Name: High-Protein Cinnamon Roll Baked Oatmeal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 200g cream cheese; 3 eggs, separated; 60ml milk; 50g unsalted butter; 60g cake flour; 20g cornstarch; 80g sugar; 1 tsp lemon juice; 1 tsp vanilla extract; Powdered sugar, for dusting

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High-protein cinnamon roll baked oatmeal has completely changed my morning routine because I used to skip breakfast or just grab a quick granola bar on my way out and that left me feeling hungry and unsatisfied before lunchtime and I knew I needed something more nourishing and comforting so one weekend I experimented with turning my favorite dessert flavors into a warm breakfast bake and when I pulled that bubbling oatmeal out of the oven and drizzled on the sweet icing I knew I had found the perfect solution and now my mornings feel cozy and energizing thanks to this protein-packed treat.

Every time I make this high-protein cinnamon roll baked oatmeal my kitchen fills with that cozy cinnamon-sugar aroma and it makes me feel like I’m treating myself even on a busy weekday and I love knowing I’m starting my day with something that’s both satisfying and good for me and it’s become such a staple that I even prepare it ahead of time for quick breakfasts and everyone in my house looks forward to it especially when that creamy swirl of icing is waiting on top.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Rolled oats — The hearty base that makes this dish so satisfying and gives it a chewy texture.
Protein powder — Adds a boost of protein to keep you full and support muscle recovery.
Egg — Helps bind everything together while adding richness.
Milk (dairy or non-dairy) — Keeps the oats creamy and tender as they bake.
Greek yogurt — Adds extra protein and a tangy creaminess to the mixture.
Cinnamon — The star spice that gives that warm, classic cinnamon roll flavor.
Baking powder — Helps the oatmeal bake up fluffy and light.
Maple syrup or honey — Naturally sweetens the oatmeal without refined sugar.
Vanilla extract — Adds depth and enhances the sweet flavors.
Salt — Balances the sweetness and makes the flavors pop.
Powdered sugar — Used for the simple, sweet icing drizzle on top.

Tools You’ll Need

Mixing bowls — For combining dry and wet ingredients separately before mixing together.
Whisk — Helps evenly incorporate the egg, milk, and other wet ingredients.
Measuring cups and spoons — Essential for accurate ingredient portions.
Baking dish — The dish where all the magic happens, typically an 8×8 or 9-inch round pan.
Oven mitts — To safely handle the hot dish when pulling it from the oven.
Spatula or spoon — For stirring the oat mixture and spreading it evenly in the pan.

Instructions

Step 1

I start by preheating the oven to 350°F so it’s ready when I finish mixing.

Step 2

In a large bowl, I combine the rolled oats, protein powder, cinnamon, baking powder, and salt, giving everything a good stir.

Step 3

In another bowl, I whisk together the egg, milk, Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.

Step 4

I pour the wet ingredients into the dry mixture and stir until everything is nicely combined.

Step 5

I pour the oat mixture into a greased baking dish and spread it out evenly with a spatula.

Step 6

I bake it for about 30 to 35 minutes, or until the top is golden and the center is set.

Step 7

While it’s cooling slightly, I whisk together powdered sugar with a splash of milk to make the icing, then drizzle it in a spiral pattern on top for that true cinnamon roll look.

Tips

If you want an even higher protein boost, I sometimes stir in a scoop of nut butter or some chopped nuts before baking. You can also adjust the sweetness by adding more or less maple syrup depending on your taste. I’ve even added raisins or chopped apples for a fun twist, and it turns out amazing every time!

Ways to Serve

I love serving this warm right out of the oven with an extra spoonful of Greek yogurt or a drizzle of nut butter on top. It’s also delicious cold as a grab-and-go breakfast or even as a post-workout snack. You can cut it into squares or wedges for easy portioning throughout the week.

Frequently Asked Questions

Can I make high-protein cinnamon roll baked oatmeal ahead of time?

Yes! It reheats beautifully, and I often prepare it on Sunday to enjoy all week.

Can I skip the protein powder in high-protein cinnamon roll baked oatmeal?

Absolutely! Just adjust the milk slightly if the batter feels too thick.

Is high-protein cinnamon roll baked oatmeal freezer-friendly?

Yes, you can freeze individual portions and reheat them in the microwave for a quick breakfast.

See You in the Kitchen

I hope you give this high-protein cinnamon roll baked oatmeal a try! It’s one of my favorite ways to start the day, and I’d love to hear how you like it. Feel free to leave a comment or share your creation with me! And if you enjoy it, don’t forget to save it for a cozy breakfast treat anytime.

Happy Cooking!