High Protein Cinnamon Roll Baked Oatmeal

High-Protein Cinnamon Roll Baked Oatmeal

Looking for a cozy, protein-packed breakfast that tastes like a treat? This High-Protein Cinnamon Roll Baked Oatmeal delivers warm cinnamon flavors, a soft and satisfying texture, and a boost of protein to keep you full all morning. With a delicious cinnamon glaze and a creamy icing, it’s the perfect balance of indulgence and nutrition!

Enjoy,

SiLLibake

High Protein Cinnamon Roll Baked Oatmeal

This High-Protein Cinnamon Roll Baked Oatmeal is the perfect way to start your day with a balance of flavor, 6g of fiber, and 16g of protein. Make it once and enjoy a delicious breakfast all week long!

Why You’ll Love This High Protein Cinnamon Roll Baked Oatmeal Recipe:

• High in protein – 15.75g per serving!

• Naturally sweetened with maple syrup or use whatever sweetener you like

• Protein Icing: With cottage cheese replacing cream cheese, you get a lower calorie and higher protein icing option for this cinnamon roll baked oatmeal

• Rich in fiber for lasting energy.

Storage & Serving Tips

• Refrigerate: Store in an airtight container for up to 5 days. Reheat in the microwave for a warm treat!

• Freeze: Slice and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.

• Enjoy warm or cold – both are delicious!

• Easy meal prep – store in the fridge or freeze for later.

High Protein Cinnamon Roll Baked Oatmeal

High Protein Cinnamon Roll Baked Oatmeal

PREP TIME: 15 MIN

COOK TIME: 30-35 MIN

SERVING: 8

High Protein Cinnamon Roll Baked Oatmeal

This High-Protein Cinnamon Roll Baked Oatmeal delivers warm cinnamon flavors, a soft and satisfying texture, and a boost of protein to keep you full all morning. With a delicious cinnamon glaze and a creamy icing, it’s the perfect balance of indulgence and nutrition!

Ingredients:

1 ¾ cup oat flour (175g)

½ cup almond flour (50g)

3 tbsp ground flax (21g)

1 tbsp chia seeds (12g)

2 tsp cinnamon (4g)

1 tsp baking powder (4g)

½ tsp baking soda (2g)

¼ tsp salt (1.5g)

2 eggs (100g)

2 cups milk (480g)

1 tsp vanilla extract (4g)

¼ cup maple syrup (60g)

4 servings collagen powder (varies by brand, 40-50g total)

Cinnamon Glaze:

2 tbsp almond butter (32g)

1 tsp butter, melted (5g)

2 tsp cinnamon (4g)

2 tbsp maple syrup (30g)

2 tbsp milk (30g)

Icing:

½ cup cottage cheese (120g)

2 tbsp maple syrup (30g)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 baking pan,

2. Add your eggs, milk, maple syrup, vanilla, collagen powder. Whisk until combined. Add your cinnamon, baking powder, baking soda & salt. Whisk until well combined.

3. Add the oats, almond flour, flax & chia seeds and mix well.  

4. Add to baking dish, the baked oats will rise a bit as they bake and add to the oven. 

5. Bake for 28-30 minutes, or until a toothpick comes out mostly clean and the edges are golden brown.

6. While it’s cooling, make your Cinnamon Glaze. Add all the ingredients to a small bowl, whisk until smooth and pourable (add a little more milk if you need to)

7. Top the baked oatmeal with the cinnamon glaze.

8. Next, add your cottage cheese or cream cheese and maple syrup to a blender and blend until smooth. Drizzle it over your baked oats and enjoy!

9. This recipe store in the fridge for 3-5 days or freeze each slice for up to 3 months. Eat this warm or cold.

   Nutrition (Approximate): 1 serving

   Calories: 305 | Protein: 15.75g | Carbs: 39.25g | Fat: 12.4g | Fiber: 5.5g | Sugar: 16.75g

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