Daily Special: Cinnamon Bun Breakfast Oats

Cinnamon bun breakfast oats by Chef Julia Simon, Nourish.

Serves 6-8


  • 4 cups gluten-free rolled oats
  • 1 ½ tbsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt                 
  • ¼ cup coconut oil, melted                        
  • 1 ¼ cups applesauce
  • 2 tsp vanilla
  • 1 ½ cups rice milk
  • ¾ cup maple syrup
  • ½ cup pecan pieces, raw
  • ¼ cup coconut sugar
  • ¼  cup maple syrup
  • 1 tsp cinnamon
  • ½ cup raisins
  • 1 tbsp coconut oil, melted
  • 1 cup shredded coconut
  • 2 tbsp coconut oil, melted
  • Pinch salt
  • 3 tbsp maple syrup
  • ¼  cup water
  • 2 tbsp lemon juice


  1. Preheat oven to 375 degrees.
  2. Combine oats, cinnamon, baking soda and salt in a large bowl. Add melted coconut oil and toss well to coat.
  3. In a separate bowl, combine apple sauce, vanilla, rice milk and maple syrup and whisk to mix.
  4. Make a well in the center of the oat mixture and pour in the wet mix. Use a spoon to combine wet and dry.
  5. Grease a 7 x 11 inch or 9 x 9 inch baking pan and transfer oat mixture to pan.
  6. Smooth top with a spatula and make 8 indentations with the back of a small measuring cup.
  7. In another, smaller bowl, combine pecan pieces, coconut sugar, maple syrup, cinnamon, raisins and coconut oil, and toss to mix.
  8. Par-bake un-topped oats for 10 minutes, then remove from oven. Spoon 1 ½ -2 tablespoons of streusel mixture into the indentations in the oats and press down slightly.
  9. Bake oats another 15-20 minutes until just beginning to brown around edges and raisins are puffy. Let cool on the counter while you make the frosting. 
  10. Combine shredded coconut, coconut oil, salt, maple syrup, water and lemon juice in a blender and blend until smooth, scraping down sides as needed. Transfer to a squeeze bottle.
  11. To serve, cut oats into 8 square pieces, centering the streusel pockets.
  12. Squeeze a swirl of coconut frosting on top of each piece. Alternatively, you can spread the frosting on with an offset spatula.