Cinnamon Roll Baked Oats (High-Protein Breakfast)

Ingredients

• 0.5 cup Plain Greek yogurt (non‑fat or low‑fat)
• 0.25 cup Pasteurized egg whites (can use liquid egg whites or 2 large eggs)
• 2 tablespoon Sugar‑free maple syrup (e.g., Lakanto or similar)
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 0.5 cup Rolled oats (old‑fashioned rolled oats)
• 2 tablespoon Light cream cheese (softened)
• 2 teaspoon Sweetener (e.g., erythritol, stevia blend) (for frosting)
• 0.25 cup Plain Greek yogurt (for topping)

Instructions

1. Preheat Oven & Gather Ingredients

   Set the oven to 350°F (180°C) and let it preheat while you measure out all ingredients.

   Time: PT5M

   Temperature: 350°F

2. Blend Base Mixture

   Add the 0.5 cup Greek yogurt, 0.25 cup egg whites, 2 Tbsp sugar‑free maple syrup, 0.5 tsp cinnamon, 0.5 tsp vanilla extract, 1 tsp baking powder and 0.5 cup rolled oats into the blender. Blend on high for 20‑30 seconds until completely smooth and no clumps remain.

   Time: PT1M

3. Prepare Baking Dish

   Lightly spray the oven‑safe baking dish with non‑stick cooking spray. Pour the blended oat mixture into the dish and spread it evenly with a spatula.

   Time: PT2M

4. Bake the Oats

   Place the dish in the preheated oven and bake for 20 minutes.

   Time: PT20M

   Temperature: 350°F

5. Make the Cream‑Cheese Frosting

   While the oats bake, combine 0.25 cup Greek yogurt, 2 tsp sweetener and 2 Tbsp light cream cheese in a mixing bowl. Stir until the mixture is smooth and resembles frosting.

   Time: PT3M

6. Finish & Serve

   Remove the baked oats from the oven, let them cool for about 2 minutes, then spread the cream‑cheese frosting over the top. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

30 g

Carbohydrates

47 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Plain Greek yogurt: regular yogurt, cottage cheese
• Instead of Pasteurized egg whites: whole eggs, egg white substitute
• Instead of Sugar‑free maple syrup: regular maple syrup (adds sugar), stevia liquid
• Instead of Ground cinnamon: cinnamon powder
• Instead of Vanilla extract: vanilla paste, almond extract (use less)
• Instead of Baking powder: baking soda (use 1/4 tsp)
• Instead of Rolled oats: quick oats, gluten‑free oats
• Instead of Light cream cheese: regular cream cheese, Greek yogurt
• Instead of Sweetener (e.g., erythritol, stevia blend): sugar‑free maple syrup, allulose
• Instead of Plain Greek yogurt (for topping): regular yogurt, cottage cheese

Equipment Needed

• Blender
• Measuring cups and spoons
• Oven‑safe baking dish (8×8 in or similar)
• Non‑stick cooking spray (optional)
• Mixing bowl (for frosting)
• Spatula or spoon
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Blend the oat mixture until completely smooth – clumps will affect texture.
• Do not overbake; the oats should remain moist in the center.
• Frosting should be smooth; adjust consistency with a tiny amount of milk if needed.

Chef Tips from the Video

• For extra cinnamon flavor, sprinkle a pinch of ground cinnamon on top of the frosting before serving.
• Use a silicone baking mat instead of spray for an even easier cleanup.
• A dash of nutmeg in the batter adds a warm, holiday‑like aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions for up to 1 month; reheat in microwave.

Room temperature: Not recommended; oats can spoil after 2 hours at room temperature.

Make-Ahead Tips

• Prepare a double batch and store portions in the fridge for quick weekday breakfasts.
• Frosting can be made up to 24 hours ahead; keep it refrigerated and stir before spreading.