If you’re dreaming of a cozy, nourishing breakfast that tastes like dessert but fits your healthy routine, then you absolutely have to try this High-Protein Cinnamon Roll Baked Oatmeal. With soft oats, a hint of cinnamon, and a luscious cream cheese glaze, it captures the magic of a cinnamon roll in a high-protein, meal-prep friendly format. Every bite is fluffy, sweet, and full of satiating protein — perfect for fueling your morning or tackling an afternoon slump without a sugar crash!
Ingredients You’ll Need
These simple but powerful ingredients are the heart and soul of this recipe! Each one plays a role in building the irresistible taste, tender texture, and beautiful appearance of this High-Protein Cinnamon Roll Baked Oatmeal.
- Rolled oats: Old-fashioned oats soak up flavor and bake into a satisfying, tender base.
- Vanilla protein powder: For a protein boost and a gentle hint of vanilla in every bite.
- Baking powder: Gives the oatmeal a light, cake-like lift.
- Cinnamon: Classic, warming spice that delivers cinnamon roll vibes.
- Salt: A pinch balances the sweetness and makes the flavors pop.
- Milk of choice: Adds moisture and helps blend all the ingredients—dairy or plant-based both work beautifully.
- Unsweetened applesauce: A secret trick for natural sweetness and extra moisture without added oil.
- Large eggs: Bind everything together and ensure a perfect bake.
- Maple syrup or honey: Naturally sweetens and adds richness.
- Vanilla extract: Enhances the cozy, dessert-like aroma.
- Cream cheese (softened): Essential for that classic, tangy cinnamon roll glaze.
- Greek yogurt: Adds protein and creaminess to the glaze.
- Powdered sugar: Classic glaze ingredient—just the right touch of sweetness.
- Milk (for glaze): Smooths the glaze to the perfect drizzle-able consistency.
How to Make High-Protein Cinnamon Roll Baked Oatmeal
Step 1: Prepare the Baking Dish and Preheat the Oven
Start by cranking your oven up to 350°F (175°C). While it heats, lightly grease an 8×8-inch baking dish—just enough so your delicious baked oatmeal squares lift out cleanly.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the rolled oats, vanilla protein powder, baking powder, cinnamon, and salt. This ensures the leavening, spice, and flavor are evenly distributed for a perfect bake and taste in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk of your choice with the unsweetened applesauce, eggs, maple syrup (or honey), and vanilla extract. Whisk until smooth and well combined—no streaks of egg or globs of applesauce here! This wet mix brings sweetness, flavor, and moisture together.
Step 4: Mix It All Together
Pour the wet ingredients into the dry bowl. Stir gently until everything is just combined—don’t overmix. Once it’s evenly combined, the batter should look thick and oat-studded, ready for baking.
Step 5: Pour and Bake
Spread the oatmeal batter evenly into your prepared baking dish. Pop it in the oven for 30–35 minutes or until set and lightly golden on top. The hardest part? Waiting as the kitchen fills with that cinnamon roll aroma!
Step 6: Make the Cream Cheese Glaze
While the baked oatmeal cools slightly, whisk together the softened cream cheese, Greek yogurt, powdered sugar, and one teaspoon of milk. Whisk until silky smooth—this glaze adds classic cinnamon roll flair and a little extra protein.
Step 7: Glaze and Serve
Once your High-Protein Cinnamon Roll Baked Oatmeal has cooled for about 10 minutes (so the glaze doesn’t run everywhere), drizzle the glossy glaze over the top. Slice into squares and serve warm for the ultimate comfort breakfast!
How to Serve High-Protein Cinnamon Roll Baked Oatmeal
Garnishes
To really bring out that cinnamon roll look, try a sprinkle of extra cinnamon or a dusting of more powdered sugar over the glaze. Chopped toasted pecans or walnuts are a lovely, nutty finish that also adds crunch.
Side Dishes
This cozy baked oatmeal shines alongside a fresh fruit salad or some apple slices. Feeling decadent? Pair it with a hot latte, cappuccino, or even a tall glass of oat milk for that ultimate bakery-café experience at home.
Creative Ways to Present
Try baking and slicing your High-Protein Cinnamon Roll Baked Oatmeal into “sticks” for dunking, or layer squares in a breakfast parfait with yogurt and fruit for an impressive brunch treat. You can even pack squares into lunchboxes as a wholesome snack.
Make Ahead and Storage
Storing Leftovers
Just pop cooled oatmeal squares into an airtight container and refrigerate for up to 5 days. They’ll stay moist and delicious, ready for quick breakfasts all week long—just the thing for busy mornings.
Freezing
If you want to prep ahead, cut the oatmeal into squares and wrap them individually, then freeze in a resealable bag or airtight container. You can freeze them for up to 2 months, making meal prep a breeze.
Reheating
For the best results, reheat squares gently in the microwave (about 30–45 seconds) or warm in the oven at 325°F for 8–10 minutes. If you’ve frozen them, thaw overnight in the fridge first or use the microwave’s defrost function for a quick fix.
FAQs
Can I make High-Protein Cinnamon Roll Baked Oatmeal dairy-free?
Absolutely! Use your favorite non-dairy milk and swap in a dairy-free yogurt and vegan cream cheese for the glaze. The result will still be creamy and delicious.
What protein powder works best?
Vanilla whey or plant-based protein powders both work well. Choose one you enjoy the taste of, since it adds sweetness and flavor to the oatmeal base.
Can I make this recipe gluten-free?
Yes, just make sure you use certified gluten-free oats and double-check that your protein powder is gluten-free too. It’s an easy swap for gluten-free needs!
What’s the texture like?
This High-Protein Cinnamon Roll Baked Oatmeal is soft, slightly chewy, and almost cake-like—definitely closer to a breakfast bar than a classic bowl of oatmeal, but still wonderfully moist and fluffy.
Can I double the recipe for a crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. You may need to add 5–10 extra minutes to the baking time, checking for doneness in the center.
Final Thoughts
I hope you’re as excited as I am to make this High-Protein Cinnamon Roll Baked Oatmeal. It’s comforting, filling, and so easy—a breakfast that truly feels like a treat. Try it this week, and you just might find yourself wanting to bake it on repeat!
Print
High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: High-Protein, Vegetarian, Gluten-Free
Description
Indulge in the comforting flavors of a cinnamon roll with a nutritious twist in this High-Protein Cinnamon Roll Baked Oatmeal. Packed with protein and wholesome ingredients, this breakfast treat is perfect for meal prep or a leisurely morning at home.
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 2 scoops (about 60 g) vanilla protein powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk of choice
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
For the Glaze:
- 2 tablespoons cream cheese, softened
- 2 tablespoons Greek yogurt
- 1 tablespoon powdered sugar
- 1 teaspoon milk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a bowl, combine oats, protein powder, baking powder, cinnamon, and salt.
- Whisk Wet Ingredients: In another bowl, whisk together milk, applesauce, eggs, maple syrup, and vanilla.
- Combine and Bake: Pour wet ingredients into dry and mix. Spread batter in the dish and bake for 30–35 minutes.
- Make the Glaze: Whisk cream cheese, Greek yogurt, powdered sugar, and milk. Drizzle over baked oatmeal.
Notes
- Enhance cinnamon flavor by adding more cinnamon and a brown sugar swirl before baking.
- Oatmeal can be refrigerated for up to 5 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 10 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
