Say hello to your new favorite cozy breakfast: Cinnamon Roll Protein Baked Oats without Protein Powder! This simple yet satisfying dish brings together the warm, nostalgic flavors of a classic cinnamon roll and the comforting heartiness of baked oats—with a secretly higher protein boost, thanks to Greek yogurt and an egg. It bakes up into a fluffy, cinnamon-swirled square finished with a tangy cream cheese glaze. Whether you’re making breakfast for the week or treating yourself to a slow, luxurious weekend morning, these oats are equal parts delicious and nutritious.
Ingredients You’ll Need
You’ll love how the ingredient list balances wholesome, everyday staples and a few special touches. Each component has a purpose, creating tender oats with a cinnamon roll-inspired vibe—no protein powder necessary!
- Rolled oats: Old-fashioned oats blend down to create the perfect tender, almost cake-like base. Quick oats can work too, but the texture will be softer.
- Milk of choice: Whether you use dairy or plant-based milk, this adds moisture and richness to the batter.
- Large egg: Binds everything together and helps boost that lovely protein content.
- Plain Greek yogurt: This sneaks in extra protein and gives the oats a creamy, almost tangy depth that mimics traditional cinnamon roll dough.
- Maple syrup or honey: A natural sweetener that pairs perfectly with warm cinnamon flavor.
- Vanilla extract: Rounds out the sweetness and adds bakery-style aroma.
- Baking powder: Lifts the oats as they bake, giving you a fluffier texture.
- Ground cinnamon: The spice star—don’t skimp, as this defines the classic cinnamon roll vibe.
- Salt: A hint sharpens the overall flavor, keeping things from tasting flat.
- Cream cheese (softened): Blends smoothly for an irresistible, gooey glaze.
- Powdered sugar: Sweetens the cream cheese glaze without grittiness.
- Milk (for glaze): Just a splash helps loosen the icing for perfect drizzling.
How to Make Cinnamon Roll Protein Baked Oats without Protein Powder
Step 1: Preheat and Prep
Start by firing up your oven to 350°F and either lightly greasing or lining an 8×8-inch baking dish. This simple step makes sure your baked oats lift out cleanly, so you can savor every gooey bite (no stuck-on corners!).
Step 2: Blend the Batter
Place rolled oats, milk, egg, Greek yogurt, maple syrup, vanilla extract, baking powder, ground cinnamon, and salt in your blender. Let it all whirl until the mixture becomes silky smooth and looks a little like pancake batter. This blending magic transforms the oats for a soft, cakey texture, rather than a bowl of classic oatmeal.
Step 3: Pour and Bake
Pour the batter into your prepared dish, using a spatula to coax it evenly into the corners. Pop it into the oven and bake for 25 to 28 minutes. You’ll know it’s ready when the top is lightly golden and the center springs back if you gently press it. The whole kitchen will start to smell like a fresh cinnamon bun bakery!
Step 4: Whip Up the Cream Cheese Glaze
While those baked oats work their magic in the oven, stir together the softened cream cheese, powdered sugar, and that splash of milk until the glaze is smooth, glossy, and just thin enough to drizzle. Taste a little—go on, you deserve it.
Step 5: Slice, Drizzle, and Serve
Once the oats have cooled slightly, cut them into squares. Drizzle the cream cheese glaze liberally over the top for that swoon-worthy cinnamon roll effect. Now comes the best part: serve up your Cinnamon Roll Protein Baked Oats without Protein Powder warm and watch them disappear!
How to Serve Cinnamon Roll Protein Baked Oats without Protein Powder
Garnishes
For picture-perfect squares, add a few finishing touches. I love an extra dusting of cinnamon, a small handful of chopped walnuts or pecans for crunch, or even a tiny dollop of vanilla Greek yogurt, echoing the glaze’s tang. Each adds a fun texture and a pop of color or contrast.
Side Dishes
Balance the sweet, cozy flavors with something bright and fresh—think mixed berries, sliced bananas, or a crisp fruit salad. A cup of good coffee or creamy chai latte on the side makes this breakfast truly feel like a treat.
Creative Ways to Present
Make breakfast exciting by cutting your Cinnamon Roll Protein Baked Oats without Protein Powder into fun shapes with cookie cutters (kids love this!). Or, serve in individual ramekins for that single-serve cinnamon roll style. They’re also excellent layered in parfait glasses with extra yogurt and berries if you want a brunch showstopper.
Make Ahead and Storage
Storing Leftovers
Let leftover baked oats cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 4 days. The glaze may set a little in the fridge, but that just means you’ll get delicious creamy pockets in every bite.
Freezing
If you want to meal prep, slice the cooled oats (without the glaze works best) and wrap portions tightly. Store in a freezer-safe container or zip bag up to 3 months. Add glaze after reheating for the very best texture.
Reheating
For best results, reheat squares in the microwave (about 30 seconds) or a 350°F oven until warmed through. Add a fresh drizzle of glaze before serving, and your Cinnamon Roll Protein Baked Oats without Protein Powder will taste just-baked again.
FAQs
Can I make Cinnamon Roll Protein Baked Oats without Protein Powder with quick oats?
Absolutely! Quick oats blend up even softer, giving the baked oats a smoother, almost bread-pudding feel. The flavor is just as fantastic, but you might notice a slightly less chewy bite.
Are these oats gluten-free?
Yes, as long as you use certified gluten-free rolled oats, this recipe stays entirely gluten-free—a great option for those with dietary sensitivities.
Can I make these vegan?
While this specific version uses eggs and Greek yogurt for that signature protein punch, you can try swapping in a flax egg and plant-based yogurt. Of course, the texture may differ slightly, but the flavors will still be stellar!
What’s the best way to boost the protein even more?
For an extra protein kick without powder, stir in two tablespoons of your favorite nut or seed butter to the batter (peanut, almond, or even sunflower seed work great). This ups both the nutrition and the creamy, nutty flavor.
Can I double the recipe for meal prep?
Go for it! Simply use a 9×13-inch baking dish and double each ingredient. Baking time may stretch by 5 to 10 minutes, so check for that golden, set center before pulling it from the oven.
Final Thoughts
There’s something undeniably special about making Cinnamon Roll Protein Baked Oats without Protein Powder from scratch—a cozy treat that’s as easy as it is crave-worthy. Give this recipe a go, share it with your favorite breakfast crowd, and see just how quickly it disappears from the table!
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Cinnamon Roll Protein Baked Oats without Protein Powder Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of a cinnamon roll with a healthy twist in these Cinnamon Roll Protein Baked Oats. Packed with protein and without using any protein powder, this breakfast treat is a perfect way to start your day.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup milk of choice
- 1 large egg
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For the Glaze:
- 2 tablespoons cream cheese (softened)
- 2 tablespoons powdered sugar
- 1 teaspoon milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F and lightly grease or line an 8×8-inch baking dish.
- Prepare the Batter: In a blender, combine oats, milk, egg, Greek yogurt, maple syrup, vanilla, baking powder, cinnamon, and salt. Blend until smooth.
- Bake: Pour the batter into the prepared dish, spread evenly, and bake for 25–28 minutes until set and lightly golden.
- Make the Glaze: Mix softened cream cheese, powdered sugar, and milk until smooth for the glaze.
- Glaze and Serve: Drizzle the glaze over slightly cooled baked oats, slice, and serve warm.
Notes
- For extra protein, add 2 tablespoons of nut butter to the batter.
- Sprinkle chopped pecans or walnuts on top before baking for added texture.
- Store leftovers in the fridge for up to 4 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 55 mg
