I love oatmeal in all of its forms, but I think that baked oatmeal is a stroke of genius, especially for dieters. It makes such a wonderful substitute for cake if you have to have your evening dessert (and I absolutely do) and it is full of great fiber and nutrients, where cake is not. This cinnamon roll version is sure to satisfy your sweet tooth for a fraction of the calories. I used my childhood memories to inspire my cinnamon roll baked oatmeal, because my mom and grandma always made cinnamon rolls with raisins and walnuts.
Plus, if it sways you, it’s vegan too!
~Preheat oven to 400 degrees F. Spray a baking ramekin with non-stick spray.
~In a small bowl, combine oats and water. Microwave for 1-2 min (until it is bubbling up in the bowl, only partially cooking the oats and leaving them moist when the time is up). Stir in Splenda, brown sugar, cinnamon, nuts and raisins. Pour oatmeal mixture into ramekin and bake for 20-25 min, until browned on top. Either eat immediately, or put in the fridge and save for dessert or breakfast, and reheat in the microwave.
If you insist on your cinnamon roll being iced (mine never were when mom made them), feel free to mix 1 Tbs fat free cream cheese with 1 tsp butter substitute, and spread on top!
