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Tender baked oatmeal squares with a warm cinnamon-sugar swirl, sweetened with maple syrup and baked to have lightly crisp edges and a soft center. A comforting breakfast or dessert treat that is easy to make with pantry staples.

  • Total Time: 35 to 40 minutes
  • Yield: 9 servings (9 squares) 1x

Ingredients

Scale
  • 1 ½ cups rolled oats (old-fashioned, certified gluten-free if needed)
  • 1 teaspoon baking powder (fresh)
  • ½ teaspoon ground cinnamon (divided)
  • ¼ teaspoon salt
  • 1 large egg (or vegan substitute: ¼ cup mashed banana or flax egg made from 3 tbsp flaxseed meal + 6 tbsp water)
  • 1 cup milk (whole or plant-based)
  • ¼ cup maple syrup or honey
  • 2 tablespoons melted butter or coconut oil (for batter)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or coconut oil (for cinnamon swirl)
  • 1 tablespoon brown sugar (light or dark)
  • ½ teaspoon ground cinnamon (for cinnamon swirl)

Instructions

  1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together rolled oats, baking powder, ½ teaspoon ground cinnamon, and salt until combined.
  3. In a separate bowl, whisk the egg, milk, maple syrup, 2 tablespoons melted butter, and vanilla extract until smooth and fully blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined and the oats are moistened.
  5. Spread half of the oatmeal mixture evenly in the prepared baking dish.
  6. In a small bowl, mix 1 tablespoon melted butter, 1 tablespoon brown sugar, and ½ teaspoon ground cinnamon to make the cinnamon-sugar swirl.
  7. Sprinkle half of the cinnamon-sugar mixture over the first layer of oats.
  8. Pour the remaining oatmeal batter on top of the cinnamon layer and spread gently to cover.
  9. Sprinkle the remaining cinnamon-sugar mixture over the top, creating a marbled surface.
  10. Bake for 25 to 30 minutes until the squares are firm, golden brown, and a toothpick inserted in the center comes out mostly clean.
  11. Let the baked oatmeal set and cool slightly before slicing to allow the cinnamon ribbons to hold their shape.

Notes

Use an 8×8-inch metal baking dish for crispier edges or glass for more even baking., For vegan alternative, use mashed banana or flax eggs and substitute butter with coconut oil; adjust milk slightly to avoid sogginess., Certified gluten-free oats and gluten-free baking powder allow this recipe to be gluten-free., Serve warm with Greek yogurt and extra maple syrup for a creamy finish., Pairs well with black coffee or chai tea, and fresh fruit sides like cinnamon-spiced apples., Freeze wrapped tightly up to 3 months; reheat at 325°F for 10-12 minutes or microwave thawed squares for 30-45 seconds., When using quick oats instead of rolled oats, reduce milk by about 2 tablespoons as quick oats absorb liquid faster.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 190 per serving (approximate)
  • Fat: 5 g per serving
  • Carbohydrates: 32 g per serving
  • Protein: 6 g per serving