Strength and Sunshine

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Cinnamon Cookie Oat Bake

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A comforting way to start the morning and ease into the day. Like a cookie warm from the oven, this cinnamon cookie oat bake is full of nourishing whole grains, is gluten-free and vegan, with no refined sugars. Pure and simple sweetness that will make the soul smile.

Cinnamon Cookie Oat Bake | Strength and Sunshine @RebeccaGF666 Like a warm cinnamon cookie fresh from the oven, this gluten-free, vegan, and refined sugar-free oat bake will make the perfect breakfast.

I forgot how much I love baked oats! (Recipe circa summer ’14). I had just gotten my own and only little white ramekin from Bed, Bath & Beyond and could finally start making “fun” breakfasts. I had always wanted to make some baked oatmeal, single-serve, just for me, but didn’t have the proper baking vessel. Lucky for me I did a little shopping with the many gift cards I had from BB&B and found the most perfect little dish. This ramekin has now seen it all and I cherish it as much as I cherish my Red Bowl. **Update on the red bowl: it has a chip in the enamel right on the rim. It happened during transport from college to home, I think during Spring Break.** If something ever happens to this ramekin though…I will cry. I’m kicking myself now and should have bought more than just one. Maybe they have more? I’ll have to look!

Cinnamon Cookie Oat Bake | Strength and Sunshine @RebeccaGF666 Like a warm cinnamon cookie fresh from the oven, this gluten-free, vegan, and refined sugar-free oat bake will make the perfect breakfast.

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This ramekin is just the perfect size and depth for so many things. I don’t know what size it is…but it’s perfect for one! From ramekincakes mugcakes to breakfast bakes, normal oatmeal or baked oats, this little white dish always stands true and never lets my foodie soul down. One time I tried making a mugcake in an actual mug, not this ramekin and it was a fail. It never got cake-like and I knew from that point on to never “cheat” on my little ramekin again.

I was always a bit nervous to be baking with this ramekin in the oven, but that’s what it’s made for! Microwave or real oven, it won’t blow up. It’s ceramic; I can just calm down. Have you ever actually had a baking dish blow up in the oven? Ever put something metal in the microwave by accident? Yes to the metal! But I caught it in time and there was no mass destruction. O, the kitchen can be a dangerous place, not only to yourself, but to the poor little kitchenwares and appliances that call it home.

Cinnamon Cookie Oat Bake

Cinnamon Cookie Oat Bake | Strength and Sunshine @RebeccaGF666 Like a warm cinnamon cookie fresh from the oven, this gluten-free, vegan, and refined sugar-free oat bake will make the perfect breakfast.

Cinnamon Cookie Oat Bake
 
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A comforting way to start the morning and ease into the day. Like a cookie warm from the oven, this cinnamon cookie oat bake is full of nourishing whole grains, is gluten-free and vegan, with no refined sugars. Pure and simple sweetness that will make the soul smile.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
Instructions
  1. Preheat the oven to 350ºF.
  2. In a mixing bowl, combine all ingredients and stir to combine.
  3. Lightly grease a single-serve ramekin with some coconut oil and then transfer the oatmeal mixture into the ramekin.
  4. Bake the ramekin in the oven for 20 minutes. Enjoy right away, or let cool, cover with foil or plastic, and save it for the morning. To reheat, simple microwave for about 1 minute.

Cinnamon Cookie Oat Bake | Strength and Sunshine @RebeccaGF666 Like a warm cinnamon cookie fresh from the oven, this gluten-free, vegan, and refined sugar-free oat bake will make the perfect breakfast.

This really is like a cinnamon oat cookie. So good and so hearty for breakfast. Only subtly sweet, but all the cinnamon goodness is spot on. I love taking that first “break-in” scoop with my spoon, into the warm deep oat “cookie”, savoring the warm yumminess. It’s one of those breakfast comforts that warms the belly and soul. All oatmeals do that though. I think the ranking of oat comfort would be first baked oats, then normal creamy hot oats, then overnight oats last. But really, any oats in my ramekin and I am a happy-camper!

So tell me:

+ Do you have a ramekin or bowl you always use for breakfast? Oatmeal would never be the same without it!

+ Pick one: Baked oats, hot oatmeal, or overnight oats? Eh, I think I’ll still go with hot creamy oatmeal!

*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*

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Comments

  4. I cannot WAIT to try this recipe. I love, love, LOVE cinnamon and used to sprinkle it on my breakfast. I heard it’s good for maintaining a constant blood sugar level. Consider it bookmarked!

    Reply

  7. I’ll stick with the hot creamy oatmeal for now, one of my favorite things to eat for breakfast (I can make it and eat it on the run).

    Reply

  10. What a delectable breakfast treat! I am delighted that you shared your healthy and delicious Cinnamon Cookie Oat Bake recipe with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try your recipe. I’m pinning and sharing.

    Reply

  15. I have a set of four smallish ramekins and I LOVE them. So easy to portion out individual servings. I prefer hot oatmeal in the winter and overnight oats packed with blueberries in the summer. I love rolled oats!

    Reply

    • I’m so off and on with which I want! On the hottest day I’ll crave hot oats and the coldest day, overnight! It all just depends!

      Reply

  24. I LOVE LOVE LOVE Oatmeal bakes! love your cinnamon cookie version of it! I like to make mine with coconut and chocolate chips so it`s like a samoa cookie! Happy FF and thanks for sharing Rebecca!

    Reply

  25. Can’t wait to try this! I’ll have to buy a single serve ramekin first, lol, but we’ve been meaning to get a few for a while. I love hot oatmeal in the morning, but like to mix it up with baked oatmeal since I can make that ahead of time and just pull it out of the fridge and pop it in the microwave in the morning. I’m going to pin this, thanks for sharing!

    Reply

  26. Cookie for breakfast! Yes! I have gone through so many ramekins :/ I stopped buying them as I don’t have a great track record. I tend to buy 4 at a time though just in case ;p
    Thanks for sharing this at HVF – I’m pinning this!

    Reply

    • I know! The precious little ramekins :O I really would cry if it ever blew up or broke!

      Reply

  30. I love all oats, all the time. I can’t even say I like warm in the winter and cold overnight oats in the summer because I still switch those up year round too!

    Reply

  34. This looks wonderful. I love oats in all of their incarnations! The date syrup will be a new ingredient for me; I love dates, so I bet the syrup will be fabulous!

    Reply

    • Haha, me too!
      It was my first time with the date syrup, but a nice natural sugar!

      Reply

  35. We were gifted with a ramekin a few months back and I have yet to use it! After reading your recipe, I know exactly what I can use it for, this sounds delicious!

    Reply

  38. these are my favorite kind of breakfasts/snacks. the perfect size, easy to make, and of course gluten free! YUM! thx for the recipe and COOKIE love

    Reply

  40. This sounds delicious! I actually like to have my oatmeal at night. Lately, I’ve been cooking with it a lot more, though! I’ve found some great baking recipes that call for it and now I’ve just found another great recipe to try! Thanks for sharing 🙂

    Reply

  42. ooo yum! I love my oats either baked or in overnight form (with it being so hot here in FL!)..but I honestly am not a big breakfast food person (gasp) haha I know, very untypical of a food blogger!

    Reply

  43. Wow, I’ve never thought about baking oats for breakfast! It looks so delicious…I think I’ll try it, once I find my own ramekin/baking bowl haha!

    Reply

    • Alisa, I will get you a ramekin and deliver you some of this baked oatmeal then 😉

      Reply

  46. Rebecca this is a great recipe, I love it. I would totally make these for snacks pre and post running and even race day. We use Ramekins all the time in the kitchen and love cooking with them. I am a fan of instant {sugar free} oatmeal.

    Reply

  54. mmmm! That looks and sounds amazing. I’m such a sucker for anything oatmeal. When it’s warmer out or I’m in a rush in the morning, I love overnight oats. In the colder weather I definitely love me some hot creamy bowl of oats. I’m don’t have much experience with baked its and I can tell you it’s because I don’t feel like waiting that long for it to bake to have my breakfast!

    Reply

  56. Yum! I don’t know what’s better…the taste or the smell while it’s baking! Such great flavors! This looks like my kind of breakfast.

    Reply

  63. Mmmmm! Baked oats are my favourite! Cinnamon always makes the perfect addition, and I love that you used date syrup to sweeten it. Yummy! What a perfect breakfast idea 🙂

    Reply

    • This had been my first time with date syrup! I love it! (I only had a little sample), but it was perfect!

      Reply

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Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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