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This high protein Cinnamon Roll Baked Oatmeal tastes like dessert for breakfast. It’s made with Greek yogurt and wholesome ingredients that keep the recipe healthy. Sweet and soft, it’s even better served warm with its light vanilla frosting.
Bored of the same healthy breakfasts? Try this recipe. It takes a delicious twist on a classic, turning your daily protein oatmeal into cinnamon rolls. The best part is that it’s just as healthy, but way more satisfying.
Healthy cinnamon roll baked oats
I’ve never believed oats can taste this delicious, my friend. We’re in Fall and the holiday season is around the corner. People are nicer (let’s hope) and everyone starts craving something sweet. So during my last meal prep session, I switched my usual oatmeal breakfast bars for something that feels closer to dessert.
This cinnamon roll oatmeal bake has the flavor of a bakery treat but stays surprisingly healthy.
- High in protein – Each serving packs over 11 g of protein. Starting your day with protein helps you stay full for longer, keeps you cravings obey and supports your muscle mass.
- Vegan-friendly and gluten-free – Made with no eggs and no flour, it is ideal for vegan and gluten-free diets. Just use plant based yogurt and GF oats.
- Refined sugar-free – These cinnamon baked oats are sweetened naturally with ripe bananas (or applesauce) and a touch of maple syrup. No sugar.
- Rich in nutrients – Oats are high in fibers (beta-glucan) and nutrients like magnesium. Greek yogurt is a great source of complete protein and calcium.
- Low calorie – This recipe has no oil, butter or nut butters. So it’s low in fat and perfect if you’re in a weight loss journey.
Key ingredients
- Ripe bananas – For natural sweetness and moisture, use ripe bananas. Or replace with 1 cup (220 g) of unsweetened applesauce, it pairs well with the cinnamon roll flavors.
- Rolled oats – Old-fashioned rolled oats yield a delicious chewy texture. Quick oats will also work, but may give you a mushier breakfast bake.
- Protein powder – It balances the macronutrients. You can use whey, casein and vegan options; vanilla flavor tastes best. If you don’t have it, replace protein powder with oat flour or almond flour instead.
- Greek yogurt – This adds moisture without nut butter or oil while adding a protein boost. For vegan cinnamon roll baked oatmeal, use dairy-free alternatives such as Greek style soy yogurt.
- Warm spices – You’ll need ground cinnamon, vanilla extract and a pinch of salt to balance the flavors.
High protein frosting
Cinnamon rolls wouldn’t be such with the frosting! My recipe features a quick and easy vanilla icing made with Greek yogurt. You won’t find any refined sugar or creams, just Greek yogurt, maple syrup and vanilla extract. If you want a boost of protein, feel free to stir in an extra spoon of vanilla protein powder.
How to make cinnamon roll baked oatmeal
- Step 1 – Prep for baking. Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
- Step 2 – Mix wet ingredients. In a large bowl mash the bananas and combine with Greek yogurt, vanilla extract, cinnamon and a pinch of salt. For sweetener oats, add 2 to 4 tablespoons of maple syrup or honey to taste. Stir until smooth.
- Step 3 – Add dry ingredients. Add rolled oats and protein powder (or oat flour) to the wet mixture, then stir until combined. You can optionally add extra mix-ins like chopped walnuts or raisins.
- Step 4 – Bake. Transfer the dough to the prepared baking pan and spread it out evenly. Bake in hot oven for 15 to 20 minutes, or until the protein oats have set in the center. Let cool to temperature before slicing and topping with vanilla glaze.
- Step 5 – Make the frosting. In a small bowl, combine Greek yogurt with maple syrup, vanilla extract and a pinch of salt. Stir until smoothly combined, adjusting sweetness to taste.
- Step 6 – Frost. Drizzle the high protein glaze on top of your cinnamon roll baked oats before serving.
Serving ideas
- Greek yogurt bowls – Pair a portion along with a bowl of Greek yogurt, fresh fruit like sliced bananas or blueberries, and nut butters or chopped walnuts. For extra sweetness, drizzle some honey on top. This combo is ideal for post workout meals!
- Sweet and savory – As an alternative to protein bagels or sourdough, you can serve them with scrambled eggs or a fluffy egg white omelette for a breakfast or brunch.
- High protein snack bars – Pack a portion into your lunch box at the office, or add it to your kids’ snacks at school. Similar to my granola protein bars, they’re highly nutritious and satisfying. Eat them with an apple or some nuts for a more filling option!
- Macro-friendly treats – Craving something sweet after dinner? Enjoy a slice of cinnamon baked oats with frosting and a drizzle of honey. At home, we love them warm slathered with cashew butter on top.
How to store and freeze
These cinnamon roll baked oats are perfect for meal prepping. You can bake a larger pan on the weekend and keep it ready for your upcoming breakfasts or snacks. Here’s how to best store leftovers:
- To store – Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can frost them either before or after storing, but the latter is recommended.
- To freeze – Once cooled down, place the oatmeal bake in zipper bags and freeze for up to 4 months. For convenience, I suggest freezing it portioned out into squares or slices.
- To reheat – Remove the desired amount from the freezer, then warm up in hot oven or in the microwave. Enjoy with the frosting on top.
Frequently asked questions
Can I skip protein powder?
Absolutely! If you don’t have it, replace protein powder with oat flour, almond flour, or more rolled oats.
Can I use quick oats?
Yes, quick oats can also work. However, they tend to make baked goods rather soft and mushy. If possible, use old fashioned rolled oats instead.
Can I make cinnamon roll baked oatmeal with no banana?
Of course, if you don’t like bananas or have any allergy, replace them with 1 cup (220 g) of unsweetened applesauce. For a low carb alternative, pumpkin puree might also work, but it won’t add as much sweetness.
More healthy breakfasts with oats
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Healthy vanilla glaze
In a small bowl, combine Greek yogurt with maple syrup, vanilla extract and a pinch of salt. Stir until smoothly combined, adjusting sweetness to taste.
Drizzle the high protein glaze on top of your cinnamon roll baked oats before serving.
Ingredient notes
- Protein powder – I used vanilla whey, but you can also choose casein or plant based options. The best flavors are vanilla, cinnamon and natural.
- Bananas – Replace with 1 cup (220 g) of unsweetened applesauce.
- Sweetener – Bananas add plenty of natural sweetness. For a sweeter bake, add a couple tablespoons of maple syrup or honey. Taste the dough and adjust with sweetener if it is necessary.
- Dairy-free – Replace Greek yogurt with your favorite nondairy yogurt, such as coconut or soy yogurt.
- Gluten-free – Use certified gluten-free rolled oats and protein powder.
- Extras – Customize this recipe with extra chopped walnuts, pecans, pumpkin seeds, dried cranberries, raisins or fresh berries.
Storage notes
- To store – Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- To freeze – Place in zipper bags and freeze for up to 4 months.
- To reheat – Remove the baked oatmeal from the freezer, then warm up in hot oven or in the microwave.
Nutritional values
- Nutrition facts are approximations calculated by third-party apps, for precise values please calculate your own.
Serving: 1 serving | Calories: 126.9kcal | Carbohydrates: 15.7g | Protein: 11.5g | Fat: 2.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 15.2mg | Sodium: 23.5mg | Potassium: 95.8mg | Fiber: 1.9g | Sugar: 3.8g | Vitamin A: 36.7IU | Vitamin C: 0.01mg | Calcium: 70.3mg | Iron: 1.3mg
