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It’s that time of year again. The time when my shoes are mostly made of mud and every bakery is stocked with hot cross buns. Rather than tread through the puddles to get to them, just make your own Hot Cross Bun Baked Oats right in the comfort of your home. No galoshes needed.
Hot cross buns are more than just a nursery rhyme and in this case, they can be more than just buns! Each bite of these hot cross bun inspired oats is a delicious marriage of spices and plump, sweet raisins. It’s all topped off with a creamy frosting that creates the classic cross pattern. With these flavors, you’d never know that this breakfast is packed with nutrients that’ll help you start your day on the right foot. It’s loaded with healthy carbohydrates for energy and fiber to help keep you full. The frosting is also secretly packed with protein and healthy fats! But shhh, just don’t tell your brunch guests. They’ll never be able to tell.
The baked oats are the perfect brunch breakfast and can easily be made vegan and gluten free, ensuring everyone at the table can have a bite. And you’ll be able to have a bite of this everyday of the week. It keeps well in the fridge for up to 4 days, making it a great option for meal prep (if you have any leftovers that is!).
I love serving mine with fresh fruit and an extra drizzle of frosting or nut butter. But feel free to add whatever toppings you’d like! Some of my favorites are jam, greek yogurt, more raisins, or candied orange peel. Whatever you’d put in a regular hot cross bun will pair perfectly with these Hot Cross Bun Baked Oats.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
90 g - Rolled Oats - Use gf if needed
30 g - Oat Flour - Use gf if needed
15 g - Puffed Kamut Cereal - Sub puffed rice cereal or more rolled oats for gf
20 g - Coconut Sugar - Sub brown sugar
35 g - Raisins
1 Large - Egg - Sub flax egg for vegan
240 ml - Oat Milk - Sub non-dairy milk of choice
1 tbsp - Apple Cider Vinegar
1 tsp - Baking Soda
1 tsp - Vanilla Extract
½ tsp - Cinnamon
¼ tsp - Nutmeg
¼ tsp - Cloves
20 g - Coconut Butter
85 g - Greek Yogurt - Sub coconut yogurt for vega
10 g - Maple Syrup
½ tsp - Vanilla Extract
1-2 tbsp - Water
Preheat the oven to 400F.
In a small bowl, whisk together oat milk and apple cider vinegar. Allow to sit for 10 minutes to “curdle” to make a vegan “buttermilk”.
In a bowl, add oats, oat flour, kamut, sugar, raisins, baking soda, cinnamon, nutmeg, and cloves.
In a small bowl, whisk together oat milk mixture, egg, and vanilla extract.
Add wet ingredients to dry ingredients and mix until well combined.
Pour oats into a greased, round, 8-inch baking dish. Bake for 20-23 minutes or until top is golden brown.
Meanwhile, add coconut butter and water to a microwave safe bowl. Microwave for 20-30 seconds or until warmed through. Stir until a paste forms.
Stir in greek yogurt, maple syrup, and vanilla.
Chill frosting in the fridge for at least 30 minutes.
Remove oats from the oven and allow to cool completely*. Using a piping bag or spoon, make a cross pattern on top of the oats.
Serve with fresh fruit or store in the fridge for up to 4 days.
Make sure your oatmeal is completely cool before adding the frosting or it will melt.