Cinnamon Roll Baked Oats
Something about cinnamon rolls in the morning always reminds me of snow days as a kid, waking up to the house smelling like bakery and running to the kitchen to help with the icing. These Cinnamon Roll Baked Oats give me that exact same feeling, but I know I’m getting a protein and fiber packed breakfast, with all the same cozy flavors. This recipe is a part of my February Meal Prep Plan, the perfect pick-me-up, just in time for those mid winter blues.
CINNAMON ROLL Baked Oats ingredient notes:
Cinnamon: Cinnamon is not only going to make your house smell like a fully stocked bakery within minutes, but it also has antioxidants and anti-inflammatory properties. I like to use it in both the oats and yogurt topping for that evenly distributed spicy sweetness throughout.
Oats: For the best texture, I recommend using rolled oats rather than instant or steel cut oats. Keep an eye out at the grocery store as these are sometimes called “old fashioned oats” depending on the brand.
Vanilla Protein Powder: The easiest way to get a head start on your daily protein intake is by sneaking it into a meal you won’t even notice it in. My favorite vanilla protein powder is this one, but you can use what you prefer, like pea based protein powder.
Greek Yogurt: If there’s one baked oats recipe where you absolutely cannot skip out on the yogurt topping, it’s this one. The combination of the cinnamon, maple syrup, and yogurt create a gut healthy cinnamon roll “icing” that tastes just as good as the real thing.
what is baked oatmeal?
If you’ve never tried baked oatmeal, you are seriously missing out on the dessert for breakfast game. Baking my oats is my favorite way to spruce up my oatmeal in something a little more exciting, and something that works better for meal prepping my breakfasts. Baked oats hold up better in the fridge and are easy to reheat in the morning when you’re ready to eat, or save for an afternoon snack. Baked oats also save you time over traditional oatmeal made each morning and offer a heartier, almost cake like texture as opposed to a soft porridge like oatmeal. They can be served warm or cold, however I prefer mine warm and topped with cool, creamy, greek yogurt for the ultimate sweet treat experience.
Cinnamon Roll Baked Oats
6
servings10
minutes40
minutes10
minutes
Something about cinnamon rolls in the morning always reminds me of snow days as a kid, waking up to the house smelling like bakery and running to the kitchen to help with the icing. These Cinnamon Roll Baked Oats give me that exact same feeling, but I know I’m getting a protein and fiber packed breakfast, with all the same cozy flavors. This recipe is a part of my February Meal Prep Plan, the perfect pick-me-up, just in time for those mid winter blues.
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Ingredients
- FOR THE BAKED OATS
neutral oil spray
2 large eggs
2 cups milk of choice (like almond milk, oat milk, or whole milk)
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 1/2 cups gluten-free rolled oats
1/2 cup vanilla protein powder (I use this one)
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
- FOR THE YOGURT TOPPING
2 cups low-fat or whole milk Greek yogurt
2 tablespoons maple syrup
2 teaspoons ground cinnamon
Directions
- Preheat the oven to 350ºF and spray a 9-inch by 9-inch baking dish with neutral oil spray.
- Prepare the baked oats: Whisk the eggs in a large mixing bowl. Add the milk, maple syrup, and vanilla and mix to combine.
- Fold in the oats, protein powder, baking powder, cinnamon, and salt. Transfer to the prepared baking dish. Smooth out the top and bake until a toothpick comes out clean, 30 to 40 minutes.
- Meanwhile, make the yogurt topping: In a small bowl, mix together the yogurt, maple syrup, and cinnamon until combined.
- Cool the oats in the baking dish for 10 minutes then slice into 6 rectangles.
- When you’re ready to serve, top with the yogurt topping. For meal prep, store the baked oats and yogurt topping separately.*
Notes
- Store it: Refrigerate the baked oats in a sealed container for up to 4 days or freeze for up to 3 months. Refrigerate the yogurt topping for up to 1 week.
- Reheat it: From the refrigerator, microwave the baked oats until warm, about 90 seconds or return to a 350ºF oven on a small sheet pan until warm, about 5 minutes. From frozen, thaw in the refrigerator overnight, then follow microwave or oven instructions. Top with the yogurt topping after reheating.
- Notes: If you are not using a vanilla flavored protein powder add an additional 3 tablespoons of maple syrup for sweetness.
Did you make this recipe?
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If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Don’t like using protein powder – what can I substitute?
You can omit and add 1/4 cup almond flour or regular flour plus 3 additional tablespoons of maple syrup to account for the sweetness most protein powders provide!
Followed the recipe closely and mine turned out dense. Any idea what I may have done wrong?
Does it have to be Maple syrup?
Can you you email your oats and yogurt topping recipe?
Is there such a thing as oats with gluten?
Most oats have gluten contamination from processing.
Yes, I use One Degree oats which are gluten-free!
What is the nutrition info for this recipe?
Yes .. would love to know the nutritional information please…
I’m guessing that due to different protein powders having different nutritional values, it would make it a bit hard to get accurate nutrition info. Our best bet would just to use a calorie app and entering the info of each ingredient ourselves.
I made this tonight and it was soooo delicious! I used her recommended protein powder. Also used almond milk and 2% Greek yogurt.
These are DELICIOUS. I was a little worried because the batter look so thin when I pop it them in the oven, but they came out perfect! I’m am going to try to make the raspberry and “carrot cake” ones too. I am looking forward to having these for breakfast. Thank you, Jenn!
Love this one! I cut the recipe in half and made it in a loaf pan. 30 minutes worked perfectly. Tastes just like a (healthy 😏) cinnamon roll. Can’t wait to make it again!
I made these yesterday and they are already gone!! Huge hit with hubby!! They taste like a cinnamon roll! I’ll definitely be making these again!
This turned out really good. I used Orgain simple protein powder as I don’t do well with whey protein. I really wish you posted nutritional info and macros for your recipes. I understand that we all use slightly different ingredients but just give us the info for what you used so we can have a baseline idea. This recipe is pretty calorie dense so ended up splitting it into 9 servings. It’s sometimes difficult to put everything in an app ahead of buying ingredients to tally up the calories so I’d like to have some idea of if the macros will work for me before getting everything.
Super delicious! But reallyyyy takes it up a notch if you can toast when preheating. Those crispy edges are perfection.
Really delicious and so nutritious – thank you Jenn for another recipe that my teens kids also love.
So good!! It tastes like a cinnamon roll without the after effects of all the sugar.
Hey thanks for the recipe, I used an 8×8 pan and it took about 55 minutes.
This was just okay for me but might have been user error! It seemed that the eggs and oats kind of split apart in the oven (eggs baked at the bottom and oats were in the middle and upper half). So the top part was part and crumbly and the bottom was wetter / more soggy. Any suggestions on what might have gone wrong? Thanks!
I had the same issue. Wasn’t sure if I did something wrong or why I got the separation. Would like to know what happens so I can try again.
Egg allergy. Substitute?
Love this – I used chai protein powder which I feel added to the yumminess.