Description
This High-Protein Cinnamon Roll Baked Oatmeal is a nutritious and delicious breakfast option that combines the comforting flavors of cinnamon rolls with the wholesome goodness of oats and protein. It’s perfect for a healthy start to your day, packed with protein and fiber, while being naturally sweetened and easy to prepare.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Cinnamon Swirl
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon water
Glaze
- 1/4 cup plain Greek yogurt
- 1 tablespoon maple syrup
- 1–2 teaspoons milk (to thin, if needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and salt, ensuring even distribution of all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the unsweetened almond milk, applesauce, eggs, maple syrup, vanilla extract, and melted coconut oil or butter until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until fully combined into a uniform batter.
- Pour into Baking Dish: Transfer the batter to the prepared baking dish and spread it out evenly to ensure even baking.
- Prepare Cinnamon Swirl: In a small bowl, mix the coconut sugar, cinnamon, and water together, then drizzle this mixture evenly over the top of the oatmeal batter. Use a knife to gently swirl the cinnamon mixture into the surface, creating the signature cinnamon roll effect.
- Bake: Place the baking dish in the oven and bake for 30–35 minutes, or until the center is set and the top turns golden brown.
- Cool Slightly: Remove from the oven and let the baked oatmeal cool slightly to set and become easier to slice.
- Make the Glaze: In a small bowl, whisk together the plain Greek yogurt, maple syrup, and milk until smooth and pourable. Adjust the consistency with milk as needed.
- Serve: Drizzle the glaze over the warm baked oatmeal squares before serving for a creamy, sweet finish.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze individual portions for convenient meal prep.
- You can use any favorite protein powder; vanilla or unflavored work best for balanced flavor.
- Adjust sweetness according to your taste, especially if you use a sweetened protein powder.
- For a dairy-free glaze, substitute Greek yogurt with a plant-based yogurt alternative.