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

Scale

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)

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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.