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

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)

Cook Mode Prevent your screen from going dark

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.