If you love the cozy flavors of cinnamon rolls but crave something nourishing, you’re in for a treat. Cinnamon Roll Protein Baked Oatmeal gives you all the warm spice, sweetness, and comforting texture you’d expect from a classic cinnamon roll, with a nutritious upgrade and an irresistible creamy frosting to finish things off. Whether you’re fueling your morning or looking for a wholesome snack, this recipe delivers all the satisfaction of a bakery-fresh classic, while supporting your healthy goals.

Cinnamon Roll Protein Baked Oatmeal Recipe - Recipe Image

Ingredients You’ll Need

Get ready for a handful of simple staples that come together to create something magical. Each ingredient in Cinnamon Roll Protein Baked Oatmeal has a purpose, whether it’s adding structure, a boost of protein, or a touch of sweetness that brings everything together. Here’s what you’ll need and why each one matters:

Unsweetened vanilla almond milk: Adds moisture and a subtle vanilla note, while keeping things lighter and dairy-free.
Nonfat plain Greek yogurt: Brings creamy tang and an extra punch of protein that keeps you feeling full.
Vanilla extract: Rounds out the cinnamon roll flavor profile and gives everything a delicious aroma.
Liquid egg whites: Makes the oatmeal tender and boosts the protein without any extra fat.
Monk sugar (or zero calorie sugar): Lightly sweetens our oatmeal and frosting, making this a treat you can enjoy any day.
Rolled oats (dry): The hearty base for our bake, lending a chewy bite and wholesome flavor.
Ground cinnamon: Delivers that essential cozy spice, mimicking the filling of a cinnamon roll.
Baking powder: Adds a little lift, so your oatmeal bakes up light instead of dense.
Salt: Enhances all the sweet and spicy notes, keeping flavors bright and balanced.
Fat free cream cheese (for frosting): Provides the classic creamy topping without the heaviness.
Additional almond milk (for frosting): Loosens the cream cheese just enough to make the perfect swirl on top.
Extra monk sugar (for frosting): Adds that finishing touch of sweetness to the creamy frosting.

How to Make Cinnamon Roll Protein Baked Oatmeal

Step 1: Mix the Wet Ingredients

Start by grabbing a large mixing bowl and whisking together the almond milk, Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth. Sprinkle in the monk sugar and whisk again so everything is sweet and uniform. This step ensures your oatmeal is silky and well-seasoned from the beginning.

Step 2: Combine the Dry Ingredients

In a separate smaller bowl, stir together the rolled oats, ground cinnamon, baking powder, and salt. Give it a good mix to make sure the cinnamon and salt are evenly distributed, so every bite of Cinnamon Roll Protein Baked Oatmeal is perfectly spiced and never flat.

Step 3: Soak and Rest

Pour your bowl of dry ingredients into the wet mixture and stir until just combined. Don’t worry if it looks super runny at first! The oats need time to soak. Cover the bowl and let it sit for several hours or overnight in the fridge; this allows the oats to absorb the liquid for a creamy, cohesive texture that holds up beautifully when baked.

Step 4: Bake It Up

After the oats have soaked, preheat your oven to 350 degrees Fahrenheit. Lightly coat your preferred baking dish—an 8×8 pan, mini loaf pans, or a muffin tin—with nonstick spray. Pour the thickened oat mixture into the pan and smooth the top. Bake for 45-60 minutes, or until the center is just set and no longer wet. The aroma will be absolutely irresistible!

Step 5: Whip Up the Frosting

While the oatmeal cools slightly, combine the fat free cream cheese, monk sugar, and 2-3 tablespoons of almond milk in a small bowl. Whisk thoroughly until the frosting is smooth and pourable—just right to drizzle or swirl on top of your golden, warm Cinnamon Roll Protein Baked Oatmeal.

Step 6: Frost and Serve

Spoon or drizzle the sweet, creamy frosting over the top of your baked oatmeal. You can go for a classic swirl like a cinnamon roll, or spread it edge-to-edge for a luxe, thick layer. Slice, serve, and prepare for smiles all around.

How to Serve Cinnamon Roll Protein Baked Oatmeal

Garnishes

For a little extra flair, shower your baked oatmeal with a pinch more cinnamon, a dusting of powdered monk fruit for a frosted look, or scatter a few chopped toasted pecans for gentle crunch that’s reminiscent of classic cinnamon rolls.

Side Dishes

This oatmeal pairs perfectly with a bowl of fresh berries or a crisp fruit salad to balance the warmth of the baking spices. If you’re serving brunch, consider offering yogurt parfaits, nut butters, or even a platter of breakfast sausages for a hearty, balanced meal.

Creative Ways to Present

Try baking your Cinnamon Roll Protein Baked Oatmeal in muffin tins for easy grab-and-go snacks, or layer squares with extra Greek yogurt for a parfait effect. Serve in decorative ramekins for individual portions that feel extra special—just like at a cozy café.

Make Ahead and Storage

Storing Leftovers

Once cooled, you can cut the Cinnamon Roll Protein Baked Oatmeal into individual squares and store them in an airtight container in the refrigerator for up to five days. The flavors deepen wonderfully over time, making leftovers something to look forward to!

Freezing

To freeze, wrap individual portions tightly and store in a zip-top bag or freezer-safe container for up to three months. It’s fantastic to have a wholesome breakfast waiting in your freezer, ready to warm up whenever a cinnamon roll craving hits.

Reheating

Simply pop a refrigerated or thawed slice in the microwave for 30-60 seconds until warm. Add a splash of almond milk to keep things extra moist, and don’t forget to slather on a bit more frosting for that fresh-from-the-oven feel.

FAQs

Can I use regular dairy milk instead of almond milk?

Absolutely! Any milk—dairy or non-dairy—will work in this recipe, so feel free to use what you have. Just be sure to stick with an unsweetened variety if you prefer less sugar.

Is there a substitute for Greek yogurt?

If you don’t have Greek yogurt, low-fat or nonfat plain yogurt will work as a swap. Just expect a slightly different texture and tang; Greek yogurt adds extra creaminess and protein.

Can I use whole eggs instead of egg whites?

Yes, you can swap in two large eggs in place of egg whites if you prefer. Your Cinnamon Roll Protein Baked Oatmeal will have a richer flavor and a bit more fat, but the final bake will be just as delicious.

Do I have to soak the oats before baking?

Soaking the oats is highly recommended for a creamy, tender texture. If you skip this step, your oats may stay chewy and the bake could turn out less cohesive.

How do I make this recipe gluten free?

Make sure to use certified gluten free rolled oats and double check that all your other ingredients fit your dietary needs. The rest of the recipe is naturally gluten free!

Final Thoughts

If you’ve been searching for a fun, wholesome way to capture the magic of cinnamon rolls, this Cinnamon Roll Protein Baked Oatmeal is sure to hit the spot. Give it a try, share it with your loved ones, and don’t be surprised if it becomes a regular in your breakfast or snack rotation!

Cinnamon Roll Protein Baked Oatmeal Recipe

★★★★★

4.7 from 23 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a guilt-free breakfast with this protein-packed twist on classic cinnamon rolls. This Cinnamon Roll Protein Baked Oatmeal is a delicious and nutritious way to start your day.

Instructions

Prepare the Baked Oatmeal: Whisk together almond milk, Greek yogurt, liquid egg whites, and vanilla extract. Add monk sugar to the wet ingredients.
Combine Dry Ingredients: In a separate bowl, whisk together oats, cinnamon, baking powder, and salt.
Combine Wet and Dry Ingredients: Mix the wet and dry ingredients and allow the mixture to soak for several hours until thickened.
Bake: Pour the oat batter into a prepared pan and bake at 350°F for 45-60 minutes, or until set.
Prepare the Frosting: Whisk together cream cheese, monk sugar, and enough almond milk to achieve a smooth, runny consistency.
Serve: Top the baked oatmeal with the frosting before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American