Cinnamon Roll Baked Oatmeal Squares

Serves 6 · 12 min prep · 40 min cook

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/3 cup pure maple syrup
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/4 cup brown sugar
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1–2 tbsp milk (for glaze)

Instructions

1. 1Preheat the oven to 350°F. Grease an 8×8-inch baking pan with butter or line it with parchment paper leaving an overhang for easy removal.
2. 2In a large bowl, stir together the rolled oats, baking powder, cinnamon, and salt until evenly mixed.
3. 3In a separate bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and stir until every oat is coated and no dry pockets remain.
4. 4In a small bowl, mix the brown sugar with the remaining cinnamon. Pour half the oat mixture into the prepared pan and smooth the top. Sprinkle half the cinnamon-sugar evenly over it.
5. 5Add the remaining oat mixture, smooth again, and finish with the rest of the cinnamon-sugar so it creates a swirled cinnamon-roll effect on top.
6. 6Bake for 35 to 40 minutes until the center is set, the edges are golden brown, and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
7. 7While the oatmeal bakes, beat the softened cream cheese with powdered sugar and milk until a thick but pourable glaze forms. Add the second tablespoon of milk only if needed for drizzling consistency.
8. 8Cool the baked oatmeal in the pan for 10 minutes, then lift out using the parchment. Drizzle the cream-cheese glaze generously over the warm surface so it melts slightly into the cracks.
9. 9Cut into 6 equal squares. Serve warm. Leftovers reheat beautifully in the microwave for 45–60 seconds and keep refrigerated up to 4 days.