Jul 21

Caramel Oatmeal Sticky Buns

Skinny Caramel Oatmeal Sticky Buns

These are so gooey and sticky! I added some wheat germ with the oatmeal for some added texture and flavor. Great for a special breakfast or ready for the kids when they get off the bus. The house smells so wonderful when I bake these treats.

Nutrition: calories 135.6, fat 4g, carbs 24g, fiber 0.8g, protein 1.9g


Caramel Oatmeal Sticky Buns

Yield: 12 sticky buns

Caramel Oatmeal Sticky Buns


    For Buns
  • 1 Package Pillsbury Grands, flaky layers original reduced fat biscuits (it has 8 biscuits in a package but you will be using 6. I usually make the two extras plain and make a sandwich for the kids the next day. I hate to waste food)
  • For Topping/ Glaze:
  • 1/4 cup Land O Lakes light butter canola spread
  • 1/4 cup dark brown sugar, packed
  • 2 tbsp light corn syrup
  • 1/4 cup old fashioned oats (not quick cooking oats)
  • 2 tbsp toasted wheat germ
  • 1/2 tsp vanilla extract
  • For Coating mixture:
  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon


  1. Preheat oven to 375 degrees, spray a muffin pan with cooking spray and set aside.
  2. To make the topping/glaze: first place the oatmeal along with the wheat germ on a dry cookie sheet. Toast in the 375 degree oven for about 2-3 minutes. Set oatmeal and wheat germ aside while you get the other ingredients ready.
  3. In a small to medium bowl, combine the butter spread, brown sugar, and corn syrup. Mix well and toss in the oatmeal and wheat germ. Mix again and spoon into the muffin cups. You will have plenty for all 12 cups.
  4. On a cutting board, cut each of the 6 biscuits into 4 pieces. You will have 2 extra pieces left over. You can add those two pieces to any of the cups (someone will be extra happy)
  5. In a medium bowl combine all of the ingredients for the coating mixture. Toss all of the pieces of dough into the mixture to coat each one evenly. Again, you will have plenty of the mixture. If you have leftover you can just sprinkle it over each cup.
  6. Place 4 pieces of coated biscuit dough in each muffin cup. Put the muffin tin on a cookie sheet in case of spills.
  7. Bake for about 15 minutes or until golden brown. Turn pan around after 7 minutes for even baking. Cool for about 1-2 minutes. Have wax or parchment paper ready on the counter and invert the pan. They should all come out easily, but If they don’t take a butter knife and go around the muffin cup and try again.

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There are best when eaten while they are still warm but you can reheat them in the microwave. Enjoy these yummy, gooey treats!

More Delicious Breakfast Ideas:

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