High-Protein Cinnamon Roll Baked Oatmeal Recipe
Get ready to make breakfast your favorite meal of the day with this irresistible High-Protein Cinnamon Roll Baked Oatmeal! Imagine the cozy flavors of a freshly-baked cinnamon roll—soft oats, fragrant cinnamon, and a creamy swirl of sweet frosting—all packed with a protein punch to keep you nourished and full. Whether you’re fueling up for a busy morning or treating yourself to a leisurely brunch, this dish checks off all the boxes: comforting, satisfying, and secretly wholesome.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a handful of everyday staples can transform into such a warm, bakery-inspired treat. Each ingredient serves a special purpose, creating the thick, chewy base and gorgeous “frosting” that make this High-Protein Cinnamon Roll Baked Oatmeal so memorable.
- Rolled oats: The star of the show, bringing wholesome texture and nutty flavor to the oatmeal base.
- Unsweetened vanilla almond milk: Adds a subtle vanilla note and keeps the oats creamy without extra calories.
- Nonfat plain Greek yogurt: Infuses protein and gives the oatmeal its signature soft, almost cake-like crumb.
- Liquid egg whites: A sneaky way to boost protein, they also help the oatmeal bake up fluffy and cohesive.
- Monk fruit sweetener (or preferred zero-calorie sweetener): Sweetens everything up with zero guilt—no sugar crash here!
- Vanilla extract: Rounds out the flavors with that distinct cozy bakery aroma.
- Ground cinnamon: The signature spice that ties everything into that nostalgic cinnamon roll flavor.
- Baking powder: Ensures the baked oatmeal rises just enough for a light, cake-like texture.
- Salt: Balances the sweetness and brings all the flavors into focus.
- Fat-free cream cheese: Forms the rich and creamy drizzle you’ll want on every bite.
- Unsweetened vanilla almond milk (for frosting): Loosens up the frosting for that perfect drizzle consistency.
How to Make High-Protein Cinnamon Roll Baked Oatmeal
Step 1: Prepare the Batter
Start by gathering all your ingredients—this makes the whole process much smoother. In a large bowl, whisk together the almond milk, Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until perfectly combined. Now add in your rolled oats, cinnamon, baking powder, and salt. Stir well, making sure the oats are fully coated—the mixture should look creamy and fragrant. For the best results and maximum flavor, cover the bowl and let it soak in the refrigerator for several hours, or ideally overnight. This allows the oats to absorb all those amazing flavors, resulting in a baked oatmeal that’s tender and cohesive.
Step 2: Bake the Oatmeal
Preheat your oven to 350°F (175°C), and lightly grease an 8×8-inch baking dish or line it with parchment for effortless cleanup. Pour the soaked oat mixture into the prepared dish, spreading it evenly into all the corners. Bake for 45 to 60 minutes, until the oatmeal is golden around the edges and the center sets—a toothpick inserted should come out nearly clean. Let it cool just a bit so it’s easier to frost and slice, but trust me—warm is where the magic’s at!
Step 3: Prepare the Frosting
While the oatmeal bakes, whip up your frosting: in a small bowl, combine the fat-free cream cheese, monk fruit sweetener, and enough almond milk to get a pourable, creamy consistency. Whisk until completely smooth and dreamy. This frosting is everything—it’s what turns baked oatmeal into a true cinnamon roll moment.
Step 4: Serve and Enjoy
Once your oatmeal has cooled just slightly, drizzle the cream cheese frosting all over the top, letting it pool into the cracks and crevices. Slice into nine hearty squares and serve warm. The aroma alone will pull everyone to the table! Consider this your new reason to jump out of bed in the morning.
How to Serve High-Protein Cinnamon Roll Baked Oatmeal
Garnishes
A little extra flair never hurts! Sprinkle on a dusting of cinnamon before serving, or add a few toasted pecans or walnuts for crunch. If you love a sweet touch, a drizzle of pure maple syrup or a few fresh berries on top brings color and freshness to every bite.
Side Dishes
Pair your High-Protein Cinnamon Roll Baked Oatmeal with favorites like scrambled eggs, a refreshing fruit salad, or Greek yogurt topped with honey for an extra protein boost. Coffee or a cinnamon-spiced chai latte are perfect sips alongside—it’s a breakfast that truly feels special.
Creative Ways to Present
Slice and stack the baked oatmeal like thick cinnamon roll bars and serve on a platter for brunch parties—drizzle each piece right before serving for dramatic effect. For a grab-and-go option, bake the mixture in muffin tins for portable, ultra-cute mini oat cakes. Or top each portion with a scoop of yogurt and a sprinkle of cinnamon sugar for a parfait-inspired dessert.
Make Ahead and Storage
Storing Leftovers
Any leftover High-Protein Cinnamon Roll Baked Oatmeal keeps beautifully. Simply transfer the cooled pieces to an airtight container and store them in the fridge for up to 4 days. The flavors continue to meld and the oatmeal stays just as luscious as when it was fresh out of the oven.
Freezing
If you want to plan even further ahead, these bars freeze like a charm! Wrap individual portions tightly in plastic wrap, then pop them into a freezer bag or container. They’ll keep for up to 2 months, making them perfect for batch meal prep or for those mornings when you need something delicious, instantly.
Reheating
To warm up, simply microwave a piece for about 30 to 60 seconds, or reheat in a 300°F oven until heated through. Add a splash of almond milk if you like things extra soft. If you’ve stored the frosting separately, drizzle after reheating for the freshest taste and texture.
FAQs
Can I use steel-cut oats for this recipe?
Steel-cut oats require a much longer cooking and soaking time and won’t yield the same tender consistency. Stick with rolled oats for the best High-Protein Cinnamon Roll Baked Oatmeal experience!
Is it possible to make this dairy-free?
Absolutely! Swap the Greek yogurt for a plant-based yogurt, and use dairy-free cream cheese for the frosting. Make sure your substitutions pack in some protein for a similar nutritional punch.
Can I replace the monk fruit sweetener?
Of course. Any granulated zero-calorie sweetener or even coconut sugar works well—keep in mind that this may adjust the flavor and nutritional content slightly, so choose what tastes best to you.
Should I let the batter soak overnight?
While not strictly necessary, overnight soaking ensures the oats are infused with all the flavors and soften just right, making the oatmeal extra creamy and cohesive when baked.
How do I keep the frosting drizzle from seeping in?
Allow the baked oatmeal to cool slightly before drizzling on the frosting for the most picture-perfect topping. If serving later, wait to drizzle just before eating for the prettiest presentation.
Final Thoughts
If you’re craving a hearty and nourishing breakfast that feels truly special, give this High-Protein Cinnamon Roll Baked Oatmeal a spot on your table. It’s warming, satisfying, and guaranteed to bring a smile, whether you’re feeding family or just treating yourself. One bite and you’ll understand why it’s a breakfast favorite in my home—hope it becomes yours too!
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High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Total Time: 1 hour
- Yield: 9 pieces 1x
- Diet: Vegetarian
Description
Indulge in a guilt-free treat with this High-Protein Cinnamon Roll Baked Oatmeal recipe. It’s a delicious and satisfying breakfast option that’s perfect for a cozy morning at home.
Ingredients
Baked Oatmeal:
- 1 cup rolled oats
- 1 cup unsweetened vanilla almond milk
- ½ cup nonfat plain Greek yogurt
- ½ cup liquid egg whites
- 2 tablespoons monk fruit sweetener (or preferred zero-calorie sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Frosting:
- 2 tablespoons fat-free cream cheese
- 2–3 tablespoons unsweetened vanilla almond milk
- 1 tablespoon monk fruit sweetener (or preferred zero-calorie sweetener)
Instructions
- Prepare the Batter: In a large bowl, whisk together almond milk, Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until well combined. Add rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients, stirring until fully incorporated. Cover and let the mixture soak in the refrigerator for several hours or overnight.
- Bake the Oatmeal: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper. Pour the soaked oat mixture into the baking dish and spread evenly. Bake for 45-60 minutes, or until the center is set and a toothpick comes out clean. Let cool slightly.
- Prepare the Frosting: In a small bowl, whisk together fat-free cream cheese, monk fruit sweetener, and almond milk until smooth and drizzle-able.
- Serve: Drizzle the frosting over the baked oatmeal. Slice into 9 pieces and serve warm.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg
Keywords: High-Protein, Cinnamon Roll, Baked Oatmeal, Breakfast, Healthy
