What's the difference between baked oats and oatmeal?

Tips for making baked oats The difference between baked oatmeal and baked oats is all in the texture . And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Why are my oatmeal muffins dry?

Too little fat will result in dry, less tender muffins.

Is it OK to eat baked oats everyday?

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer .

Are baked oats healthy to eat everyday?

Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels, and a reduced risk of heart disease. Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.

What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

How do you keep muffins moist and fluffy?

The Best Way to Store Muffins STEP ONE: Let the muffins cool completely on a wire rack. STEP TWO: Line an airtight storage container with paper towels. STEP THREE: Place muffins in the container, on top of the paper towels. STEP FOUR: Place an additional paper towel layer on top of the muffins. More items...

How do you keep homemade muffins moist?

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer . Place another layer of paper towel on top of the muffins as well.

What's better oatmeal or oats?

A: Great question, and one that we get a lot. There aren't any major differences in the nutrition benefits of the three types of oats . All forms of oats are 100% whole grain, a good source of fiber and have the same nutritional information – same calories, fiber and protein per serving.

What is difference between oats and oatmeal?

Speaking of, what is the difference between oats and oatmeal? Technically, oats refers to the whole grains themselves, and oatmeal to the porridge-like dish often made from them, and/or to the processed form of the whole grains —but now, the terms are often used interchangeably.

Are baked oats as healthy as overnight oats?

The intensity of heat while cooking is the contributing factor, lower the heat better the nutrient availability. When you soak the oats overnight, it's almost like you're cooking them, but the process is much longer and slower, and it's done without heat. Hence, it is more nutrient rich than cooked version .

What is the healthiest version of oatmeal?

Steel-cut oats, also called Irish oatmeal , are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

Cinnamon Roll Baked Oat Muffins | Slimming Eats Recipe (2024)

Mar 10, 2018 · 16 Comments

Jump to Recipe

Cinnamon Roll Baked Oat Muffins - a delicious baked oat recipe that combines all the delicious flavours of a cinnamon roll. Everyone will love these.

Cinnamon Roll Baked Oat Muffins | Slimming Eats Recipe (1)

Cinnamon Roll Baked Oatmeal

Every time I got to the mall and pass than darn Cinnabon counter, that smell hits me and I get these huge cravings for a sugar-loaded, icing drizzled - Cinnabon. So far, I haven't ever given into the temptation, mainly because I know how many darn calories are in just one.

The classic Cinnabon has 880 calories and 59 grams of sugar, yes you read that right. It's absolutely crazy, right? So as much as I gettempted, I just couldn't do that to myself.

So you know what popped into my head when thinking about a new baked oats recipe? Yep, you got it!! Cinnabons or more commonly known as a Cinnamon Roll.

Making Cinnamon Roll Baked Oats

The hardest part was how to get that sugary cinnamon kind of swirl, which is typically made using a mixture of butter, sugar and cinnamon.

I decided to keep the butter part, but replace the sugar with a brown granulated sweetener. I use Erythritol, which is a naturally derived sweetener and is the perfect sugar substitute in baked goods like this, as it does not have that horrible aftertaste that you get with other sweeteners. It worked perfectly for that cinnamon sugar layer in these Cinnamon Roll Baked Oat Muffins . So yummy!!

Cinnamon Roll Baked Oat Muffins | Slimming Eats Recipe (2)

Can I use any Sweetener?

I have only tested it with the sweetener as mentioned. If you are using a different sweetener, the main thing is ensuring you get the ratio correct.

The sweetener I use is generally used like for like to sugar, but other sweeteners you often need a lot less or sometimes more. Always check the packaging of the sweetener you are using, as it will give you the sugar to sweetener ratio so you can adjust correctly.

Margarine Versus Butter

I only buy butter so haven't tested this with Margarine and so can't say how well it will work. I don't like the artificial taste of margarine and real butter is worth the calories in my opinion.

This recipe only uses 1 tablespoon so it's not a huge amount.

Cinnamon Roll Baked Oat Muffins | Slimming Eats Recipe (3)

Blending Oats for baking

You don't need a fancy blender to blend the oats, most will do the trick, from a kitchen counter blender, to a stick (immersion) blender or even something like a nutribullet.

I often do baking oats with the oats just as they are, but for this recipe to create more a cake result, it is better with the oats blended.

More Baked Oats Recipes

Love baked oats recipes? Check out some of these

Mince Pie Baked Oats
Lemon Blueberry Baked Oats
Raspberry and White Chocolate Baked Oats
Banana Baked Oats
Apple and Cinnamon Baked Oats
Cherry Almond Baked Oats
Pear and Chocolate Baked Oats
Smores Baked Oats

or if you would like more recipe ideas - head on over to theFULL RECIPE INDEXwhere you will find over 900 delicious recipesand can search by ingredients, course, diet and more.

All with estimated calories and Slimming Eats and Weight Watcher Smart Points values.

Cinnamon Roll Baked Oat Muffins | Slimming Eats Recipe (4)

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Recipe Card

Cinnamon Roll Baked Oat Muffins

Yield: 4 MUFFINS

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Cinnamon Roll Baked Oat Muffins - a delicious baked oat recipe that combines all the delicious flavours of a cinnamon roll. Everyone will love these.

Ingredients

80g (2.8oz) of oats
160g (5.6oz) of fat free plain yoghurt
2 large eggs
1.5 teaspoon of baking powder
¼ cup of brown granulated sweetener (I use an Erythritol one)
1 tablespoon of butter, melted
1 teaspoon of cinnamon
cooking oil spray

for the icing:

13g of icing sugar
1 tablespoon of Greek yoghurt

Instructions

Preheat oven to 190c, fan 170c, 375f (gas mark 5)
Add the oats to a blender and blend till finely ground.
Add to a bowl with baking powder
Add in the eggs and yoghurt and fold until all combined.
Grease the muffintray with cooking oil spray.
Add a ⅓ of the mix to 4 holes of the muffins tray.
In a bowl combine the melted butter, brown granulated sweetener and cinnamon and stir until all combined.
Spoon half the mixture into the muffin cases on top of the oat mix.
Add another ⅓ of the oat mix, and top with the rest of the cinnamon butter mix.
Finishing off with the last of the oat mix.
Place in the oven and back for approx 30 mins, they should be lightly golden on top and a skewer entered into the centre should come out clean.
Allow too cool slightly, and then pop out of the silicone mold.
Mix together the icing sugar and greek yoghurt until smooth.
Add to a ziplock sandwich bag, push down to one side, and snip off the corner and then you can use it to pipe over the top of the cinnamon roll baked oat muffins.
Enjoy!!

Notes

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Calories - scroll down to nutritional info box
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Nutrition Information

Yield 4Serving Size 1 MUFFIN
Amount Per ServingCalories 168Total Fat 6.4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 103mgSodium 274mgCarbohydrates 20gFiber 1gSugar 6gProtein 7g

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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Reader Interactions

Comments

Sharon Fallon says
March 11, 2018 at 5:08 am
What type of yogurt is used for the muffins? I can see the icing is Greek yogurt, but can’t work out what type of yogurt is used for the muffin. Thank you.
Reply
- Shevy (Slimming Eats) says
  March 11, 2018 at 10:21 pm
  just plain fat free yoghurt - any brand is fine 🙂
  Reply
Shelley G says
March 12, 2018 at 1:09 pm
Really lovely -made these almost as soon as I saw the recipe and they’ve gone down a storm here! I used paper muffin cases but the muffin sticks to the case and you lose too much precious muffin that way, so I won’t do that again. I should have known. better & just followed the recipe as it is., putting the mix straight into the muffin tin. But will definitely be making these again!! Thanks Siobhan! X
Reply
Louise Downes says
March 20, 2018 at 9:00 am
I made these today but my came out darker and not light brown like yours
Reply
- Shevy (Slimming Eats) says
  March 20, 2018 at 9:33 pm
  is it possible you combined the cinnamon swirl into the mixture too much, that would result in a darker bake? Did you blend the oats and follow everything else as per the recipe?
  Reply
Amin says
March 25, 2018 at 12:49 pm
Thanks so much for the desserts on your site, very impressive. Please add more choc ones. Also I have a question regarding this recipe. If I use sukrin icing wouldn't the icing be free. Thanks in advance x
Reply
- Shevy (Slimming Eats) says
  March 27, 2018 at 10:11 am
  Hi Amin - thanks for much for your comment. You can use sukrin icing if you prefer, I am just not keen on the taste of the sukrin icing, I love their 1 and brown sugar replacement, but the sukrin icing tastes too artificial for me, hence why I prefer to syn the regular stuff. Hope that helps.
  Reply
Tina says
September 24, 2018 at 10:33 am
Hi, I finally got around to baking these and they were delicious. I just have a question regarding the cinnamon filling. I took it off the heat and it went into a kind of a gooey lump. Is this right? It didn't affect the taste but it was difficult to divide the mixture, I just had to use a single dollop in each muffin. Thanks
Reply
- Shevy (Slimming Eats) says
  September 25, 2018 at 2:06 pm
  Hi Tina, you are not meant to heat the cinnamon filling, you just melt the butter and then add the cinnamon etc to the melted butter for the filling. So that may well have been the issue for you. Hope that helps.
  Reply
Washiela says
October 11, 2018 at 12:43 pm
My family (as well as myself) absolutely love these!! I love cinnamon buns ... but oh! ... the number of syns! - YIKES! This will definitely remain a firm favourite for many years to come.
Thank you so much for sharing your talent with us.
Reply
Billie says
October 16, 2018 at 10:03 am
Really tasty. I could only fit in two layers in my muffin tins but it made 6 muffins instead of 4, so feels like I got more! I reduced the time by 5mins because of this. Really nice. An love how the cinnamon butter comes out the sides an turns a little chewy/crunchy. Will deffo be making again ☺️ Thankyou
Reply
Janet says
November 07, 2019 at 3:32 pm
I made these today and oh my they are delicious, easy to make and I used the sukrin icing sugar so less syns these are a new favourite, I’m excited to try some more of your recipes.
Reply
Chrissy says
April 02, 2020 at 10:09 am
I'm dairy free, what can you replace the yogurt with please?
Reply
Hannah says
May 18, 2020 at 8:57 pm
These are absolutely wonderful. Thank you so much. I've made them quite a few times now. I found that the oats don't even need to be blended; I tried both ways and liked them just as much unblended. For yogurt, I've used plain yogurt and Greek yogurt. I used honey instead of sukrin, and I've also skipped the honey/butter a few times. I've added fruit, cinnamon, nuts, etc to the main batter. It's a recipe with a lot of flexibility, which is just perfect. Thanks again!
Reply
Emma French says
November 18, 2020 at 1:33 pm
Hi, I've just made these and they're so tasty!!! Thank you for this amazing new addition to my life haha. I'm guessing they need to be stored in the fridge due to their yoghurt based icing?! Keep the great ideas coming! 😀
Reply
- Siobhan (Slimming Eats) says
  December 07, 2020 at 8:51 am
  yes either keep in fridge, or make the icing separate and keep that in a tub in the fridge, just adding to the top when you want one.
  Reply