almost “too healthy” and used some pretty obscure ingredients. I decided to make my own version. I kept the baked oats simple: rolled oats, water, almond milk, pure maple syrup, cinnamon, and a little bit of vanilla. While the oats bake in the oven, I prepared the icing/glaze. This was easy because I literally just made a smaller batch of my Greek Yogurt Frosting (seen here). It’s light and adds the perfect element of sweetness and it really makes this oatmeal taste like a cinnamon roll. Kevin and I both loved this oatmeal and when I finished my portion, I was literally sad I didn’t have more to eat (but also thankful, because I could have eaten much more than I really needed to if I had a big pan of this sitting out). I love making baked oatmeal in ramekins because it really helps you stick to appropriate portion sizes. Icing is optional, but definitely recommended!
Note: You will have extra icing. I use extra as a fruit dip for berries!
For the oatmeal:
1 cup rolled oats (gluten free, if desired)
1 cup water
¼ cup almond milk (I used unsweetened)
1 teaspoon cinnamon
1 tablespoon pure maple syrup
½ teaspoon vanilla extract
For the icing:
2 tablespoons reduced-fat cream cheese (or vegan)
¼ cup plain Greek yogurt (or vegan Greek yogurt)
½ cup powdered sugar
Place the oats and the water in a bowl and allow to sit for 5 minutes, or until most of the water is absorbed. Add the almond milk, cinnamon, maple syrup, and vanilla. Pour mixture into 2 ramekins and bake for 20-22 minutes at 375 degrees F, or until the oatmeal looks set.
While the oatmeal is baking, prepare the icing. Beat together the cream cheese, Greek yogurt, and powdered sugar until smooth.
To serve, squeeze 1-2 tablespoons of icing over the warm oatmeal and enjoy!
Nutrition Information per serving (1 ramekin with ¼ of the icing):
Calories: 248 Fat: 5g Carbs: 47g Protein: 8g Sodium: 45mg Sugar: 16g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.