If you love breakfast as much as I do, prepare to fall head over heels for this High-Protein Cinnamon Roll Baked Oatmeal. It takes everything magical about gooey cinnamon rolls and transforms those flavors into a wholesome, protein-packed, make-ahead breakfast you’ll crave all week long. Imagine warm cinnamon, sweet swirls, and a tender, hearty texture—plus a boost of protein to keep you full and energized. This dish is perfect for busy mornings, leisurely brunches, or healthy meal prep with irresistible bakery vibes!
Ingredients You’ll Need
Each ingredient in this recipe isn’t just along for the ride—they all bring their own charm, flavor, or health perks. Here’s a closer look at what you’ll need and why these simple staples come together to make such a star dish.
- Old-fashioned rolled oats: The sturdy backbone of baked oatmeal, these oats soak up flavor and provide satisfying chew.
- Baking powder: A touch of lift makes the oatmeal fluffy rather than dense.
- Ground cinnamon: The unmistakable spice that brings cinnamon roll magic to life in every bite.
- Salt: Just a pinch brings out all the flavors and balances the sweetness.
- Unsweetened almond milk (or milk of choice): Keeps things moist and creamy without overpowering the cinnamon flavor.
- Plain Greek yogurt: Adds serious protein and makes the baked oatmeal deliciously tender.
- Large eggs: These bind everything together for the perfect texture.
- Maple syrup or honey: Natural sweetness with a hint of richness, complementing the cinnamon roll classic flavors.
- Vanilla extract: Enhances the overall aroma and warmth—every good cinnamon roll needs some!
- Vanilla protein powder (about 30g): Bumps up the protein content without sacrificing taste, making this a truly satisfying breakfast.
- Melted coconut oil or butter: Provides a subtle richness and ensures a moist, tender crumb.
- Light brown sugar (for cinnamon swirl): Delivers that unmistakable cinnamon roll swirl with a lovely caramel touch.
- Cinnamon (for swirl): A double dose ensures every corner is packed with cozy spice.
- Optional glaze: Plain Greek yogurt, maple syrup, and a splash of milk: For that true cinnamon roll finish, a tangy-sweet drizzle is the cherry on top!
How to Make High-Protein Cinnamon Roll Baked Oatmeal
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by setting your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This ensures easy serving and helps your oatmeal bake up perfectly golden every time.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, baking powder, cinnamon, salt, and protein powder. Stir them well to make sure every oat gets an even coat of those sweet, spicy flavors, giving your oatmeal balance in every bite.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the almond milk, Greek yogurt, eggs, maple syrup, vanilla, and melted coconut oil. This mixture creates a creamy, luscious base that keeps your High-Protein Cinnamon Roll Baked Oatmeal moist and packed with flavor.
Step 4: Combine Everything and Fill the Pan
Pour the wet ingredients into the dry ingredients and gently stir to combine. Don’t overmix—a few streaks are perfectly fine. Pour the batter into your prepared dish, spreading it evenly so the oatmeal bakes uniformly.
Step 5: Make and Swirl the Cinnamon Sugar Mixture
In a small bowl, blend the brown sugar with a teaspoon of cinnamon. Sprinkle this sweet-and-spicy goodness over the top of your oatmeal mixture, then use a knife to swirl it in for that classic cinnamon roll look and flavor in every scoop.
Step 6: Bake to Perfection
Slide your baking dish into the oven and let it work its magic for about 35–40 minutes. You’re aiming for a set center and a lightly golden top. Let the oatmeal cool for a few minutes, so you can slice it easily without falling apart.
Step 7: Optional Glaze
If you’re all about that icing on top, mix together the Greek yogurt, maple syrup, and a splash of milk. Drizzle it over your warm High-Protein Cinnamon Roll Baked Oatmeal, and get ready for a breakfast treat that truly feels special!
How to Serve High-Protein Cinnamon Roll Baked Oatmeal
Garnishes
A final flourish can make every piece feel extra special. Try a drizzle of the tangy yogurt glaze for true cinnamon roll vibes, or sprinkle some extra cinnamon and chopped toasted nuts for crunch. A few fresh berries on the side add color as well as a gentle tart contrast.
Side Dishes
This hearty bake pairs perfectly with a side of fresh fruit salad, crisp apple slices, or, for an indulgent weekend brunch, a scoop of creamy Greek yogurt. And of course, a hot cup of coffee or spiced chai brings the bakery experience right to your kitchen table.
Creative Ways to Present
Slice the High-Protein Cinnamon Roll Baked Oatmeal into bars for a grab-and-go breakfast, or serve wedges with a dollop of yogurt and an extra swirl of maple syrup for brunch guests. For meal prep, wrap portions individually for quick school or workday snacks!
Make Ahead and Storage
Storing Leftovers
High-Protein Cinnamon Roll Baked Oatmeal keeps wonderfully in the fridge for up to five days. Store squares in an airtight container to retain their soft, tender bite, and just grab a piece whenever you need a nourishing snack or breakfast.
Freezing
This oatmeal bake is perfect for freezing, making busy mornings a breeze! Let the cooled oatmeal squares freeze individually on a tray, then store them in a bag or container. Pop out a portion whenever you’re ready for a cinnamon roll moment—no stress.
Reheating
Warm slices gently in the microwave for about 30 seconds or until heated through. For a crispier edge, reheat in a toaster oven or under the broiler for a minute, bringing back just-baked nostalgia in no time.
FAQs
Can I use quick oats instead of old-fashioned oats?
You can, but the texture will be softer and less chewy. For that classic baked oatmeal experience with plenty of body, stick with old-fashioned rolled oats if possible.
What’s the best way to make this recipe dairy-free?
Simply use a plant-based protein powder and swap in a non-dairy yogurt like coconut or almond-based options. These tweaks keep the High-Protein Cinnamon Roll Baked Oatmeal just as delicious and friendly for all diets.
Is there a way to reduce the sugar even more?
Absolutely! Use less maple syrup or swap half with a zero-calorie liquid sweetener. You can also skip the optional glaze or cut back the cinnamon swirl sugar, without sacrificing flavor.
Can I prep this ahead for meal prep?
Yes! High-Protein Cinnamon Roll Baked Oatmeal is a meal-prepper’s dream. Slice into individual portions after baking, store in airtight containers or wrap, and you’re set for the week—just grab, reheat, and go.
How do I make sure my protein powder doesn’t make it chalky?
Choose a high-quality vanilla protein powder you already enjoy in smoothies. Sifting it with the dry ingredients helps prevent lumps, and the Greek yogurt helps keep everything moist and smooth.
Final Thoughts
Give this High-Protein Cinnamon Roll Baked Oatmeal a try and let it bring some delicious, comforting energy to your mornings! Each bite is packed with warm cinnamon, tender oats, and a surprising hit of protein—perfect for fueling your day with a little touch of bakery joy. Enjoy every slice!
Print
High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful twist on traditional oatmeal with this High-Protein Cinnamon Roll Baked Oatmeal recipe. Packed with protein and comforting flavors, this baked oatmeal is perfect for a satisfying and nutritious breakfast.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 scoop vanilla protein powder (about 30g)
Wet Ingredients:
- 1 cup unsweetened almond milk (or milk of choice)
- ½ cup plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
For Cinnamon Swirl:
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
Optional Glaze:
- ¼ cup plain Greek yogurt
- 1 tablespoon maple syrup
- Splash of milk (to thin)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, salt, and protein powder.
- Prepare wet ingredients: In another bowl, whisk together almond milk, Greek yogurt, eggs, maple syrup, vanilla, and melted coconut oil.
- Combine wet and dry ingredients: Pour wet ingredients into the dry mixture and mix well. Pour the mixture into the prepared baking dish.
- Create cinnamon swirl: In a small bowl, mix brown sugar and cinnamon. Sprinkle this mixture evenly over the oatmeal and swirl lightly with a knife.
- Bake: Bake for 35 to 40 minutes until the center is set and the top is golden.
- Cool and serve: Allow the baked oatmeal to cool slightly before serving. Optionally, prepare the glaze by whisking together yogurt, maple syrup, and milk, and drizzle over the oatmeal.
Notes
- Store leftovers in the fridge for up to 5 days or freeze individual squares for grab-and-go breakfasts.
- Use a plant-based protein powder for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
