High-Protein Cinnamon Roll Baked Oatmeal

Introduction

If you love the sweet, comforting flavor of cinnamon rolls but want a healthier, protein-packed breakfast, this High-Protein Cinnamon Roll Baked Oatmeal is the perfect solution. Combining rolled oats, Greek yogurt, egg whites, and almond milk, this dish is rich in protein and fiber, while remaining low in added sugar. The cinnamon flavor creates the warm, nostalgic taste of a cinnamon roll, and the light cream cheese frosting adds a sweet finishing touch without overloading the dish with calories.

This baked oatmeal is ideal for meal prep, busy mornings, or a cozy weekend breakfast. It’s satisfying, filling, and easy to customize with toppings like fresh fruit, nuts, or a drizzle of sugar-free syrup. With its combination of creamy baked oats and sweet, cinnamon-spiced flavors, it’s a guilt-free way to enjoy a breakfast treat.

In this article, you’ll find a detailed ingredient breakdown, step-by-step preparation instructions, tips for making it perfectly, serving suggestions, storage advice, and frequently asked questions.

Ingredients Overview

This recipe uses nutrient-dense, protein-rich ingredients to create a flavorful and satisfying breakfast.

Oatmeal Base

• 1 cup rolled oats: Provides fiber and a hearty texture. Rolled oats absorb the liquid while baking, creating a soft, tender base.
• 1 cup unsweetened vanilla almond milk: Adds moisture and subtle sweetness without extra calories.
• ½ cup nonfat plain Greek yogurt: Boosts protein content and adds creaminess.
• ½ cup liquid egg whites: Adds protein and helps bind the oats together for a firm, sliceable texture.
• 2 tablespoons monk fruit sweetener (or preferred zero-calorie sweetener): Adds sweetness without sugar.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 teaspoon ground cinnamon: Provides classic cinnamon roll flavor and warmth.
• ½ teaspoon baking powder: Helps the oatmeal rise slightly, creating a light texture.
• ¼ teaspoon salt: Balances flavors and enhances the sweetness of cinnamon.

Frosting

• 2 tablespoons fat-free cream cheese: Adds creaminess and richness to the frosting.
• 2–3 tablespoons unsweetened vanilla almond milk: Thins the cream cheese to a drizzling consistency.
• 1 tablespoon monk fruit sweetener (or preferred zero-calorie sweetener): Adds sweetness to the frosting without sugar.

Preparation Method

This baked oatmeal recipe is simple, requiring minimal prep and yielding a comforting, high-protein breakfast.

Step One: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step Two: Mix the Wet Ingredients

In a medium bowl, whisk together the almond milk, Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until smooth and well combined.

Step Three: Combine Dry Ingredients

In a separate bowl, mix the rolled oats, cinnamon, baking powder, and salt. Stir until evenly distributed.

Step Four: Combine Wet and Dry Mixtures

Add the dry oat mixture to the wet ingredients and stir until fully combined. The batter should be thick but pourable, with the oats evenly coated in the cinnamon-flavored mixture.

Step Five: Bake the Oatmeal

Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the oatmeal is set and lightly golden on top. A toothpick inserted in the center should come out clean.

Step Six: Prepare the Frosting

While the oatmeal is baking, combine the fat-free cream cheese, almond milk, and monk fruit sweetener in a small bowl. Whisk until smooth and pourable. Adjust the almond milk to achieve a drizzling consistency.

Step Seven: Serve

Once baked, allow the oatmeal to cool for 5–10 minutes. Drizzle the cream cheese frosting over the top before slicing into squares. Serve warm for the best texture and flavor.

Texture and Flavor Notes

The baked oatmeal has a soft, tender texture, similar to a firm cinnamon roll, with warm, comforting cinnamon notes throughout. The cream cheese frosting adds a sweet, creamy finish, perfectly complementing the spiced oatmeal. Each bite is protein-rich, filling, and satisfying.

Tips for Best Results

• Use rolled oats rather than instant oats for a better texture.
• Do not overbake; the oatmeal should be set but moist in the center.
• Adjust sweetness to taste by adding more or less monk fruit sweetener.
• Add optional mix-ins like chopped nuts, raisins, or sugar-free chocolate chips for extra flavor and texture.

Serving Suggestions

Serve this baked oatmeal warm as a high-protein breakfast. Pair with a cup of coffee or tea, or enjoy alongside fresh fruit for a balanced meal. It’s perfect for meal prep and can be reheated for quick, nutritious breakfasts throughout the week.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds. For longer storage, cut into squares and freeze in a freezer-safe container for up to 2 months. Thaw and reheat before serving, then drizzle with frosting.

Make-Ahead Convenience

The batter can be prepared the night before and baked in the morning for a ready-to-eat breakfast. Frosting can also be made ahead and stored in the refrigerator until ready to serve.

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Conclusion and Frequently Asked Questions

High-Protein Cinnamon Roll Baked Oatmeal is a nutritious and delicious way to enjoy the comforting flavors of a cinnamon roll without the added sugar and calories. With rolled oats, Greek yogurt, egg whites, and a light cream cheese frosting, it’s perfect for meal prep, busy mornings, or a satisfying brunch.

Can I use regular milk instead of almond milk?
Yes, regular milk or any plant-based milk can be used. Adjust sweetness as needed.

Can I make this gluten-free?
Yes, use certified gluten-free rolled oats.

Can I add fruit or nuts?
Absolutely. Blueberries, chopped apples, or walnuts make excellent additions.

Is this recipe suitable for meal prep?
Yes, it stores well in the refrigerator for up to 4 days and can be frozen for longer storage.