Melt-in-Your-Mouth High Protein Cinnamon Roll Baked Oatmeal

Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Melt-in-Your-Mouth High Protein Cinnamon Roll Baked Oatmeal is basically a warm hug that also does squats for your breakfast. It tastes like a cinnamon roll but skips the rollercoaster of sticky dough drama and keeps the protein. Win win.

If you are into breakfast that feels indulgent but actually helps you stay full until lunch, stick around. Also, if you want a fun twist on bakery vibes try pairing this with my favorite cinnamon roll mashup found here apple pie cinnamon rolls. Just saying.

Why This Recipe is Awesome

• It feels indulgent but behaves like a responsible adult. You get cinnamon roll vibes with actual nutrition.
• It is quick to throw together and mostly fuss free. No yeast, no waiting, no soggy center.
• It holds up well for meal prep. Bake on Sunday, enjoy warm slices all week.
• It is flexible. Want walnuts or chocolate chips? Go crazy.
• It is idiot proof. Seriously, even I did not mess this up and I once burned water.

Ingredients You’ll Need

• 2 cups rolled oats. Use old fashioned oats for the best texture.
• 1 cup milk dairy or non dairy, your call.
• 2 eggs. They help everything set into that dreamy texture.
• 1/4 cup protein powder. Vanilla works great. No judgment if yours is mystery flavor.
• 1/4 cup maple syrup or honey. Sweetness keeps it cozy.
• 1 teaspoon vanilla extract. Tiny detail big payoff.
• 1 teaspoon baking powder. For a light, cakey lift.
• 1 teaspoon cinnamon. Yes more cinnamon please.
• 1/2 teaspoon salt. Balances the sweet.
• 1/2 cup chopped walnuts or pecans optional but crunchy and excellent.
• 1/2 cup raisins or chocolate chips optional for the inner pockets of joy.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish. A 9 by 9 works great or a loaf pan if you prefer slices.
2. In a large bowl mix the rolled oats protein powder baking powder cinnamon and salt. Stir so the dry ingredients get cozy together.
3. In another bowl whisk together the milk eggs maple syrup and vanilla extract until smooth. Use a fork or whisk and get some arm action in.
4. Combine the wet and dry ingredients adding in nuts and raisins or chocolate chips if using. Stir until everything looks evenly blended.
5. Pour the mixture into the greased baking dish and spread evenly. Smooth the top with a spatula but do not press it flat like a pancake.
6. Bake for 25 to 30 minutes or until set and golden on top. A toothpick should come out mostly clean with a few moist crumbs.
7. Allow to cool slightly then slice and serve warm. It firms up as it cools so resist the urge to shovel it in while it is molten.

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Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. The oven needs to be ready to do its job.
• Overmixing the batter. Mix until combined and then stop. Overworking makes the texture dense.
• Skipping the baking powder. Yes you can try to wing it but it will be sad and flat.
• Baking too long because the top is golden. Check with a toothpick near the center. You want it set not dry.
• Cutting while boiling hot. It falls apart. Let it chill for a few minutes so slices look pretty and hold together.
• Using instant oats. They will make it mushier. Stick to rolled oats for that perfect baked oatmeal feel.

Alternatives & Substitutions

• No eggs or vegan? Use 1/2 cup mashed banana or 1/4 cup flaxseed mixed with 3/4 cup water per egg. Texture changes a bit but still yum.
• Protein powder missing? Swap with 1/4 cup almond flour or oat flour but expect slight changes in protein level.
• No maple syrup or honey? Use brown sugar or coconut sugar plus a splash more milk. Do not overdo dry sugar or it will clump.
• Want it nut free? Omit nuts or swap for sunflower seeds for crunch.
• Want phone friendly dessert? Use chocolate chips instead of raisins and call it breakfast cake.
• Low carb tweak? Swap some oats for almond flour but do not swap all or structure will collapse. IMO a partial swap works better.

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FAQ
What if I do not have protein powder Can I still make this
Of course. Swap the protein powder for 1/4 cup oat flour or almond flour. It will change the protein stats but still be tasty.

Can I freeze the leftovers
Yes. Slice and freeze individually. Reheat in the microwave a minute or in the oven until warm. FYI this keeps texture nicely.

Can I make it in a muffin tin
Yes make mini portions in a muffin tin and bake about 18 to 22 minutes. They turn out cute and portable.

How do I keep it from drying out in the oven
Watch your bake time. Start checking at 22 minutes. You want a tender center not toast.

Is this recipe good for meal prep
Absolutely. It stores well in the fridge for up to five days and reheats beautifully. Great for busy mornings.

Can I add a glaze like a cinnamon roll
Sure. Mix 1/2 cup powdered sugar with 1 to 2 tablespoons milk and a dash of vanilla. Drizzle after cooling slightly. It makes it feel extra special.

Final Thoughts
You just created a breakfast that tastes fancy but did not cost you an hour of kneading. Pat yourself on the back. This baked oatmeal gives you cinnamon roll pleasure without the pastry drama and with a respectable protein flex. Bring it to brunch or keep it for personal hero moments. Either way you win.

Now go impress someone or yourself with your new culinary skills. You earned it. Bake it warm top it with yogurt or a drizzle and enjoy that cozy victory lap.

Conclusion
Want a vegan spin or love seeing other takes For a vegan version check out this Cinnamon Roll Vegan Baked Oatmeal to adapt the recipe easily. If you want another simple cinnamon roll baked oats inspo try this Cinnamon Roll Baked Oats for extra ideas and flavor combos.

Melt-in-Your-Mouth High Protein Cinnamon Roll Baked Oatmeal

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: High Protein, Vegetarian

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Description

A delightful baked oatmeal that combines the comforting taste of cinnamon rolls with the nutrition of protein, perfect for breakfast or meal prep.

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Ingredients

Scale 1x2x3x

• 2 cups rolled oats
• 1 cup milk (dairy or non-dairy)
• 2 eggs
• 1/4 cup protein powder (vanilla preferred)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chocolate chips (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish (9×9 inch works great).
2. In a large bowl, mix rolled oats, protein powder, baking powder, cinnamon, and salt.
3. In another bowl, whisk together milk, eggs, maple syrup, and vanilla extract until smooth.
4. Combine wet and dry ingredients, adding nuts and raisins or chocolate chips if using.
5. Pour the mixture into the greased baking dish and spread evenly.
6. Bake for 25 to 30 minutes or until set and golden on top.
7. Allow to cool slightly, then slice and serve warm.

Notes

This recipe holds up well for meal prep and is flexible with ingredient substitutions.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 100mg

Keywords: baked oatmeal, cinnamon roll, breakfast recipe, high protein, meal prep