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cinnamon roll protein baked oats without protein powder Recipe

cinnamon roll protein baked oats without protein powder Recipe

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4.4 from 89 reviews

These Cinnamon Roll Protein Baked Oats are the perfect grab-and-go breakfast, packed with 25g of protein per bar—all without the need for protein powder! With creamy Greek yogurt, hearty rolled oats, and warm hints of cinnamon and vanilla, they’re a family-friendly morning treat. Prep takes just 5 minutes, so you can whip up a batch for the week ahead whether you’re feeding a crowd, meal prepping, or looking for a toddler-approved breakfast.

  • Total Time: 40 minutes
  • Yield: 6 bars

Ingredients

Oat Mixture

  • 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
  • 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)
  • 1 1/2 cups plain non-fat Greek yogurt (for serving, about 1/4 cup per slice)

Instructions

  1. Prep the Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish well. This helps prevent sticking and makes removing your baked oats easier.
  2. Mix Ingredients: In the prepared baking dish (or a large mixing bowl), combine the 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. Mix thoroughly so everything is well incorporated and evenly distributed.
  3. Prepare the Topping: In a separate small bowl, mix the melted butter and coconut sugar together until combined. Dollop this mixture evenly over the top of the oat batter in the baking dish.
  4. Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the mixture has set and all the liquid is absorbed. The edges should be lightly golden.
  5. Cool and Slice: Let the baked oats cool slightly for easier slicing. Cut into 6 large bars or servings.
  6. Serve: Enjoy each bar with a generous dollop (about 1/4 cup each) of the remaining Greek yogurt on top for added creaminess and protein.

Notes

  • Storage: Store bars in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Reheat in the microwave or enjoy cold.
  • Dairy-Free Option: Substitute almond milk or any plant-based milk for skim milk, and use plant-based yogurt in place of Greek yogurt.
  • Grease Well: Make sure to grease your pan thoroughly to prevent sticking, as the oats can caramelize on the edges.
  • Add Extra Protein: Top with extra Greek yogurt to boost protein content.
  • Troubleshooting: If the oats are too wet after baking, add up to ½ cup more oats. If they’re too dry, decrease bake time slightly to retain moisture.
  • Egg Substitutes: Use whole eggs (texture will be more custard-like) or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg, let sit 10 mins to thicken) for a similar consistency and a vegan option.
  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar
  • Calories: 361
  • Sugar: 15g
  • Sodium: 383mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 15mg

Find it online: https://sophiasplate.com/cinnamon-roll-protein-baked-oats-without-protein-powder-recipe/