Description
This High-Protein Cinnamon Roll Baked Oatmeal is a delicious and nutritious breakfast that combines the comforting flavors of cinnamon rolls with the wholesome goodness of oats and protein powder. Perfect for meal prep, this baked oatmeal is easy to make, packed with protein, and offers a sweet swirl and optional icing to satisfy your morning cravings while keeping it healthy.
Ingredients
Scale
Main Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup vanilla protein powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups unsweetened almond milk (or any milk)
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1 tablespoon melted butter or coconut oil
For the Swirl
- 2 tablespoons almond butter or melted butter
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
For the Icing (optional)
- 1/4 cup Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to ensure the oatmeal doesn’t stick.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and salt. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup or honey, eggs, vanilla extract, Greek yogurt, and melted butter or coconut oil until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined into a thick batter.
- Pour and Swirl: Transfer the oatmeal mixture to the prepared baking dish. In a small bowl, mix together the almond butter, maple syrup, and cinnamon for the swirl. Drizzle this mixture over the oatmeal and use a knife to gently swirl it through the batter for that cinnamon roll effect.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and the edges are golden brown.
- Cool: Remove from the oven and let cool for 5 to 10 minutes to allow it to firm up before serving.
- Prepare and Add Icing (Optional): For the optional icing, stir together Greek yogurt, maple syrup, and vanilla extract in a small bowl, then drizzle it over the warm baked oatmeal just before serving.
Notes
- Store leftovers in the fridge for up to 5 days and reheat in the microwave or oven.
- To make this recipe dairy-free, use a plant-based protein powder and substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- This recipe is excellent for meal prep, providing a high-protein, filling breakfast that’s easy to grab and go.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 1/6 of the 8x8-inch dish)
- Calories: 280
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
