High-Protein Cinnamon Roll Baked Oatmeal Recipe
This High-Protein Cinnamon Roll Baked Oatmeal is what breakfast dreams are made of! Imagine all the nostalgic, sweet comfort of a cinnamon roll and the steady fuel of a protein-rich oatmeal square coming together in one cozy, crowd-pleasing bake. It’s a perfect balance of creamy oats, fragrant cinnamon, and just the right touch of natural sweetness, all topped off with a swirl and a luscious yogurt drizzle. Whether you’re meal prepping for busy mornings or indulging in a leisurely weekend brunch, this recipe will have everyone asking for seconds.
Ingredients You’ll Need
You don’t need a complicated shopping list to create something special—just a handful of staple ingredients that work their magic together. Each component here truly adds something important to the final dish, whether it’s creaminess, flavor, texture, or that much-loved cinnamon roll nostalgia.
- Old-fashioned rolled oats: The hearty base that gives your baked oatmeal substance and a chewy, cozy texture.
- Unsweetened almond milk (or milk of choice): Lends moisture and richness, and you can select your favorite for dairy or non-dairy needs.
- Plain Greek yogurt: Adds creaminess and, most importantly, boosts the protein content for long-lasting fullness.
- Large eggs: These are your binding agents, helping to hold everything together while also sneaking in extra protein.
- Vanilla protein powder: The secret star! It packs in flavor and a serious amount of protein without changing the texture.
- Maple syrup or honey: Brings natural sweetness and a lovely depth that pairs beautifully with cinnamon.
- Cinnamon: The heart of any cinnamon roll—fragrant and warming, it transforms the oats into something truly special.
- Baking powder: Gives the oatmeal just a bit of lift, so it’s never dense or heavy.
- Salt: Enhances all the other flavors—you won’t want to skip it!
- Vanilla extract: Adds classic bakery aroma and sweetness to each bite.
- Melted coconut oil or butter: Locks in moisture and adds a delicious richness. Either works!
- Optional chopped pecans or walnuts: For crunch and extra nutrition, these are totally worth tossing in if you have them.
- Cinnamon Swirl (optional): Coconut sugar, cinnamon, and water create that classic “cinnamon roll” ripple that looks impressive but is so easy.
- Frosting Drizzle (optional): Greek yogurt, maple syrup, and a splash of vanilla combine to make a creamy-tangy sweet finish you’ll want to lick off the spoon.
How to Make High-Protein Cinnamon Roll Baked Oatmeal
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F (175°C) and giving your 8×8-inch baking dish a light coat of grease. Whether you use coconut oil, butter, or a spritz of nonstick spray, this step ensures easy serving and cleanup later. Letting your oven fully preheat means the oatmeal bakes up evenly and with that classic golden top.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the almond milk, Greek yogurt, eggs, maple syrup, vanilla extract, and melted coconut oil or butter. This creamy blend is the foundation of your High-Protein Cinnamon Roll Baked Oatmeal—making every bite luscious, moist, and rich in protein. Whisk until the mixture is smooth and completely combined.
Step 3: Add the Dry Ingredients
Now stir in your rolled oats, vanilla protein powder, cinnamon, baking powder, and salt. Mixing these in at this stage keeps the protein powder from clumping and ensures every oat gets coated in that cinnamon goodness. If using nuts, fold them in now for that wonderful crunch and added nutrition.
Step 4: Assemble and Swirl
Pour your oatmeal mixture into the prepared baking dish and use a spatula to smooth the top. For the optional cinnamon swirl, just stir together coconut sugar, cinnamon, and a little water until you have a thick drizzle. Spoon it over the top, then take a knife and swirl it through the oat mixture for a beautiful cinnamon roll effect that bakes up with those signature streaks.
Step 5: Bake to Golden Perfection
Slide your dish into the oven and bake for 30 to 35 minutes. You’re looking for the center to be set and the top to become a lovely golden brown. The irresistible aroma of cinnamon will tell you it’s almost ready! Allow the bake to cool for about 10 minutes so it sets up, making it much easier to slice into neat squares.
Step 6: Drizzle and Serve
While your oatmeal cools a bit, stir together Greek yogurt, maple syrup, and vanilla extract for the optional frosting drizzle. Drizzle it generously over the baked oatmeal before serving. This simple yet creamy topping is reminiscent of a classic cinnamon roll icing with a wholesome, protein-packed twist.
How to Serve High-Protein Cinnamon Roll Baked Oatmeal
Garnishes
Top each square with a sprinkle of extra cinnamon, a handful of chopped toasted nuts, or even a few fresh berries for a burst of color and freshness. Don’t skip that creamy yogurt drizzle—it’s the finishing touch that brings the whole “cinnamon roll” vibe together.
Side Dishes
This High-Protein Cinnamon Roll Baked Oatmeal pairs beautifully with a side of sliced fruit, a dollop of nut butter, or even a savory egg scramble for extra staying power. If you’re serving a brunch crowd, consider offering with Greek yogurt parfaits or a simple fruit salad.
Creative Ways to Present
Serve warm squares piled high on a platter for a family-style breakfast, or package individual portions in mason jars for grab-and-go weekday fuel. For a real treat, try layering slices into a breakfast trifle with Greek yogurt and berries—it turns your High-Protein Cinnamon Roll Baked Oatmeal into a festive, Instagram-worthy centerpiece!
Make Ahead and Storage
Storing Leftovers
Leftovers are just as delicious! Store your cooled baked oatmeal in an airtight container in the refrigerator for up to 5 days. It keeps fresh and moist, making it ideal for meal prepping breakfast at the start of the week.
Freezing
Freeze slices wrapped tightly in plastic wrap, then pop them into a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator or microwave gently when you need a quick, healthy breakfast fix.
Reheating
To reheat, simply microwave individual squares for about 30 to 45 seconds, or warm in a 350°F oven until heated through. Add an extra dollop of yogurt or a splash of milk if you like your baked oatmeal extra creamy!
FAQs
Can I make this without protein powder?
Yes! You can omit the protein powder if you don’t have it on hand—you’ll still get a protein boost from the Greek yogurt and eggs, though the overall count will be a little lower. The texture will remain tender and satisfying.
What’s the best milk to use in High-Protein Cinnamon Roll Baked Oatmeal?
Any milk will work here! Unsweetened almond, oat, dairy, or soy milk are all great choices. Just pick what you love or have in the fridge for the best results.
Is this recipe gluten-free?
If you use certified gluten-free rolled oats and make sure your protein powder is also gluten-free, this recipe is a naturally gluten-free breakfast option that everyone can enjoy.
Can I make it dairy-free?
Absolutely! Use any non-dairy yogurt (like almond or coconut) and a plant-based protein powder. The results are just as creamy and delicious, with all the same decadent flavors.
How can I keep the cinnamon swirl from sinking?
If your swirl ingredients are too watery, they may sink into the oatmeal. Be sure the mixture is quite thick, and always swirl just the very top layer for those picture-perfect streaks on your High-Protein Cinnamon Roll Baked Oatmeal.
Final Thoughts
If you’re looking for a breakfast that feels like a treat but fits your healthy, protein-packed lifestyle, give this High-Protein Cinnamon Roll Baked Oatmeal a try. It’s easy, nourishing, and guaranteed to add a little joy to your morning routine. Share a pan with family or friends, and let every bite remind you that good food can be both wholesome and downright fun!
Print
High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of a cinnamon roll with this high-protein twist on classic baked oatmeal. Perfect for meal prep or a leisurely breakfast, this dish is both nutritious and delicious.
Ingredients
Main Oatmeal Mixture:
- 2 cups old-fashioned rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vanilla protein powder
- 1/4 cup maple syrup or honey
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
Optional Cinnamon Swirl:
- 2 tablespoons coconut sugar
- 1 tablespoon cinnamon
- 1 teaspoon water
Optional Frosting Drizzle:
- 2 tablespoons Greek yogurt
- 1 tablespoon maple syrup
- Splash of vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare oatmeal mixture: In a bowl, whisk almond milk, Greek yogurt, eggs, maple syrup, vanilla, and melted coconut oil. Stir in oats, protein powder, cinnamon, baking powder, and salt until combined.
- Bake: Pour mixture into the baking dish. For the swirl, mix cinnamon, coconut sugar, and water; drizzle over the top. Bake for 30–35 minutes until set.
- Cool and drizzle: Let cool for 10 minutes. Whisk Greek yogurt, maple syrup, and vanilla for drizzling; drizzle over oatmeal before serving.
Notes
- This baked oatmeal can be stored in the fridge for up to 5 days.
- For a dairy-free version, use plant-based yogurt and protein powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
