Cinnamon Sugar Oat Breakfast Bake

Cinnamon Sugar Oat Breakfast Bake is a cozy, oven-baked breakfast that feels like classic cinnamon toast transformed into a soft, sliceable dish. With a lightly crisp cinnamon-sugar top and a tender, comforting oat-filled center, this bake is warm, nourishing, and deeply satisfying without feeling heavy.

It’s the kind of breakfast made for slow mornings, mindful eating, and easy meal prep. Simple ingredients come together in one bowl to create a dish that feels both familiar and special—comfort food that still fits beautifully into everyday life.

Why You’ll Love This Recipe

This breakfast bake strikes the perfect balance between comfort and simplicity.

• Warm, nostalgic cinnamon-sugar flavor

• Soft, tender center with a lightly crisp top

• Filling but not heavy

• Easy one-bowl preparation

• Great for meal prep and make-ahead breakfasts

• Family-friendly and crowd-pleasing

• Delicious warm, chilled, or reheated

It’s ideal for quiet mornings, busy weekdays, or relaxed weekend brunches.

Ingredients

Main Ingredients

• 2 cups rolled oats

• 2 large eggs

• 1/3 cup granulated sugar

• 1 cup milk

• 1/4 cup butter, melted

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

Ingredient Notes & Best Choices

Rolled oats are essential for this recipe. They soften during baking while maintaining structure, giving the bake a creamy yet sliceable texture. Avoid instant oats, which become mushy, and steel-cut oats, which will not cook through properly.

Milk adds moisture and richness. Whole milk creates the creamiest texture, but 2% milk or plant-based options like almond milk or oat milk work well.

Butter adds warmth and depth of flavor. For a dairy-free option, melted coconut oil or vegan butter can be used.

Cinnamon is the star flavor, so use fresh, aromatic cinnamon for the best results.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease a square baking dish thoroughly, making sure to coat the corners to prevent sticking.

2. In a large bowl, whisk the eggs until lightly beaten. Add the sugar, milk, and melted butter, whisking until smooth and well combined.

3. Stir in the rolled oats, cinnamon, and baking powder. Mix gently until the oats are evenly coated and the batter looks uniform.

4. Pour the mixture into the prepared baking dish and gently level the top with a spatula.

5. Bake for 35–40 minutes, until the top is lightly golden and the center feels set when gently pressed.

6. Remove from the oven and let rest for at least 10 minutes. This helps the bake firm up for clean slicing.

7. Slice and serve warm, or cool completely for storage.

Serving Suggestions

This Cinnamon Sugar Oat Breakfast Bake is incredibly versatile:

• Serve warm with a splash of milk or a drizzle of maple syrup

• Pair with Greek yogurt or vanilla yogurt for added protein

• Top with fresh fruit such as bananas, apples, or berries

• Enjoy as part of a cozy brunch with scrambled eggs

• Serve as an afternoon snack with coffee or tea

• Lightly warm and top with whipped cream for a simple dessert

Pro Tips for Best Results

• Always use rolled oats for the best texture

• Whisk wet ingredients thoroughly before adding oats

• Let the batter rest for 1–2 minutes before baking for creamier oats

• Don’t skip the resting time after baking

• Tent loosely with foil if the top browns too quickly

• Use a sharp knife and wipe between cuts for clean slices

Delicious Variations

This recipe is easy to customize:

• Add chopped apples or pears for a cinnamon-apple version

• Stir in walnuts or pecans for crunch

• Add raisins or dried cranberries for extra sweetness

• Replace half the sugar with brown sugar for deeper flavor

• Add vanilla extract or a pinch of nutmeg for warmth

• Mix in one mashed banana and slightly reduce the milk

• Make it dairy-free with plant-based milk and coconut oil

• Serve with nut butter or yogurt for extra protein

Storage & Reheating

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Wrap individual slices and freeze for up to 2 months.

Reheating:

• Microwave for 20–30 seconds

• Warm in a toaster oven at 325°F (165°C) for about 8 minutes

This bake can also be enjoyed cold straight from the fridge.

Meal Prep & Make-Ahead Tips

This recipe is perfect for meal prep. Bake once, slice into portions, and enjoy easy breakfasts all week. It travels well and reheats without drying out.

You can also prepare the batter the night before, cover it, refrigerate overnight, and bake fresh in the morning. For larger groups, double the recipe and bake in a 9×13-inch dish, adding about 10 minutes to the baking time.

Texture & Flavor Breakdown

The top forms a light golden crust where the cinnamon sugar gently caramelizes. Inside, the oats soften into a creamy, custard-like texture supported by eggs and milk. The cinnamon flavor is warm and comforting, while butter adds richness without heaviness. Each slice holds together cleanly yet remains tender and moist.

Health & Nutrition Perspective

This breakfast bake provides a balanced mix of carbohydrates, protein, and fats. Oats offer fiber for digestion and lasting fullness, eggs add protein and structure, and milk contributes calcium and richness. The sweetness is moderate, making this a comforting breakfast that doesn’t feel overly indulgent.

Frequently Asked Questions

Can I use quick oats?
Yes, but the texture will be softer and less structured.

Can I reduce the sugar?
Yes, reducing it to 1/4 cup works well with slightly less sweetness.

Is this recipe gluten-free?
Use certified gluten-free rolled oats.

Can I make it dairy-free?
Yes, substitute plant-based milk and coconut oil or vegan butter.

Can I double the recipe?
Absolutely—use a larger baking dish and increase baking time.