Description

This cinnamon roll protein baked oats recipe offers a delicious, healthy breakfast option packed with natural protein from Greek yogurt, egg whites, chia seeds, and hemp seeds, all without using protein powder. Combining warm cinnamon flavors with a touch of sweetness from monk fruit maple syrup and coconut sugar, this baked oats dish is perfect for meal prep or a wholesome start to your day.

Ingredients

Scale

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
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)

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Instructions

Prep the Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish well to prevent sticking and help with easy removal after baking.
Mix Ingredients: In the prepared baking dish or a large mixing bowl, combine rolled oats, egg whites, chia seeds, hemp seeds, 1 1/2 cups Greek yogurt, monk fruit maple syrup, milk, vanilla extract, cinnamon, and salt. Mix thoroughly until all ingredients are evenly incorporated.
Prepare the Topping: In a small bowl, mix the melted butter and coconut sugar together until well combined. Spread or dollop this mixture evenly over the oat batter in the baking dish.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the mixture is set, the liquid is absorbed, and the edges turn lightly golden.
Cool and Slice: Allow the baked oats to cool slightly to firm up, then cut into 6 large bars or servings.
Serve: Serve each baked oat bar with a generous dollop (about 1/4 cup) of the remaining plain non-fat Greek yogurt on top for added creaminess and protein.

Notes

Using rolled oats (old fashioned) helps provide a chewy texture and holds up well to baking.
Substitute monk fruit maple syrup with regular maple syrup or honey if preferred.
For a vegan alternative, replace egg whites with flax or chia egg, and use plant-based yogurt and milk.
Ensure the oats cool slightly before slicing for cleaner cuts.
Store leftovers in the refrigerator for up to 4 days and reheat before serving.