Cinnamon Roll Baked Oats


1 tbsp smooth nut butter – cashew

1 tbsp sugar or sweetener of choice

1 tbsp syrup of choice (maple)

40ml plant drink

2 heaped tbsp oat flour

2 heaped tbsp self raising flour

1/2 tsp baking powder


To Fill
1 tbsp natural almond spread

7 toffee flavour drops

Splash almond milk – until the mixture resembles runny yogurt

To Top
Cinnamon cereal of choice


Preheat the oven to 180°C

Whip the sugar and nut butter together in a small bowl until a paste forms

Add 3 tbsp of the milk and mix well until smooth

Add the rest of the ingredients and stir until smooth – you may need to add more milk here – you want the mixture to resemble a thick cake batter

Set the batter aside, and mix your ‘icing’ centre ingredients

Add 3/4 the batter to an oven proof dish, add your ‘icing’ to the centre, leaving 1cm around the edge, then cover the top with the rest of the batter, making sure all the ‘icing’ is covered

Top with your cinnamon cereal, and bake for 12 minutes, until risen slightly

Leave to rest for 1-2 minutes, then serve