Mornings are disheveled, noisy, and hurried. When your kitchen looks more like a mini tornado by 7:45 a.m., the point of quick and filling food that feels like a treat is required. So meet High Protein Cinnamon Roll Baked Oatmeal, a warm, cinnamon-flecked, high-protein bake that you prepare one time and devour over the week.

It feels like sinful food, yet it gives you power to work. Win-win!

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Why This Baked Oatmeal is Your New Morning Lifesaver

Protein-high to fill you up: It is made with protein powder, Greek yogurt, or cottage cheese, which inhibits that mid-morning crash.
Flavored as a cinnamon roll: Hot cinnamon, a splash of vanilla, and a touch of sweetness provides mornings with an aura of uniqueness.
Easy baked oatmeal: Less mixing. One bowl. Put it in the oven and proceed with your morning.
Make-ahead friendly: Bake it on Sunday, and it will cut all week into grab-and-go breakfasts.
Kid-approved comfort: The cinnamon-roll vibe gets tiny taste-testers excited, with less morning negotiating.
Adaptable to dietary tastes: Replace milk, sweeteners, or add-ins to cater to vegan, gluten-free, and lower-sugar concerns.
Portable and multitasking: Eat hot, cold, or warm it up; it is breakfast, a snack, or even dessert.
Saves money and time: No drive-thru breakfast; improve your nutrition at a lesser cost.

The Ingredients

Rolled oats (old-fashioned): coarse texture that bakes well.
Choices of milk: either dairy or plant milk; your choice influences creaminess.
Protein powder: vanilla or unflavored maintains the cinnamon roll vibe, and it is a healthy protein addition.
Greek yogurt/cottage cheese: helps in providing protein and moistness (omitted when a greater amount of liquid is used).
Egg (or flax egg): binds and gives structure.
Maple syrup, honey or sweetener: to give it that touch of a cinnamon roll, add to taste.
Cinnamon and a shot of nutmeg: the original taste.
Baking powder + salt: lift and flavor balance.
Vanilla extract: makes the sweetness complete as a bakery.
Butter or coconut oil: to make the cinnamon swirl and also fill the top.
Optional add-ins: chopped nuts, raisins, chocolate chips, or cream cheese swirl.

Step-by-Step Instructions

Preheat & prep: Preheat oven to 350°F (175°C). Grease an 8×8 or similar baking dish.
Mix dry: Add 2 cups rolled oats, 1-2 scoops vanilla protein powder, 2 tsp cinnamon, 1 tsp baking powder, and a pinch of salt to a bowl and mix.
Whisk wet: In a separate bowl, combine 1½–2 cups milk (to make it thicker), 1 large egg (or flax egg), ½ cup Greek yogurt (or cottage cheese), ¼ cup maple syrup, and 1 tsp vanilla.
Add: Add the wet ingredients into the dry ingredients, and mix thoroughly. Allow to rest for 5 minutes to allow the oats to become soft.
Make cinnamon swirl: Melt 2 tbsp butter (or coconut oil) and mix 1-2 tbsp brown sugar and 2 tsp cinnamon into a paste.
Assemble: Pour in half the oat mixture into the dish, drizzle with half the cinnamon paste, pour in the remaining oats, and swirl the leftover paste with the knife to achieve that cinnamon-roll appearance.
Bake: Bake 30-35 minutes until firm and golden on the top. The toothpick placed in the middle must be obtained without leaving a mess.
Serve and Finish: Allow to cool 10 minutes, then serve with Greek yogurt or a light drizzle of cream cheese, or cut in nuts. Eat as is, or store in the refrigerator.

Customizations, Swaps & Tasty Variations

Protein swap: Whey, casein, pea, or collagen; select vanilla or unflavored. Add less milk when using powder, which is absorbent.
Dairy-free: Use plant milk and dairy-free yogurt; swap butter for coconut oil.
Reduce sugar: Use sugar-free syrup or cut down the sweetener; cinnamon will give flavor, therefore you do not need substantial amounts of sugar.
Gluten-free: Certified gluten-free oats are to be used.
Add-ins: Toss in ¼ cup of chopped walnuts, pecans, or raisins. Add 1 tbsp cocoa to make it a mocha.
Cream cheese swirl: Combine 2 oz cream cheese and 1 tbsp maple syrup; use sporadically as a decoration and swirl as desired before baking.
Single-serve muffins: Fill lined muffin tins and shorten baking time by about 18-22 minutes.

FAQs

It’s so delicious, it usually doesn’t last the day! But in all seriousness, for storage, you can follow these instructions:

Refrigerated: 4–5 days when stored in an airtight container.
Frozen: Up to 3 months (see freezing tips below).

Microwave: 45–60 seconds for a slice (cover with a damp paper towel to keep moist).
Oven: 10–12 minutes at 325°F (160°C) for multiple slices.

Tip: Add a splash of milk or a dollop of Greek yogurt before reheating to restore creaminess.

Cool completely.
Slice and wrap each piece individually in plastic or parchment.
Store in a freezer bag or container.
Thaw overnight in the fridge or microwave from frozen for 60–90 seconds.

Yes. This recipe scales well. Use a 9×13 dish for a double batch and add 5–8 minutes to bake time.

Absolutely. Use minimal sweetener and add fruit or nut butter on top to keep it nutritious.

Some powders thicken batters. If yours makes the batter too stiff, add 2–4 tbsp extra milk. Letting the mixture sit 5 minutes helps oats hydrate.

Yes, bake, cool, then refrigerate. Reheat or enjoy cold the next morning.

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