Cinnamon oatmeal bars on white dish

Cinnamon Bun Oatmeal Bake

It's true, breakfast is the most important meal of the day. But, for many IBD patients, breakfast can be dicey. It can upset their stomach, lead to urgency and frequency, and make for a sluggish day. 

I, personally, love breakfast. I eat it every morning, and often enjoy breakfast foods for dinner when I feel like having a lazy night. Eggs and a gluten-free bagel or a bowl of oatmeal is my definition of a perfect breakfast, but on busy mornings, it is difficult to get everything together to enjoy before rushing out the door.

An IBD breakfast on the go

In order to be able to have a hearty breakfast yet save time in the morning, I have discovered oatmeal bakes. They are easy to make and can be baked ahead of time, simply reheated to enjoy on the spot. Being gluten-free, I use gluten-free oats and mix and match a variety of ingredients so as not to burn out on eating the same thing repeatedly. 

I also enjoy oatmeal bakes in the morning because oats are packed with soluble fiber, which expand when they hit water, thus bulking up stools and keeping me regular. And this particular cinnamon bun oatmeal bake is especially delicious with a bit of sweetness to start your day feeling energized yet not weighed down, and the fiber content will prevent a potential sugar crash later in the day.

Serves 8

Cinnamon bun oatmeal bake ingredients

  • 3 cups quick-cooking oats (gluten-free, if desired)
  • 2 tsp. baking powder
  • 1 tbsp. ground cinnamon
  • 2 eggs
  • 1 cup milk of choice
  • 1/4 cup melted butter (or melted coconut oil)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp. vanilla extract

(optional for serving)
Simple glaze ingredients

  • 1/2 cup powdered sugar
  • 1–2 tbsp. milk of choice

Breakfast bake directions

  1. Preheat oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray.
  2. In a large bowl whisk together the eggs, milk, melted butter, maple syrup, brown sugar and vanilla extract until combined. Stir in the oats, baking powder, and cinnamon until all of the ingredients are combined.
  3. Let the oatmeal batter sit for 10 minutes to absorb all of the ingredients. Spread the oatmeal batter evenly into the greased baking pan and bake for 20-25 minutes or until the top looks golden brown.
  4. While the oatmeal is baking you can make the icing. Simply whisk together the powdered sugar and milk in a small bowl until icing has formed. If the icing seems too thick, add more milk. If it's too thin, add more powdered sugar.
  5. Once the oatmeal is baked let cool for 10 minutes and slice into squares. Drizzle with icing and serve immediately. It is best when served fresh and warm, enjoy!

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

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Nutrition facts

Per Serving

  • calories: 280
  • cholesterol: 59mg
  • dietary fiber: 3.6g
  • protein: 6.5g
  • saturated fat: 4.7g
  • sodium: 75mg
  • sugars: 21g
  • total fat: 9.5g

Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.

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