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–+ servings
Breakfast, Snack

Cinnamon Roll Baked Oatmeal

5 from 1 vote
This high protein Cinnamon Roll Baked Oatmeal tastes like dessert for breakfast. It's made with Greek yogurt and wholesome ingredients that keep the recipe healthy. Sweet and soft, it's even better served warm with its light vanilla frosting.
30 minTotal
6servings
Healthy Cinnamon Roll Baked Oatmeal
Balanced 126 kcal
Protein 36% 12g
Carbs 49% 16g
Fat 15% 2g
Print Recipe 6
Ingredients Steps Nutrition
  • 2 ripe bananas about 7.5 oz (225 g) in total
  • 1 cups (100 g) rolled oats
  • ½ cup (50 g) protein powder or oat flour
  • ⅓ cup (80 g) Greek yogurt or dairy-free yogurt
  • 2 to 4 tbsp maple syrup or honey, to taste
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • a pinch of salt

Healthy vanilla glaze

  • ⅙ cup (60 g) Greek yogurt
  • 1 to 2 tbsp maple syrup or honey, to taste
  • ½ tsp vanilla extract
  • a pinch of salt
  • Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
  • In a large bowl mash the bananas and combine with Greek yogurt, vanilla extract, cinnamon and a pinch of salt. For sweetener oats, add 2 to 4 tablespoons of maple syrup or honey to taste. Stir until smooth.
    Add Greek yogurt and spices
  • Add rolled oats and protein powder (or oat flour) to the wet mixture, then stir until combined. You can optionally add extra mix-ins like chopped walnuts or raisins.
    Add rolled oats and oat flour
  • Transfer the dough to the prepared baking pan and spread it out evenly.
    Breakfast bar dough in a baking pan
  • Bake in hot oven for 15 to 20 minutes, or until the protein oats have set in the center. Let cool to temperature before slicing and topping with vanilla glaze.

Healthy vanilla glaze

  • In a small bowl, combine Greek yogurt with maple syrup, vanilla extract and a pinch of salt. Stir until smoothly combined, adjusting sweetness to taste.
  • Drizzle the high protein glaze on top of your cinnamon roll baked oats before serving.
126 kcal
Protein 36% 12g
Carbs 49% 16g
Fat 15% 2g

Per serving, estimated automatically, not a substitute for professional dietary advice.

Ingredient notes

  • Protein powder – I used vanilla whey, but you can also choose casein or plant based options. The best flavors are vanilla, cinnamon and natural.
  • Bananas – Replace with 1 cup (220 g) of unsweetened applesauce.
  • Sweetener – Bananas add plenty of natural sweetness. For a sweeter bake, add a couple tablespoons of maple syrup or honey. Taste the dough and adjust with sweetener if it is necessary.
  • Dairy-free – Replace Greek yogurt with your favorite nondairy yogurt, such as coconut or soy yogurt.
  • Gluten-free – Use certified gluten-free rolled oats and protein powder.
  • Extras – Customize this recipe with extra chopped walnuts, pecans, pumpkin seeds, dried cranberries, raisins or fresh berries.

Storage notes

  • To store – Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • To freeze – Place in zipper bags and freeze for up to 4 months.
  • To reheat – Remove the baked oatmeal from the freezer, then warm up in hot oven or in the microwave.

Nutritional values

  • Nutrition facts are approximations calculated by third-party apps, for precise values please calculate your own.