High-Protein Cinnamon Roll Baked Oatmeal Recipe
If you’ve ever dreamed of enjoying the comforting, sweet flavor of a cinnamon roll without the guilt and with an added boost of nutrition, you’re absolutely going to love this High-Protein Cinnamon Roll Baked Oatmeal Recipe. It’s like your favorite cinnamon roll transformed into a wholesome, protein-packed breakfast or snack that’s easy to make and simply irresistible. The warm cinnamon and vanilla notes blend perfectly with creamy baked oats, all topped with a luscious, light frosting that brings it together like a true indulgence.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect balance of taste, texture, and nutrition in this dish. From the hearty rolled oats providing fiber and structure to the protein-rich Greek yogurt and egg whites, every item is there to make this baked oatmeal a delicious, healthy treat.
- Rolled oats: The base of the dish, adding fiber and a satisfying chew.
- Unsweetened vanilla almond milk: Adds moisture and a subtle vanilla flavor without extra sugar.
- Nonfat plain Greek yogurt: Contributes creaminess and boosts the protein content without heaviness.
- Liquid egg whites: Power up the protein and help bind the ingredients together.
- Monk fruit sweetener: A zero-calorie sweetener that keeps things sweet without the guilt.
- Vanilla extract: Enhances the comforting aroma and depth of flavor.
- Ground cinnamon: The star spice that gives this dish its classic cinnamon roll taste.
- Baking powder: A little lift for lightness and fluffiness.
- Salt: Balances the sweetness and boosts all the flavors.
- Fat-free cream cheese: For the frosting, adds tang and creaminess without extra fat.
How to Make High-Protein Cinnamon Roll Baked Oatmeal Recipe
Step 1: Prepare the Batter
Start by whisking together the almond milk, Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener in a large bowl until everything is perfectly blended. Then stir in your rolled oats, ground cinnamon, baking powder, and salt. This mixture needs time for the oats to soak up the moisture and flavors, so cover and refrigerate it for a few hours or even overnight—that’s the secret to a soft and creamy baked oatmeal base.
Step 2: Bake the Oatmeal
Once your batter has soaked, preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to make cleanup a breeze. Pour the batter evenly into the dish and bake for 45 to 60 minutes. You’ll know it’s done when the center sets and a toothpick comes out clean. Let it cool a bit—this will help the baked oatmeal hold its shape when you cut into it.
Step 3: Prepare the Frosting
While the oatmeal cools, whisk together the fat-free cream cheese, monk fruit sweetener, and a few tablespoons of almond milk until the frosting is perfectly smooth and drizzle-able. This frosting adds that iconic cinnamon roll cream cheese tang without piling on excess calories or fat.
Step 4: Serve
Drizzle your homemade frosting over the slightly cooled baked oatmeal, slice into nine generous pieces, and get ready to dig into all the cozy flavors with none of the guilt. Serve warm for the best experience!
How to Serve High-Protein Cinnamon Roll Baked Oatmeal Recipe
Garnishes
To make each serving feel extra special, consider adding a light dusting of cinnamon or a sprinkle of toasted chopped nuts on top. Fresh berries or a few sliced bananas also pair beautifully—adding natural sweetness and a pop of color that looks as fabulous as it tastes.
Side Dishes
Because this recipe is already packed with protein and fiber, you can keep sides simple and complementary. A cup of your favorite herbal tea or a small bowl of fresh fruit makes a refreshing counterpoint. If you want an extra protein punch, a dollop of cottage cheese or a hard-boiled egg works beautifully alongside this dish.
Creative Ways to Present
Get a little creative by serving this baked oatmeal in individual ramekins or muffin tins for perfectly portioned breakfasts on the go. You could also swirl a spoonful of natural nut butter into the batter before baking for a nutty twist, or layer it with Greek yogurt and fresh fruit in a glass for a pretty parfait-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover High-Protein Cinnamon Roll Baked Oatmeal Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. This makes it a wonderful option for meal prepping your breakfasts or snacks for the week ahead.
Freezing
If you want to save some for even longer, slice the baked oatmeal into individual portions and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to three months, ready to heat up whenever you need a nutritious and tasty treat.
Reheating
Reheat individual slices in the microwave for about 30-45 seconds or until warmed through. If you prefer a crispier top, a quick zap in a toaster oven works wonderfully too. Add a fresh drizzle of frosting or a splash of almond milk to revive that fresh-baked charm.
FAQs
Can I use regular milk instead of almond milk?
Absolutely! Regular dairy milk or any other plant-based milk will work fine. Just keep in mind that almond milk adds a subtle vanilla hint without extra sweetness, so adjust any sweeteners accordingly.
Is it necessary to soak the oat mixture overnight?
While not mandatory, soaking allows the oats to soften and soak up flavor, resulting in a more tender, custard-like texture. If you’re short on time, a couple of hours works too, but overnight is ideal.
Can I make this recipe vegan?
This recipe relies on egg whites and nonfat Greek yogurt for protein and texture, so it’s not inherently vegan. However, you could experiment with flax or chia egg substitutes and plant-based yogurt, though texture and protein content will vary.
What kind of sweeteners work best?
Monk fruit sweetener is great here because it’s zero-calorie and doesn’t affect blood sugar. You can substitute erythritol or stevia as well, but avoid liquid sweeteners like honey or maple syrup since they might alter the batter’s consistency.
Can I add mix-ins like nuts or fruit?
Definitely! Chopped nuts, raisins, or chopped apples add delightful texture and flavor. Just fold them in after mixing your batter before soaking so they’re evenly distributed.
Final Thoughts
This High-Protein Cinnamon Roll Baked Oatmeal Recipe is such a wonderful way to start your day or power up your afternoon with a sweet treat that’s actually good for you. It feels indulgent while fueling your body with nourishing ingredients, making it an absolute pantry and freezer staple. I promise, once you try it, it’ll quickly become one of your favorite go-to breakfasts.
Print
High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Total Time: 5 hours (including soaking)
- Yield: 9 servings 1x
- Diet: Low Fat
Description
This High-Protein Cinnamon Roll Baked Oatmeal is a nutritious and delicious breakfast option that combines the wholesome goodness of oats with the warm flavors of cinnamon and a creamy, low-calorie frosting. Packed with protein from liquid egg whites and Greek yogurt, it’s a satisfying dish perfect for meal prep or a cozy morning treat.
Ingredients
Oatmeal Batter
- 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 the almond milk, nonfat plain Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until fully combined. Add in the rolled oats, ground cinnamon, baking powder, and salt, stirring well until the mixture is uniform. Cover the bowl and refrigerate for several hours or overnight to allow the oats to soak and absorb the flavors.
- Bake the Oatmeal: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish lightly or line it with parchment paper to prevent sticking. Pour the soaked oat mixture into the dish and spread it evenly. Bake for 45 to 60 minutes until the center is fully set and a toothpick inserted comes out clean. Once baked, let the oatmeal cool slightly before serving.
- Prepare the Frosting: In a small bowl, whisk together the fat-free cream cheese, monk fruit sweetener, and 2 to 3 tablespoons of unsweetened vanilla almond milk until the frosting is smooth and drizzle-able. Adjust almond milk quantity to reach desired consistency.
- Serve: Drizzle the prepared frosting evenly over the warm baked oatmeal. Cut into 9 portions and serve immediately for a comforting, protein-packed breakfast treat.
Notes
- For best flavor, soak the oats overnight to soften and blend the cinnamon flavor well.
- You can substitute monk fruit sweetener with any other zero-calorie sweetener or a natural sweetener of choice, adjusting sweetness to taste.
- If preferred, use a non-dairy cream cheese alternative to make the frosting vegan-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
- To add extra texture, you may sprinkle chopped nuts or seeds on top before baking.
- Prep Time: 10 minutes (plus 4+ hours soaking time)
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
