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High Protein Cinnamon Roll Baked Oatmeal

Imagine waking up to a breakfast that not only fills your home with a mouthwatering aroma but also nourishes your body with a hearty dose of protein. Our High Protein Cinnamon Roll Baked Oatmeal is exactly that—a warm, comforting dish that blends the familiar flavors of cinnamon rolls with the wholesome goodness of oats. Perfect for busy mornings or a cozy weekend brunch, this delightful recipe is a game changer for elevating your breakfast routine.

Why Make This Recipe

Packed with protein to fuel your day ahead.
Wholesome ingredients make it a guilt-free treat for any meal.
Flexible enough for meal prep, ensuring you have delicious breakfast options at your fingertips.

Satisfy your sweet cravings and your dietary goals, making this a win-win choice for anyone looking to enjoy something delicious and nutritious.

Simple Way to Prepare High Protein Cinnamon Roll Baked Oatmeal

Steps to Create Your Cinnamon Roll Wonder

Making High Protein Cinnamon Roll Baked Oatmeal is simple and requires just a few steps to produce a breakfast that rivals your favorite bakery treats. Here’s how you can whip up this dish that’s destined to be a favorite in your home.

Ingredients

To get started, here’s what you’ll need:

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
2 tablespoons fat-free cream cheese (for frosting)
2-3 tablespoons unsweetened vanilla almond milk (for frosting)
1 tablespoon monk fruit sweetener (for frosting)

Directions

Preheat your oven and prepare your baking dish
First things first, let’s get that oven ready! Preheat your oven to 375°F (190°C). While it’s heating up, grab an 8×8-inch (or similar 2-quart) baking dish and lightly grease it with cooking spray or a little butter. A well-greased dish is key to easy serving and cleanup. If you’re opting for a slightly larger dish, your oatmeal might be thinner and cook a little faster, so keep an eye on it.
Combine the dry ingredients
In a large mixing bowl, measure out your old-fashioned rolled oats. Now, carefully add the vanilla protein powder. This is where we get that fantastic protein boost! Follow that with the baking powder – this helps give our baked oatmeal a lovely, fluffy lift – then the ground cinnamon for that quintessential cinnamon roll flavor, and finally, a pinch of salt to balance all the flavors. Give these dry ingredients a good whisk with a dry whisk or fork until they are thoroughly combined. You want to make sure the protein powder is evenly distributed to avoid any pockets of unmixed powder.
Whisk together the wet ingredients
In a separate, medium-sized bowl, pour in your unsweetened almond milk. Crack in the large egg and add the vanilla extract. Melt your butter (or coconut oil) and add it to the wet mixture. Whisk everything together until it’s smooth and well incorporated. A thorough whisking here ensures that all the wet ingredients are evenly distributed, leading to a consistent and delicious High Protein Cinnamon Roll Baked Oatmeal.
Combine wet and dry ingredients
Now, pour the wet mixture into the bowl with your dry ingredients. Using a spatula or spoon, gently stir until just combined. Be careful not to overmix! Overmixing can lead to a tougher texture in your baked oatmeal. You want the oats to be fully moistened but still distinct. It might seem a little liquidy, but don’t worry, the oats will absorb all that goodness as they bake. This step is crucial for achieving that perfect baked oatmeal texture – soft, tender, and not gummy.
Transfer to the baking dish
Pour the oatmeal base mixture evenly into your prepared 8×8-inch baking dish. Use your spatula to spread it out into an even layer. This creates the perfect canvas for our delicious cinnamon swirl!
Prepare the cinnamon swirl mixture
In a small bowl, combine the softened butter (or coconut oil), brown sugar (or granulated sweetener), ground cinnamon, and the tablespoon of unsweetened almond milk. Use a spoon or a mini whisk to mix these ingredients together until they form a thick, paste-like consistency. You’re aiming for a spreadable paste, not too runny and not too stiff. If it’s too thick, add another tiny splash of milk. If it’s too thin, a tiny pinch more sweetener or cinnamon can help. This is where the magic of the "cinnamon roll" aspect truly comes to life!
Add the swirl to the oatmeal
Dollop spoonfuls of the cinnamon swirl mixture evenly over the top of the oatmeal base in the baking dish. Don’t worry about perfect placement; rustic is often best!
Create the swirl pattern
Take a knife, a skewer, or even the handle of a spoon, and gently swirl the cinnamon mixture into the oatmeal base. Make gentle S-shapes or figure-eights, being careful not to dig all the way to the bottom of the dish. You want to create beautiful ribbons of cinnamon throughout the oatmeal, making each bite a delightful surprise. Resist the urge to over-swirl, as you want distinct streaks of cinnamon, not a fully mixed-in appearance. This visual appeal is part of what makes our High Protein Cinnamon Roll Baked Oatmeal so inviting.
Bake until golden and set
Carefully place the baking dish into your preheated oven. Bake for 30-35 minutes, or until the edges are golden brown, the center is set, and the oatmeal is lightly puffed. You can test for doneness by gently pressing the center – it should feel firm to the touch with a slight give. If it’s still very jiggly, give it a few more minutes. Baking times can vary based on your oven and dish size, so trust your eyes and touch! A perfectly baked High Protein Cinnamon Roll Baked Oatmeal will be tender and moist, not dry or crumbly.
Cool slightly
Once baked, remove the High Protein Cinnamon Roll Baked Oatmeal from the oven and place it on a wire rack to cool for at least 10-15 minutes. This cooling period is important as it allows the oatmeal to set further and makes it easier to serve. Plus, it gives you time to whip up that luscious icing!
Prepare the icing ingredients
While the oatmeal is cooling, let’s get started on our amazing protein cream cheese icing. In a small mixing bowl, combine the softened light cream cheese, plain Greek yogurt, vanilla protein powder, powdered erythritol (or confectioners’ sugar), and vanilla extract. Ensure your cream cheese is softened to room temperature; this is absolutely crucial for a smooth, lump-free icing. Cold cream cheese will result in a clumpy, difficult-to-mix texture.
Mix until smooth and creamy
Using an electric hand mixer on medium speed (or a whisk and a lot of elbow grease!), beat the ingredients together until they are completely smooth and creamy. Start slow to avoid a cloud of powdered sugar!
Adjust consistency
If the icing is too thick for drizzling, add the unsweetened almond milk one tablespoon at a time, beating after each addition, until you reach your desired drizzly consistency. You want it thick enough to hold its shape but thin enough to flow nicely over the warm oatmeal. The goal is a luxurious, spreadable, yet pourable icing that cascades beautifully over your High Protein Cinnamon Roll Baked Oatmeal. Taste and adjust sweetness if desired, adding a little more powdered sweetener if you like it sweeter.
Drizzle and serve
Once your High Protein Cinnamon Roll Baked Oatmeal has cooled slightly and the icing is ready, it’s time for the grand finale! Generously drizzle the protein cream cheese icing over the top of the warm (or room temperature) baked oatmeal. You can use a spoon to create rustic drizzles, or for more precision, transfer the icing to a piping bag (or a zip-top bag with the corner snipped off) for neat lines.
Slice and enjoy
Cut the High Protein Cinnamon Roll Baked Oatmeal into squares and serve immediately. It’s truly delightful when it’s still warm, with the icing melting slightly into the oats. Each bite offers a wonderful combination of tender oats, sweet cinnamon swirl, and tangy, protein-packed cream cheese icing. This dish is not just a breakfast; it’s an experience!
Storage
Any leftover High Protein Cinnamon Roll Baked Oatmeal can be stored in an airtight container in the refrigerator for up to 3-4 days. This makes it an excellent meal prep option for busy mornings.
Reheating
To reheat, simply microwave individual portions for 30-60 seconds, or warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. You can even add a fresh drizzle of icing if you like! The beauty of this High Protein Cinnamon Roll Baked Oatmeal is how well it holds up.

Best Way to Store High Protein Cinnamon Roll Baked Oatmeal

To ensure that your delicious creation stays fresh and tasty, follow these storage recommendations:

Refrigerate: Store in an airtight container for up to 3–4 days at 40°F.
Freeze: This oatmeal can also be frozen for up to 2 months. Slice into individual portions, wrap them tightly, and place them in a freezer-safe bag or container.
Reheating: When ready to enjoy, thaw overnight in the refrigerator and reheat as needed.

Serving Suggestions for High Protein Cinnamon Roll Baked Oatmeal

Ready to elevate your breakfast experience? Here are some serving suggestions that pair beautifully with your High Protein Cinnamon Roll Baked Oatmeal:

Fresh Fruit: Sliced bananas or fresh berries add a delightful contrast to the cinnamon sweetness.
Nuts or Seeds: Sprinkle some chopped walnuts or chia seeds for an added crunch and healthy fats.
Yogurt: A dollop of extra Greek yogurt can enhance the creaminess and add more protein.
Coffee or Tea: Enjoy this comforting dish with a warm cup of coffee or herbal tea for a cozy morning routine.
Smoothie: Pair with a nutritious smoothie for a balanced breakfast packed with vitamins and antioxidants.

Tips to Make High Protein Cinnamon Roll Baked Oatmeal

Here are some quick tips to ensure your baking experience is smooth and successful:

Note the Cooking Time: Keep an eye on the baking time as oven temperatures can vary. Look for a golden top and firm center.
Make Ahead: Prepped the night before? This recipe works wonderfully when stored overnight; just pop it in the oven when you wake up.
Substitute Ingredients: If you don’t have liquid egg whites, you can use whole eggs or even flaxseed meal mixed with water for a vegan version.

Variations or Substitutions

If you want to switch things up or cater to specific dietary preferences, consider these variations:

Flavored Protein Powder: Feel free to experiment with different flavored protein powders like chocolate, caramel, or vanilla for added depth.
Sweeteners: If monk fruit sweetener isn’t your preference, try using maple syrup or honey for natural sweetness.

FAQs

Q: Can I make this ahead?
A: Yes! You can prepare the oatmeal base the night before. Just bake it in the morning for a warm meal.

Q: Can I use other milk alternatives?
A: Absolutely! Feel free to use coconut milk, oat milk, or any preferred plant-based milk.

Q: What’s the best way to store leftovers?

Refrigerate in an airtight container for up to 3-4 days.
Freeze for up to 2 months.

With its inviting aroma and delightful texture, this High Protein Cinnamon Roll Baked Oatmeal is sure to become a beloved staple in your breakfast lineup. Whip up a batch today for a nutritious and satisfying meal that the whole family will love!