Description
This Cinnamon Roll Baked Oats recipe combines wholesome gluten-free rolled oats with warm spices and sweet maple syrup to create a delicious, comforting breakfast. The oats are mixed into a batter with eggs, milk, protein powder, and baking powder, then baked to create a soft, golden dish reminiscent of cinnamon rolls but healthier and packed with protein. A cinnamon-spiced Greek yogurt topping adds tang and creaminess, making it perfect for a nutritious start to your day.
Ingredients
Scale
For the Baked Oats:
- 1 spray neutral oil (0.5 oz or 15 ml), for greasing
- 2 large eggs (4 oz or 113 g), at room temperature
- 2 cups milk of choice (16 fl oz or 475 ml), such as almond milk, oat milk, or whole milk
- 3 tablespoons pure maple syrup (1.5 oz or 45 ml)
- 1 1/2 teaspoon vanilla extract (0.17 fl oz or 5 ml)
- 2 1/2 cups gluten-free rolled oats (10 oz or 280 g)
- 1/2 cup vanilla protein powder (4 oz or 113 g)
- 2 1/2 teaspoons baking powder (0.25 oz or 7 g)
- 1 tablespoon ground cinnamon (0.5 oz or 14 g)
- 1/2 teaspoon kosher salt (0.1 oz or 2.8 g)
For the Cinnamon Yogurt Topping:
- 2 cups low-fat or whole milk Greek yogurt (16 oz or 450 g)
- 2 tablespoons maple syrup (1 oz or 30 ml)
- 2 1/2 teaspoons ground cinnamon (0.25 oz or 7 g)
Instructions
- Mix Oats & Ingredients: In a large bowl, thoroughly mix the gluten-free rolled oats with eggs, milk, maple syrup, vanilla extract, vanilla protein powder, baking powder, ground cinnamon, and kosher salt. Stir until all ingredients are well combined into a thick, fragrant batter to ensure even flavor throughout.
- Prep Your Baking Dish: Spray a baking dish generously with neutral oil to prevent sticking. This greased layer will help the oats release easily after baking and help achieve a golden crust on top.
- Pour & Spread Batter: Pour the batter into the prepared baking dish. Spread it evenly across the dish, making sure it reaches all corners, to promote even cooking and avoid soggy spots in the center.
- Bake & Watch the Aroma: Place the dish in a preheated oven at 350°F (175°C) and bake until the oats are set and slightly golden on top, approximately 35-40 minutes. Keep an eye on the texture to prevent overbaking, which can dry out the oats. The dessert will emit a warm cinnamon aroma as it bakes.
- Cool & Serve with Toppings: Allow the baked oats to cool for 10-15 minutes after removing from the oven, so it firms up for easier cutting. While it cools, mix the Greek yogurt with maple syrup and ground cinnamon to prepare the topping. Serve the baked oats with a generous dollop of the cinnamon-spiced Greek yogurt for a delicious finishing touch.
Notes
- Using gluten-free rolled oats makes this recipe suitable for gluten-sensitive individuals.
- Room temperature eggs help the batter mix more smoothly and bake evenly.
- Choose your milk based on dietary preference (dairy or plant-based) without affecting the texture much.
- For added sweetness, drizzle extra maple syrup when serving if desired.
- Check the center of the baked oats with a toothpick; it should come out mostly clean when done.
- Cooling the baked oats is essential to firm up the texture for neat slicing.
