5 from 3 votes
Easy, make ahead cinnamon roll baked oatmeal with powdered sugar icing - a perfect weekend or holiday breakfast treat! | Back To The Book Nutrition
Cinnamon Roll Baked Oatmeal with Powdered Sugar Icing
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Ingredients
Oatmeal Ingredients:
Icing Ingredients:
  • 2 1/4 cups organic powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup half and half could also use milk or cream
Instructions
  1. Place raisins in a small bowl and cover with water to plump up while prepping the oatmeal.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, stir together the oats, cinnamon, baking powder, sea salt, and half of the pecans.
  4. In a small mixing bowl, whisk the eggs, then add honey, milk and vanilla, whisking thoroughly.
  5. Pour into large bowl with oatmeal mixture and stir to mix.
  6. Pour the mixture into a 8x8 square pan. Sprinkle remaining pecans over the top, then drizzle the melted butter evenly over all.
  7. Bake for 30-35 minutes, or until top is deep brown and bubbly (Don't overcook! Remove and test doneness with a spoon if needed - the baked oatmeal should be very moist, yet have some form. It will continue to set as it cools).
  8. While oatmeal is in the oven, whisk icing ingredients together. Drizzle over hot oatmeal (I like to reserve about half the icing for drizzling additional over each bowl when served).
Recipe Notes

The uncooked oatmeal can be stored in the refrigerator for up to 24 hours - I placed the cold dish in my oven while it was preheating to allow it to heat gradually and prevent breakage, then used cooking times listed above.