If you are searching for a nutritious and indulgently flavorful breakfast that feels like a warm hug on a plate, then the Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe is your new best friend. This recipe takes humble ingredients and transforms them into a comforting, protein-packed meal reminiscent of your favorite cinnamon roll, but healthier and without the need for any protein powders. It’s perfectly balanced with creamy Greek yogurt, wholesome seeds, and just the right touch of sweetness, making it a go-to way to brighten your mornings while staying on track with your fitness goals.
Ingredients You’ll Need
The beauty of this Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe lies in its simplicity. Each ingredient plays a vital role in creating the fantastic texture, flavor, and nutrition that make this dish spectacular. Whether it’s the oats providing hearty bulk, the seeds for subtle crunch and omega-3s, or the cinnamon for warming spice, every addition is essential.
- 2 cups rolled oats: Old fashioned oats give the perfect chewy texture and slow-release energy to keep you full.
- 1 cup egg whites: Adds protein and helps bind the oats without adding fat.
- 1/4 cup chia seeds: These little powerhouses add fiber and a delicate crunch while thickening the mix.
- 1/4 cup hemp seeds (hemp hearts): Boosts protein and imparts a mild nutty flavor.
- 1 1/2 cups plain non-fat Greek yogurt: Provides creaminess and tangy flavor, also rich in protein.
- 1/4 cup monk fruit maple syrup sweetener: A natural low-calorie sweetener to keep things just right without spiking sugar.
- 1 cup skim milk (or any milk): Moistens the oats and adds a hint of richness.
- 1 teaspoon vanilla extract: Elevates the aroma and complements the cinnamon perfectly.
- 1 teaspoon cinnamon: The star spice that delivers warmth and that classic cinnamon roll taste.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 tablespoons melted butter: Ensures a tender crumb and a slightly caramelized topping.
- 1/4 cup coconut sugar (or brown sugar): Adds a rich, toasty sweetness to the topping.
- 1 1/2 cups plain non-fat Greek yogurt (for serving): Extra creaminess to serve along for that luxe, protein-packed finish.
How to Make Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe
Step 1: Prep the Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish thoroughly. This step may sound simple, but it’s crucial for preventing sticking and ensuring your baked oats come out in perfect bars without any tears.
Step 2: Mix Ingredients
In a large bowl or directly in the prepared baking dish, combine the rolled oats, egg whites, chia seeds, hemp hearts, half of your Greek yogurt, monk fruit maple syrup, milk, vanilla extract, cinnamon, and salt. Stir everything together until it’s fully combined and evenly mixed. This creates the wholesome base that will bake into that delicious cinnamon roll sensation.
Step 3: Prepare the Topping
Next, whisk together the melted butter and coconut sugar in a small bowl. This buttery-sweet mixture will form the irresistible golden topping, adding a touch of caramelized sweetness right on top of your oats.
Step 4: Bake
Spread the oat mixture evenly in your baking dish, then dollop the butter-sugar topping evenly across the surface. Pop it into the oven for 30-35 minutes. You’ll know it’s ready when the mixture has set, is no longer liquidy, and the edges have turned lightly golden and inviting.
Step 5: Cool and Slice
Let your baked oats cool for a bit after removing from the oven—this makes slicing a breeze and helps the bars hold their shape. Cut into six generous servings, each one packed with protein and bursting with cinnamon flavor.
Step 6: Serve
Top each bar with a good scoop (about 1/4 cup) of the remaining plain non-fat Greek yogurt for a creamy, tangy companion that perfectly balances the sweetness and spice.
How to Serve Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe
Garnishes
A sprinkle of extra cinnamon, a handful of toasted nuts like pecans or walnuts, or a drizzle of pure maple syrup can take your serving to new heights. Freshly sliced fruit such as apples or pears also pairs wonderfully with the warm cinnamon flavor, adding freshness and brightness.
Side Dishes
For a complete breakfast feast, serve alongside crisp apple slices, a warm cup of black coffee or chai tea, or even a side of cottage cheese for an extra protein boost. This recipe is versatile enough to be paired with light, fresh sides or heartier fare without overwhelming the palate.
Creative Ways to Present
Try layering slices of your Cinnamon Roll Protein Baked Oats in parfait glasses alternating with plain Greek yogurt and fresh berries to create a visually stunning breakfast parfait. Alternatively, cut the baked oats into smaller squares for protein-packed grab-and-go bites perfect for busy mornings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your baked oat bars in an airtight container in the fridge. They will keep well for up to 4 days, making it convenient to prep breakfasts or snacks ahead of time without sacrificing flavor or texture.
Freezing
If you want an even longer shelf life, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. These bars can be frozen for up to 2 months. Simply thaw overnight in the refrigerator when you’re ready to enjoy.
Reheating
Reheat your leftover Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe bars in the microwave for 30-60 seconds or warm them gently in a low oven until heated through. Adding a dollop of Greek yogurt or a splash of milk before reheating helps keep them moist and luscious.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much firmer texture and take longer to cook, so they are not recommended for this baked oats recipe. Rolled oats provide the perfect softness and absorbency for the ideal texture here.
Is there a substitute for Greek yogurt?
You can use a dairy-free yogurt alternative such as coconut or almond yogurt if you prefer a vegan version. Keep in mind it might alter the protein amount and texture slightly.
Can I make this recipe gluten-free?
Absolutely! Just be sure to use certified gluten-free rolled oats as oats themselves can sometimes be cross-contaminated with gluten during processing.
How important is the melted butter in the topping?
The melted butter adds richness and helps caramelize the sugar topping, creating a lovely golden crust. You could substitute with coconut oil for a dairy-free option, but the flavor and texture will vary slightly.
Can I add fruit to this recipe?
Yes, you can mix in fresh or frozen berries, chopped apples, or raisins to the batter before baking for extra bursts of flavor and texture. Just be mindful that excess moisture might affect the baking time.
Final Thoughts
There’s something truly magical about starting your day with the warm, comforting flavors of the Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe. It’s a wholesome, satisfying breakfast that feels indulgent but is packed with nourishing ingredients to fuel your entire morning. I hope you enjoy making and savoring this recipe as much as I do—it’s a little reminder that healthy eating can be deliciously cozy and easy. Give it a try and make your mornings a little sweeter!
Print
Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cinnamon Roll Protein Baked Oats recipe offers a delicious and healthy twist on traditional cinnamon rolls by incorporating wholesome ingredients like rolled oats, egg whites, chia and hemp seeds, and Greek yogurt. Naturally sweetened with monk fruit maple syrup and topped with a buttery coconut sugar glaze, this baked oat dish is perfect for a protein-packed breakfast or snack without the need for protein powder.
Ingredients
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)
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 ensure 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. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
- Prepare the Topping: In a small bowl, mix the melted butter with the coconut sugar until combined. Dollop this mixture evenly over the oat batter spread in the baking dish to create a sweet cinnamon-like topping.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the mixture is set, the liquid is fully absorbed, and the edges turn lightly golden brown.
- Cool and Slice: Remove from the oven and let the baked oats cool slightly to make slicing easier. Cut into 6 large bars or servings.
- Serve: Serve each bar with a generous dollop of the remaining Greek yogurt (approximately 1/4 cup per serving) on top for added creaminess and protein.
Notes
- You can substitute monk fruit maple syrup with regular maple syrup if preferred.
- Use any type of milk according to your dietary preferences, such as almond or oat milk.
- For a dairy-free version, replace Greek yogurt and butter with plant-based alternatives.
- Ensure the baked oats have set fully before removing from the oven to avoid a soggy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
