Snickerdoodle Baked Oats
Last Updated on February 15, 2023 by Annie
Sweet and filling, these Snickerdoodle Baked Oats are the ultimate dairy-free breakfast for two! These blended baked oats are a gluten and egg-free recipe that can also quickly turn vegan with a simple swap. Packed with fiber and protein these healthy baked oats make the perfect breakfast recipe!
A quick and healthy breakfast should also be delicious which is why these snickerdoodle baked oats are the perfect addition to your morning meal prep. From Peanut Butter Baked Oatmeal to my Chocolate Baked Oats with Protein we love making an oat-based recipe for a quick and healthy morning option!
These baked oats are blended into a smooth batter that bakes up just like a snickerdoodle muffin. Packed with fiber and protein, this is not only a delicious recipe but it’s also pretty healthy!
Why we Love these Vegan Baked Oats
As if having a healthy and filling breakfast isn’t enough of a reason to dive into these cinnamon sugar baked oats, here are just a few more reasons to love these healthy baked oats!
- A great way to get in a serving of protein.
- Tastes just like a snickerdoodle muffin.
- It’s an egg and gluten-free recipe, that can also be made vegan. Perfect for many different diets!
- You can make them in advance and reheat them later.
How to Make Snickerdoodle Baked Oats
Ingredients You’ll Need
- Oats- Old-fashioned also called rolled oats work best in this recipe.
- Oat milk– Keeping the flavor similar the oat milk provided moisture to the baked oats.
- Vanilla Protein Powder– I used Orgain Vegan Protein (Amazon affiliate link).
- Baking Powder– Helps the baked oats rise to a dome in the oven.
- Flax eggs– Binds the oatmeal together while also adding fiber and keeping this an egg-free recipe.
- Vanilla + Cinnamon– Flavor, flavor, flavor.
- Honey (Sub with agave or maple syrup for vegan baked oats)- Sweetens these baked oats.
- Salt– Balances out the agave and sweetener in the vanilla protein.
- Cinnamon Sugar Topping– A blend of cinnamon and granulated sugar for the perfect snickerdoodle topping.
Directions for making Baked Oats
- Prepare for baking: Preheat the oven to 350°F and spray 2- 10 ounce ramekins with non-stick spray.
- Make flax eggs by mixing flax meal with water and allowing to sit for 5 minutes.
- Put ingredients in blender: Add the oats, oat milk, protein, baking powder, flax eggs, vanilla, honey (or agave), cinnamon, and salt to a high-speed blender.
- Blend until smooth, scraping down the sides as needed.
- Pour and sprinkle: Divide between the prepared ramekins and top with cinnamon sugar.
- Bake 25-30 minutes until cooked through.
Helpful Kitchen Tools
- Nutri Ninja Blender (Amazon affiliate link)- Works great to blend the oats into a fine powder making the batter smooth and consistent.
- 10-Oz Ramekins (Amazon affiliate link)– For baking the individual baked oats.
- Orgain Vanilla Protein Powder (Amazon affiliate link)- This vegan protein is my go-to when it comes to dairy-free protein powders.
Dairy-Free and Vegan Changes to these Baked Oats
Here are a few of the swaps from a dairy-filled or non-vegan ingredient to a vegan alternative.
- Oat milk– In place of traditional cow’s milk, I used a plant-based alternative. You can also try almond milk or soy milk but I prefer the creamy texture oat milk gives to the baked oats.
- Vanilla protein powder– I used a vegan protein powder, Orgain.
- Flax eggs– Flax eggs were subbed in place of regular eggs to make this a vegan recipe.
- Agave– Instead of honey, sweeten the recipe with agave to keep it vegan.
Baked Oats FAQs
Are snickerdoodle baked oats gluten-free?
These baked oats are naturally gluten-free but if you follow a gluten-free diet you will want to ensure you are using old-fashioned oats that have not been processed in a factory with gluten where they may become cross-contaminated.
Are baked oats healthy?
This baked oats recipe is a great source of protein as well as fiber and makes a filling, gluten-free breakfast that also happens to taste just like a snickerdoodle muffin.
HOW TO MAKE BAKED OATS IN ADVANCE
While I prefer these baked oats fresh out of the oven, there are two ways you can prep and eat these snickerdoodle baked oats in advance.
- Make the batter ahead of time- Blend the batter and store in an airtight container for up to 3 days. Then scoop the batter into prepared ramekins and bake at 350°F for 30-35 minutes before enjoying.
- Bake the oats entirely- Make and bake the oats and save to eat the next day. Store in an airtight container in the fridge and reheat in the microwave before enjoying. I would not recommend saving these baked oats much longer than a day since they dry out and won’t be nearly as moist and spongy. The cinnamon-sugar topping will also get moist and liquefy a bit in the reheating process.
Other Sweet Snickerdoodle Treats
- Snickerdoodle Cookies
- Pumpkin Spice Snickerdoodles
- Snickerdoodle Cookie Bars
- Vegan Snickerdoodle Cookies
If you tried this Snickerdoodle Baked Oats recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Snickerdoodle Baked Oats
Start your morning with a healthy breakfast that tastes just like a snickerdoodle muffin! These baked oats are packed with protein, egg-free, and can easily be made vegan.
Ingredients
- 1 cup Old Fashioned Oats
- ¾ cup Oat Milk
- 2 scoops Vanilla Protein Orgain
- 2 teaspoons Baking Powder
- 2 tablespoons Flax Meal
- 6 tablespoons Water
- 1 tablespoon Vanilla
- 1 teaspoon Cinnamon
- 1 tablespoon Honey (Sub with agave for vegan)
- ⅛ teaspoon Salt
- 2 teaspoons Sugar
- ½ teaspoon Cinnamon
Instructions
-
Preheat the oven to 350°F and spray 2- 10 ounce ramekins with non-stick spray.
-
Make flax eggs by mixing 2 tablespoons flax meal with 6 tablespoons water and allowing to sit for 5 minutes.
-
Make the cinnamon sugar mixture by mixing together 2 teaspoons sugar and ½ teaspoon cinnamon. Set aside.
-
Add 1 cup oats, ¾ cup oat milk, 2 scoops vanilla protein, 2 teaspoons baking powder, flax eggs, 1 tablespoon vanilla, 1 tablespoon honey, 1 teaspoon cinnamon, and ⅛ teaspoon salt to a high speed blender.
-
Blend until smooth, scraping down the sides as needed.
-
Divide between the prepared ramekins and top with cinnamon sugar.
-
Bake 25-30 minutes, until cooked through.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.