Description
The coziest way to pack protein into your morning! This Cinnamon Roll Baked Oatmeal tastes like dessert but fuels like a champion breakfast that keeps hunger at bay for hours.
Ingredients
Scale
- 2½ cups (240g) old-fashioned rolled oats
- 2 scoops (60g) vanilla protein powder
- 1 tablespoon (7g) ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup (245g) plain Greek yogurt
- 1 cup (240ml) unsweetened almond milk
- ¼ cup (60ml) pure maple syrup
- 2 tablespoons (30ml) melted coconut oil
- 2 teaspoons vanilla extract
- 3 tablespoons (45g) brown sugar or coconut sugar
- 1 tablespoon (15g) melted butter or coconut oil
- 2 teaspoons ground cinnamon
- ¼ cup (60g) Greek yogurt
- 2 tablespoons (30g) cream cheese, softened
- 1 tablespoon maple syrup
- ½ scoop (15g) vanilla protein powder
- 1–2 tablespoons almond milk
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine oats, protein powder, flaxseed, baking powder, and salt.
- In a separate bowl, whisk together eggs, Greek yogurt, almond milk, maple syrup, coconut oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- In a small bowl, mix brown sugar, melted butter, and cinnamon until it forms a paste.
- Pour half the oatmeal mixture into the prepared baking dish, drizzle with half the cinnamon mixture.
- Add remaining oatmeal batter, then drizzle with remaining cinnamon mixture. Use a knife to create swirls throughout.
- Bake for 35-40 minutes until center is set and edges are golden brown.
- While baking, whisk together Greek yogurt, cream cheese, maple syrup, and protein powder. Add almond milk until reaching a pourable consistency.
- Allow oatmeal to cool 10-15 minutes before drizzling with protein glaze.
- Serve warm or refrigerate for up to 5 days in an airtight container.