High-Protein Cinnamon Swirl Oats (Print View)

Protein-packed baked oats with cinnamon swirl and crumble topping for a cozy morning treat.

# Ingredient List:

→ Oat Base

01 - 2 cups rolled oats
02 - 1 cup low-fat cottage cheese or Greek yogurt
03 - 2 large eggs
04 - 1 scoop vanilla protein powder (30 g)
05 - 1 cup unsweetened almond milk
06 - 2 tablespoons maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Cinnamon Swirl

10 - 2 tablespoons coconut sugar or brown sugar
11 - 2 teaspoons ground cinnamon

→ Crumble Topping

12 - 1/3 cup rolled oats
13 - 2 tablespoons almond flour or all-purpose flour
14 - 2 tablespoons coconut sugar or brown sugar
15 - 2 tablespoons melted butter or coconut oil
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish.
02 - Combine all oat base ingredients in a blender and blend until mostly smooth while retaining some oat texture.
03 - Pour half of the blended oat mixture into the prepared baking dish.
04 - Mix cinnamon swirl ingredients in a small bowl. Sprinkle half of the mixture over the oat layer in the dish.
05 - Pour remaining oat mixture over the cinnamon swirl, then distribute remaining cinnamon swirl on top.
06 - Combine all crumble topping ingredients in a bowl until crumbly texture forms. Distribute evenly over the oat mixture.
07 - Bake for 28-32 minutes until the center is set and the top turns golden brown.
08 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Sixteen grams of protein per serving means you're actually full until lunch, not hunting for snacks by 10 AM.
  • It's a make-ahead dream that tastes just as good cold straight from the fridge as it does warm from the oven.
  • The cinnamon swirl and crumbly topping deliver that coffee-cake indulgence without the guilt or the sugar crash.
02 -
  • If your center is still jiggly after 32 minutes, give it another 2 to 3 minutes; underbaking leaves it mushy, but overbaking by just a few minutes is nearly impossible with this recipe.
  • Blending the oats is non-negotiable—it's what creates that tender, moist crumb that separates this from regular baked oatmeal.
  • The crumble topping absorbs moisture as it sits, so it's actually better the next day when it's had time to meld with the oat layer underneath.
03 -
  • Don't skip cooling the batter slightly before eating—it needs a few minutes to set, and eating it piping hot means it falls apart instead of slicing cleanly.
  • If you're meal prepping for the week, slice it first, then store the slices separated by parchment paper so they don't stick together in the container.
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