Follow these steps carefully to bake up a batch of irresistible Cinnamon Roll Baked Oats. The process is straightforward and yields incredibly delicious results.

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (approximately 2-cup capacity, like a large ramekin or a small individual casserole dish). A 6-inch round or a 4×6 inch rectangular dish works well for a single hearty serving or two smaller servings.
2. Blend the Oats (Optional but Recommended for Texture): For a smoother, more cake-like texture, you can blend the rolled oats in a blender or food processor until they resemble a coarse flour. If you prefer a more traditional oatmeal texture, you can skip this step and use the rolled oats as they are.
3. Mix Wet Batter Ingredients: In a medium bowl, whisk together the milk, egg (or flax egg), maple syrup, and vanilla extract until well combined.
4. Mix Dry Batter Ingredients: If you blended your oats, add the oat flour to a separate bowl. If using whole rolled oats, use them directly. To this bowl (with either oat flour or whole oats), add the baking powder, 1/4 teaspoon of ground cinnamon, and the pinch of salt. Whisk these dry ingredients together to ensure they are evenly distributed.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tougher texture.
6. Prepare the Cinnamon Swirl: In a small, separate bowl, combine the packed brown sugar, 1 teaspoon of ground cinnamon, and the melted butter (or coconut oil). Mix well until it forms a crumbly or paste-like consistency.
7. Assemble the Baked Oats:
   • Pour about half of the oat batter into your prepared baking dish.
   • Spoon or dollop small amounts of the cinnamon swirl mixture randomly over the batter. You can gently swirl it in with a toothpick or the tip of a knife, but don’t fully mix it in – you want distinct pockets of cinnamon goodness.
   • Pour the remaining oat batter over the cinnamon swirl layer, ensuring it’s mostly covered.
   • If you have any remaining cinnamon swirl mixture, you can sprinkle or dollop it on top for an extra burst of flavor and visual appeal.
8. Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the top is golden brown, the edges are slightly pulling away from the sides of the dish, and a toothpick inserted into the center comes out mostly clean (a little moisture is okay, but it shouldn’t be wet batter).
9. Prepare the Cream Cheese Icing: While the oats are baking, prepare the icing. In a small bowl, combine the softened cream cheese, powdered sugar, 1/4 teaspoon vanilla extract, and 1 teaspoon of milk. Beat with a fork or a small whisk until smooth and creamy. If the icing is too thick, add a little more milk, 1/2 teaspoon at a time, until it reaches your desired drizzling consistency.
10. Cool and Serve: Once the baked oats are done, carefully remove them from the oven and let them cool for at least 5-10 minutes. They will be very hot. Letting them cool slightly also helps them set up further.
11. Drizzle and Enjoy: Drizzle the prepared cream cheese icing generously over the warm baked oats. Serve immediately and enjoy your delicious, homemade Cinnamon Roll Baked Oats!