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High-Protein Cinnamon Roll Baked Oatmeal

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A delightful baked oatmeal that combines the comfort of cinnamon rolls with the health benefits of oatmeal, packed with protein for a nutritious breakfast.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup unsweetened vanilla almond milk
  • ½ cup nonfat plain Greek yogurt
  • ½ cup liquid egg whites
  • 2 tablespoons monk fruit sweetener (or preferred zero-calorie sweetener)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons fat-free cream cheese (for frosting)
  • 2–3 tablespoons unsweetened vanilla almond milk (for frosting)
  • 1 tablespoon monk fruit sweetener (for frosting)

Instructions

  1. Prepare the Batter: In a large bowl, whisk together almond milk, Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until well mixed. Stir in the rolled oats, ground cinnamon, baking powder, and salt until everything is combined. Cover and let soak in the refrigerator for a few hours or ideally overnight.
  2. Bake the Oatmeal: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper. Pour the soaked oat mixture into the baking dish and spread it out evenly. Bake for 45-60 minutes, until center is set and a toothpick inserted comes out clean. Allow to cool slightly.
  3. Prepare the Frosting: In a small bowl, whisk together the fat-free cream cheese, monk fruit sweetener, and almond milk until you achieve a smooth consistency.
  4. Serve: Drizzle the frosting over the warm baked oatmeal, slice into 9 pieces, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 30 seconds to a minute, or enjoy cold.

Nutrition

Find it online: https://www.topchoicerecipes.com/high-protein-cinnamon-roll-baked-oatmeal/