Description

This Cinnamon Roll Protein Baked Oats recipe is a wholesome and delicious breakfast option that combines the comforting flavors of cinnamon rolls with the nutrition of protein-packed oats, Greek yogurt, and seeds, all without the use of protein powder. Baked to a golden finish and served with a creamy dollop of Greek yogurt, each serving delivers a satisfying, healthy start to your day.

Ingredients

Scale

Main Ingredients

2 cups rolled oats (old fashioned)
1 cup egg whites
1/4 cup chia seeds
1/4 cup hemp seeds (hemp hearts)
1 1/2 cups plain non-fat Greek yogurt
1/4 cup monk fruit maple syrup sweetener (or regular maple syrup)
1 cup skim milk (or any milk)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt

Topping

2 tablespoons melted butter
1/4 cup coconut sugar (or brown sugar)

For Serving

1 1/2 cups plain non-fat Greek yogurt (about 1/4 cup per slice)

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Instructions

Prep the Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and facilitate easy removal of the baked oats.
Mix Ingredients: In the prepared baking dish or a large mixing bowl, combine the rolled oats, egg whites, chia seeds, hemp seeds, half of the Greek yogurt (about 1 1/2 cups), monk fruit maple syrup, milk, vanilla extract, cinnamon, and salt. Stir well until all ingredients are blended evenly.
Prepare the Topping: In a small separate bowl, mix the melted butter and coconut sugar until fully combined. Evenly dollop this mixture over the oat batter in the baking dish to create a sweet cinnamon roll inspired topping.
Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Bake until the mixture is set, all liquids are absorbed, and the edges turn a light golden brown.
Cool and Slice: Allow the baked oats to cool slightly to make slicing easier. Cut into 6 large bars or servings.
Serve: Serve each bar topped with a generous dollop (about 1/4 cup) of the remaining plain non-fat Greek yogurt for extra creaminess and protein.

Notes

You can substitute monk fruit maple syrup with regular maple syrup or another natural sweetener if preferred.
Use any type of milk you prefer, such as almond milk, oat milk, or regular dairy milk.
For a vegan version, replace egg whites with a flaxseed or chia egg substitute and use a plant-based yogurt.
Optional toppings can include chopped nuts, raisins, or a drizzle of additional maple syrup.
Make sure not to overbake; checking at 30 minutes will help prevent drying out.