High-Protein Cinnamon Roll Baked Oatmeal
A wholesome breakfast combining the flavors of cinnamon rolls with the goodness of baked oatmeal, packed with protein and deliciousness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prepare the batter by whisking together the almond milk, Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until well blended. Stir in the rolled oats, ground cinnamon, baking powder, and salt. Cover and refrigerate for a few hours or overnight.
- Bake the oatmeal: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish. Pour the soaked oat mixture into the dish and spread it out evenly. Bake for 45-60 minutes, or until set and golden brown.
- Prepare the frosting: In a small bowl, combine the fat-free cream cheese, monk fruit sweetener, and almond milk. Whisk until smooth.
- Serve: Drizzle the frosting over the baked oatmeal, slice into 9 pieces, and enjoy!
Notes
Store leftovers in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds.