Dry ingredients
2 cups gluten-free rolled oats
1 cup gluten-free quick oats
1 scoop protein powder (optional)
1/2 cup-1 cup granulated sweetener of choice (I used coconut palm sugar and a baking truvia blend)
2 tsp baking powder
1 T cinnamon
1 tsp allspice
Wet ingredients
2 eggs (for vegan version, sub for 2 flax eggs)
1 cup Silk Unsweetened almond milk
Pinch vanilla extract
1/2 cup + 2 T cashew butter (Can sub for any nut butter, coconut oil or butter)
For the Cinnamon Roll Glaze
2-3 T coconut butter, melted
1 T granulated sweetener of choice
Silk almond milk to thin out
cinnamon for dusting
For the protein packed Cinnamon Roll Glaze
1-2 scoops of vanilla or cinnamon protein powder
Silk almond milk to thin out
Cinnamon for dusting
Preheat the oven to 350 degrees and line a deep baking tray with parchment paper. Set aside. In a large mixing bowl, combine all the dry ingredients and set aside. In a separate bowl, combine the eggs, milk, vanilla extract and melted nut butter and mix until fully incorporated. Add the wet mixture to the dry and mix until fully combined. If mixture is crumbly, add a dash more milk until a thick batter is formed. Transfer to the lined baking dish and form into a rectangular shape and bake for 35-45 minutes, or until golden and cooked through. While the oatmeal is baking, prepare your cinnamon roll glaze by whisking all ingredients in a small bowl. Remove baked oatmeal and allow to cool slightly before slicing into pieces and covering with the glaze.

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