cinnamon roll protein baked oats without protein powder

Cinnamon roll protein baked oats on a plate.

4.91 from 20 votes

cinnamon roll protein baked oats without protein powder

When the morning rush strikes and you need to be out the door in minutes, chow down on these cinnamon roll protein baked oats (without protein powder)! I prep a batch (they only take 5 minutes to mix and pop in the oven) when I have time so they're ready when we need them. With 25g of protein per slice, they are perfect for on-the-go mornings with your family or, in my case, a toddler!

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

Keyword: no protein powder, oats

Servings: bars

Calories: 361kcal

Author: Mika Kinney

Ingredients

1.5 cups plain Greek yogurt for topping

Batter

2 cups rolled oats old fashioned
1 cup egg whites see notes for alternatives
¼ cup chia seeds
¼ cup hemp seeds (hemp hearts)
1.5 cups plain Greek yogurt non-fat
¼ cup monk fruit maple syrup sweetener or regular maple syrup
1 cup skim milk or any milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt

Topping

2 tablespoon melted butter
¼ cup coconut sugar or brown sugar

Instructions

Prep: Preheat the oven to 350 degrees and grease a 9x13 baking dish.
Mix: In the baking dish, mix together the 2 cups rolled oats, 1 cup egg whites, ¼ cup chia seeds, ¼ cup hemp seeds, 1.5 cups plain Greek yogurt, ¼ cup monk fruit maple syrup sweetener, 1 cup skim milk, 1 teaspoon vanilla extract, ½ teaspoon salt, and 1 teaspoon cinnamon. In a small bowl, mix the 2 tablespoon melted butter and ¼ cup coconut sugar. Dollop this over the top of the oat mixture evenly.
Bake: Bake for 30-35 minutes or until all the liquid has absorbed.
Enjoy: Let it cool slightly, then cut it into 6 large slices (I know, big, beautiful servings). Enjoy with a dollop of the remaining 1.5 cups plain Greek yogurt (about ¼ cup per slice).

Video

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Notes

Storage: Store this in the fridge for up to a week in an airtight container or freeze for up to 3 months. You can either reheat it for 45 seconds to a minute in the microwave or enjoy it cold.

Dairy-free options: You can easily make this recipe dairy-free by subbing your skim milk for almond milk or your milk of choice. Additionally, you can use Siggis plant-based yogurt instead of Greek yogurt.

Grease your pan: The oats can start to caramelize on the edges so it makes it much easier to remove the slices when the pan is greased.

Add more protein: Top with Greek yogurt for added protein!

My oats are too wet/dry, now what? If you notice your oats are on the dry side, try baking them for less time so you don't burn them. If it is too wet, add up to ½ cup more oats.

Egg white alternatives: If you don't have these or don't want to buy them, you can use whole eggs, but the texture will be more custard-like. Just measure them scrambled. Or you can use flax eggs (1 tablespoon flax seed for 3 tablespoon water), which results is a similar texture but less protein. Flax eggs are my preferred substitute. Just be sure to let them sit and thicken for 10 minutes before incorporating them.

Nutrition