Cinnamon Roll Baked Oats with a liquid core

October 4th is official Cinnamon Roll Day. But we think the sweet roles can't be celebrated often enough. That's why there's a really nice recipe for you today. We're jumping on the baked oats trend that most people already know from Instagram and the like. Today there's a cinnamon roll version with a yummy liquid core. 100% natural enjoyment with 0% guilty conscience. Instead of industrial sugar, artificial additives and butter, the best whole grain oat flakes, hazelnuts and Ceylon cinnamon ensure Yum moments. The liquid core made from cream cheese and yoghurt makes the recipe perfect.

Ingredients

Base:
100 g Cinnamon Roll organic porridge
200 ml herbal drink
1 teaspoon Baking powder

Liquid Core and Cinnamon Swirl:
3 tbsp plant-based cream cheese
3 tbsp plant-based yogurt
1-2 tbsp erythritol
½ tsp cinnamon

preparation

Preheat oven to 180 degrees bottom/top heat. For the base, put all the ingredients in a small blender and puree them. Pour ¾ of the dough into a small ovenproof dish. For the liquid core, place 2 tablespoons of cinnamon yoghurt in the middle and cover with the remaining dough. Bake the oats in the oven for about 15 minutes. Then let it cool briefly and add a cinnamon yoghurt swirl on top.