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If you’re craving a comforting breakfast that feels indulgent but fuels your body right, this High-Protein Cinnamon Roll Baked Oatmeal Recipe is an absolute game-changer. It captures the warm, cozy flavors of a cinnamon roll, but with wholesome rolled oats, Greek yogurt, and egg whites packed with protein to keep you energized all morning. The gentle sweetness from monk fruit sweetener means you get all the delicious cinnamon roll vibes without the sugar crash. Trust me, this baked oatmeal is perfect for meal prep or weekend brunches when you want something hearty yet light!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role—from texture and taste to nutrition. These staples come together to create a moist, flavorful oatmeal bake that’s as satisfying as a classic pastry but so much better for you.
- Rolled oats: The hearty base that adds chewiness and fiber to your dish.
- Unsweetened vanilla almond milk: Provides creaminess without added sugar and lends a subtle vanilla note.
- Nonfat plain Greek yogurt: Boosts protein content while keeping the texture creamy and tender.
- Liquid egg whites: Another protein powerhouse that helps the oatmeal hold together.
- Monk fruit sweetener: A zero-calorie natural sweetener that gives the perfect gentle sweetness.
- Vanilla extract: Enhances the overall flavor with its warm, aromatic essence.
- Ground cinnamon: The star spice that delivers that classic cinnamon roll warmth.
- Baking powder: Ensures your baked oatmeal is light and fluffy.
- Salt: Just a pinch to balance and elevate the sweetness.
- Fat-free cream cheese: For the luscious frosting that ties the whole dish together.
How to Make High-Protein Cinnamon Roll Baked Oatmeal Recipe
Step 1: Prepare the Batter
Start by whisking together your almond milk, Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until the mixture is smooth and uniform. Then stir in the rolled oats, cinnamon, baking powder, and salt until everything is fully combined. Cover this mixture and let it soak in the fridge for several hours or overnight so the oats absorb all the lovely flavors and the texture becomes wonderfully soft and cohesive.
Step 2: Bake the Oatmeal
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking. Pour the soaked oat batter into the dish and spread it out evenly. Bake for between 45 to 60 minutes, depending on your oven, until the center is set and a toothpick inserted comes out clean. Let it cool slightly—you’ll want it warm, not piping hot—for the perfect sliceable texture.
Step 3: Prepare the Frosting
While your oatmeal cools, whisk together the fat-free cream cheese with monk fruit sweetener and almond milk until the mixture is smooth and just thick enough to drizzle. This light frosting adds that creamy, tangy finish that makes this baked oatmeal taste like your favorite cinnamon roll without weighing it down.
Step 4: Serve and Enjoy
Drizzle the frosting generously over your baked oatmeal before slicing it into nine portions. Serve warm, and get ready to enjoy the delicious harmony of sweet cinnamon, creamy frosting, and hearty oats all in one comforting bite.
How to Serve High-Protein Cinnamon Roll Baked Oatmeal Recipe
Garnishes
To elevate this baked oatmeal further, sprinkle a bit of crushed walnuts or pecans on top for added crunch and a nutty flavor that complements the cinnamon beautifully. A light dusting of extra cinnamon or a few fresh berries can also brighten up the dish and add a nice pop of color.
Side Dishes
This dish pairs wonderfully with a side of fresh fruit salad or a dollop of cottage cheese if you want a little extra protein punch. For a cozy brunch, try serving alongside a hot cup of herbal tea or your favorite coffee to complete the experience.
Creative Ways to Present
For a fun twist, consider layering this cinnamon roll baked oatmeal in individual ramekins and topping each with frosting and a sprinkle of cinnamon right before serving. It’s an impressive yet effortless way to personalize servings for guests or family. You can also swirl the frosting into the batter before baking to get a marbled cinnamon roll effect that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
You can keep your High-Protein Cinnamon Roll Baked Oatmeal in an airtight container in the refrigerator for up to 4 days. This makes it perfect for breakfast meal prep or quick snacks throughout the week. Simply slice it into individual portions before storing for easy grab-and-go.
Freezing
Want to make your life even easier? Wrap baked oatmeal slices tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge or warm them up straight from frozen.
Reheating
To enjoy leftovers warm, microwave individual slices for about 45 to 60 seconds or heat them in a preheated oven at 325°F until warmed through. Add a little extra splash of almond milk over the top before reheating if you prefer your oatmeal softer and moister.
FAQs
Can I use a different sweetener instead of monk fruit?
Absolutely! Feel free to swap monk fruit sweetener for other zero-calorie options like stevia or erythritol, or even a small amount of maple syrup or honey if you prefer natural sugars. Just keep in mind that liquid sweeteners may slightly change the texture.
Is this recipe gluten-free?
Yes! If you use certified gluten-free rolled oats, this High-Protein Cinnamon Roll Baked Oatmeal Recipe is naturally gluten-free and safe for those with gluten sensitivities or celiac disease.
Can I make this recipe dairy-free?
Definitely. To keep it dairy-free, use a coconut- or almond-based cream cheese alternative for the frosting, and double-check that your Greek yogurt substitute is plant-based. The texture and taste will still be delicious and creamy!
How many servings does this recipe make?
This recipe makes about nine servings, which is perfect for sharing or prepping breakfasts for several days. Each serving offers a healthy dose of protein and fiber to keep you feeling full and satisfied.
Can I add mix-ins like nuts or fruit?
Yes, you can personalize this baked oatmeal with mix-ins such as chopped nuts, raisins, or fresh berries. Add them just before baking for bursts of texture and flavor in every bite.
Final Thoughts
If you’re looking to add a comforting, nutrient-packed recipe to your breakfast lineup, give this High-Protein Cinnamon Roll Baked Oatmeal Recipe a try. It perfectly balances indulgence and health without any complicated ingredients or steps. I promise this dish will quickly become a trusted favorite you’ll want to make again and again. Enjoy every warm, cinnamon-spiced bite!
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High-Protein Cinnamon Roll Baked Oatmeal Recipe
- Prep Time: 10 minutes (plus several hours or overnight soaking)
- Cook Time: 45-60 minutes
- Total Time: 7 hours (including soaking time)
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This High-Protein Cinnamon Roll Baked Oatmeal is a nutritious and delicious breakfast option, combining rolled oats, Greek yogurt, and egg whites to boost protein content. Infused with warm cinnamon and paired with a light, fat-free cream cheese frosting sweetened naturally with monk fruit, this baked oatmeal offers the cozy flavors of a cinnamon roll without the guilt. Perfect for meal prep, it soaks overnight and bakes to a satisfying texture, making morning routines easier and healthier.
Ingredients
Oatmeal Batter
- 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
Frosting
- 2 tablespoons fat-free cream cheese
- 2–3 tablespoons unsweetened vanilla almond milk
- 1 tablespoon monk fruit sweetener (or preferred zero-calorie sweetener)
Instructions
- Prepare the Batter: In a large bowl, whisk together the unsweetened vanilla almond milk, nonfat plain Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until fully combined and smooth. Add the rolled oats, ground cinnamon, baking powder, and salt to the wet mixture, stirring thoroughly until all ingredients are evenly incorporated. Cover the bowl and refrigerate for several hours or overnight to allow the oats to soak and absorb the flavors.
- Bake the Oatmeal: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking. Pour the soaked oat mixture evenly into the prepared baking dish. Bake in the preheated oven for 45 to 60 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Once done, remove from the oven and let cool slightly to set further.
- Prepare the Frosting: In a small bowl, whisk together the fat-free cream cheese, monk fruit sweetener, and 2 to 3 tablespoons of unsweetened vanilla almond milk until the mixture becomes smooth and drizzle-able. Adjust the almond milk quantity to achieve the desired consistency for drizzling.
- Serve: Drizzle the prepared frosting evenly over the warm baked oatmeal. Slice into 9 portions and serve immediately for a comforting and protein-rich breakfast.
Notes
- Soaking the oat mixture overnight enhances texture and flavor absorption.
- Use parchment paper in the baking dish for easier cleanup and removing the oatmeal.
- Adjust sweeteners to taste or substitute with other preferred zero-calorie sweeteners.
- The frosting can be prepared thicker for spreading if less almond milk is used.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
