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
Scale
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
