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Snickerdoodle baked oats with cinnamon sugar topping, soft and fluffy.

Snickerdoodle Baked Oats Recipe (Healthy Cinnamon Breakfast)

Make snickerdoodle baked oats with cinnamon and oats for a cozy, healthy breakfast. Easy recipe perfect for meal prep or sweet cravings!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Healthy Dessert
Cuisine American-Inspired, Modern Comfort Food
Servings 2 servings (single-serve ramekins or one small baking dish)
Calories 250 kcal

Equipment

  • Blender (to grind oats into flour)
  • Mixing bowl
  • Whisk or spoon
  • Ramekin or small baking dish
  • Oven

Ingredients
  

  • 1 cup rolled oats (blended into flour)
  • 1 egg
  • ½ cup milk (dairy or plant-based)
  • ¼ cup yogurt (optional for creaminess)
  • 2 tbsp sugar (or substitute)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Pinch of salt
  • Optional toppings: cinnamon sugar sprinkle, vanilla glaze, fruit

Instructions
 

  • Blend Oats: Pulse rolled oats in a blender until fine, resembling flour.
  • Mix Wet Ingredients: In a bowl, whisk together egg, milk, and yogurt.
  • Add Dry Ingredients: Stir in oat flour, sugar, cinnamon, baking powder, and salt until smooth.
  • Transfer to Dish: Pour batter into a greased ramekin or small baking dish. Sprinkle with cinnamon sugar.
  • Bake: Bake at 350°F (175°C) for 25–30 minutes until golden and fluffy.
  • Rest & Serve: Let sit for 5 minutes before serving. Add glaze, fruit, or nut butter if desired.

Notes

  • For vegan version: use flax egg and plant-based milk/yogurt.
  • Adjust sugar to taste or substitute with honey, maple syrup, or stevia.
  • Add mix-ins like apples, bananas, or chocolate chips for variety.
  • Bake in advance and reheat for meal prep convenience.
  • Best enjoyed warm, but leftovers store well in the fridge for 2–3 days.
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