If you’re on the hunt for a breakfast that feels like a warm hug in your mouth, the Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe is your new best friend. This dish perfectly blends the comforting scent and flavor of cinnamon rolls with the hearty goodness of baked oats, all packed with natural protein sources like egg whites and Greek yogurt—without needing any protein powder. It’s a wholesome, simple recipe that will fuel your mornings and satisfy your sweet tooth in the healthiest way possible.
Ingredients You’ll Need
This recipe shines because it relies on straightforward, nourishing ingredients that work in harmony to create the perfect texture and flavor. You’ll find everything from creamy Greek yogurt to the subtle crunch of chia and hemp seeds, each adding its own little magic to the dish.
- Rolled oats (2 cups): The hearty base providing fiber and a chewy texture that bakes beautifully.
- Egg whites (1 cup): Natural protein without added fats, making the baked oats fluffy and satisfying.
- Chia seeds (1/4 cup): For a boost of omega-3s and a slight gel-like consistency that keeps everything moist.
- Hemp seeds (1/4 cup): Adds a gentle nuttiness and a good dose of plant protein and healthy fats.
- Plain non-fat Greek yogurt (1 1/2 cups + 1 1/2 cups for serving): Makes the oats creamy inside and adds a tangy finish on top.
- Monk fruit maple syrup sweetener (1/4 cup): A natural sweetener that keeps it light and flavorful—you can substitute with regular maple syrup if you prefer.
- Skim milk (1 cup): Keeps the batter smooth and moist without heaviness.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out all those lovely cinnamon flavors.
- Cinnamon (1 teaspoon): The signature spice that ties this whole dish to your favorite cinnamon roll dreams.
- Salt (1/2 teaspoon): Enhances the natural sweetness and depth of flavor.
- Melted butter (2 tablespoons): For the rich, buttery topping that bakes into a lightly crisp, caramelized finish.
- Coconut sugar (1/4 cup): Or brown sugar, to sweeten the topping with a hint of caramel.
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). Generously grease a 9×13-inch baking dish to prevent sticking and make serving a breeze once the oats are done.
Step 2: Mix Ingredients
In your prepared dish or a large bowl, combine 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. Stir everything thoroughly until you get a uniform mixture that looks inviting and well blended.
Step 3: Prepare the Topping
Take a small bowl and mix the melted butter with the coconut sugar until it’s fully combined. Then, dollop this mixture in even spoonfuls over the oat batter. This topping will bake into a caramelized, slightly crispy layer that is utterly addictive.
Step 4: Bake
Place the baking dish in your preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the oats have set firmly, no longer jiggly in the center, and the edges have turned a warm golden color. The smell at this point is absolutely irresistible.
Step 5: Cool and Slice
Allow the baked oats to cool slightly to make slicing easier and cleaner. Cut into 6 generous portions or bars—perfect for a hearty breakfast or a midday snack.
Step 6: Serve
Top each slice with the remaining Greek yogurt—about 1/4 cup per serving—to add a creamy, tangy contrast that makes every bite balanced and delightful.
How to Serve Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe
Garnishes
Garnish with a light dusting of cinnamon or a sprinkle of crushed nuts like walnuts or pecans for extra texture and flavor. A drizzle of maple syrup or a few fresh berries can also elevate the presentation and taste wonderfully.
Side Dishes
This baked oats dish pairs wonderfully with fresh fruit salads or a cup of hot herbal tea. Light greens with a citrus vinaigrette can also contrast nicely if you want a savory side to round out breakfast or brunch.
Creative Ways to Present
Try serving individual portions in mason jars for a grab-and-go option. Layer the baked oats with yogurt and berries for a parfait-like treat, perfect for impressing overnight guests or sprucing up your usual routine.
Make Ahead and Storage
Storing Leftovers
Store leftover baked oats in an airtight container in the refrigerator for up to 4 days. This makes it a fantastic option for meal prepping your breakfast with very little morning effort.
Freezing
You can freeze individual portions wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 2 months. Just thaw overnight in the fridge for a quick breakfast solution.
Reheating
Reheat slices in the microwave for about 45-60 seconds or until warm. If you like a crispier edge, pop them in a toaster oven for a few minutes. Add your yogurt topping fresh after reheating for the best texture and flavor.
FAQs
Can I use different types of milk?
Absolutely! You can substitute skim milk with almond, oat, soy, or any milk of your choice. Just keep the quantity consistent for the right batter texture.
Is it possible to make this recipe vegan?
This recipe relies on egg whites and Greek yogurt for protein and texture, so it’s not vegan. However, you could experiment with plant-based yogurt and egg replacers, but the texture and protein content will differ.
Can I replace the monk fruit syrup with another sweetener?
Yes, you can substitute monk fruit syrup with regular maple syrup, honey, or even agave nectar depending on your preference. Adjust the sweetness to taste as some sweeteners are stronger than others.
How do the chia and hemp seeds affect the recipe?
Chia seeds absorb moisture and help bind the ingredients together while adding fiber and omega-3 fatty acids. Hemp seeds contribute a mild nuttiness and boost the protein content, making the dish more filling and nutritious.
Will the baked oats be dry or dense without protein powder?
Not at all! The combination of egg whites, Greek yogurt, and seeds creates a naturally moist, fluffy texture. The topping adds a lovely caramelized layer that keeps every bite enjoyable.
Final Thoughts
I can’t recommend the Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe enough for anyone looking to elevate their breakfast game. It’s simple to make, nourishing, and tastes like a little morning celebration in every bite. Give it a try and watch it become your new go-to for delicious, protein-packed mornings!
Print
Cinnamon Roll Protein Baked Oats Without Protein Powder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cinnamon Roll Protein Baked Oats recipe offers a wholesome, protein-packed breakfast option without the need for protein powder. Featuring rolled oats, egg whites, chia and hemp seeds, and sweetened with monk fruit maple syrup, these baked oats deliver the comforting cinnamon roll flavor in a nutritious, easy-to-make bar. Topped with a buttery coconut sugar mixture and served with creamy Greek yogurt, this dish satisfies your sweet tooth while providing lasting energy.
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 (used in batter)
- 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. This ensures the baked oats won’t stick and they can be removed easily after baking.
- Mix Ingredients: In the prepared baking dish or a large mixing bowl, combine rolled oats, egg whites, chia seeds, hemp seeds, half the Greek yogurt (about 1 1/2 cups), monk fruit maple syrup, skim milk, vanilla extract, cinnamon, and salt. Mix well until all ingredients are evenly distributed.
- Prepare the Topping: In a small bowl, thoroughly mix melted butter and coconut sugar until combined. Evenly dollop this mixture on top of the oat batter in the baking dish to give a sweet, buttery topping.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The baked oats are done when they have set, all liquid is absorbed, and the edges turn a light golden color.
- Cool and Slice: Allow the baked oats to cool slightly to make slicing easier. Cut into 6 large bars or servings.
- Serve: Serve each oat bar with about 1/4 cup of the remaining plain non-fat Greek yogurt on top for extra creaminess and protein boost. Enjoy warm or at room temperature.
Notes
- For a vegan version, substitute egg whites with a flaxseed or chia egg and use plant-based yogurt and milk.
- Monk fruit maple syrup can be replaced with pure maple syrup for a more natural sweetness.
- You can add raisins or chopped nuts for additional texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently before serving.
- Adjust cinnamon amount to taste for a stronger or milder cinnamon roll flavor.
- This recipe can be made gluten-free by ensuring oats are certified gluten-free.
