Meet your new favorite breakfast: High-Protein Cinnamon Roll Baked Oatmeal. If you’ve ever wished you could enjoy your morning oatmeal with the cozy comfort of a cinnamon roll’s warm spice—and the muscle-fueling power of a protein-rich meal—this dish is for you. Each slice is soft and satisfying, brimming with wholesome oats, golden cinnamon swirls, and a touch of sweetness. Whether you’re looking for a grab-and-go breakfast or a crowd-pleasing brunch option, this baked oatmeal brings delicious flavor, lasting energy, and that irresistible cinnamon roll nostalgia, all in one easy bake.

High-Protein Cinnamon Roll Baked Oatmeal Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are probably already in your kitchen, and each brings something special to the table. The oats provide heartiness, the cinnamon offers warmth, and the protein punch gives your morning a real kickstart. Here’s what you need to make High-Protein Cinnamon Roll Baked Oatmeal truly shine:

Rolled oats: The backbone of any great baked oatmeal, they supply texture and that classic, hearty bite.
Milk (any kind): Milk keeps your oatmeal moist and creamy—dairy or plant-based both work perfectly here.
Greek yogurt: Adds a silky tang and amps up the protein content for extra staying power.
Protein powder (vanilla or unflavored): The secret weapon for making this breakfast super-satisfying and muscle-friendly.
Maple syrup: A natural sweetener that pairs beautifully with cinnamon, giving your oatmeal a gentle, caramel note.
Ground cinnamon: The star of the show—aromatic and warm, it makes every bite taste like a cinnamon roll hug.
Salt: Just a pinch balances the sweetness and makes all the flavors pop.
Baking powder: Helps the oatmeal bake up light and fluffy, instead of dense or stodgy.
Eggs: The binder that keeps everything together and adds even more protein.
Vanilla extract: A luscious background note that rounds out the flavor, so don’t skip it!
Optional: chopped walnuts or pecans for topping: Give your oatmeal extra crunch, flavor, and a little healthy fat.

How to Make High-Protein Cinnamon Roll Baked Oatmeal

Step 1: Preheat and Prepare

First things first, turn on your oven to 350°F (175°C). While it’s heating, lightly grease your favorite baking dish. This step ensures the oatmeal doesn’t stick, and you’ll get those perfect golden edges that everyone loves.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and combine your rolled oats, protein powder, ground cinnamon, salt, and baking powder. Mixing these ingredients first helps distribute the leavening and spices evenly, so every slice is full of cinnamon roll magic.

Step 3: Whisk the Wet Ingredients

In a second bowl, whisk together the milk, creamy Greek yogurt, maple syrup, eggs, and rich vanilla extract. Whisking well guarantees the yogurt is smooth and the mixture is silky, which means your baked oatmeal will turn out cohesive and tender.

Step 4: Combine Everything

Pour the wet mixture over the dry ingredients in your big bowl. Stir until everything is combined—don’t overmix, just make sure there aren’t any dry patches. You’ll notice it already smells amazing!

Step 5: Assemble and Add Toppings

Transfer the oat mixture into your greased baking dish and spread it evenly with a spatula. If you love a bit of crunch, scatter chopped walnuts or pecans on top. They’ll toast as the oatmeal bakes, adding a beautiful, nutty finish.

Step 6: Bake to Perfection

Slide the dish into the preheated oven and bake for 30-35 minutes. You’re looking for a set center and lightly golden-brown edges. A toothpick inserted in the middle should come out clean—now it’s ready!

Step 7: Cool and Serve

Give your High-Protein Cinnamon Roll Baked Oatmeal a few minutes to cool. This helps it set and makes slicing into neat squares much easier. Serve warm and savor the cinnamon-scented goodness!

How to Serve High-Protein Cinnamon Roll Baked Oatmeal

Garnishes

Garnishing is where you make this breakfast feel special! Try a drizzle of extra maple syrup, a sprinkle of cinnamon, or a spoonful of Greek yogurt on top. For that full cinnamon roll effect, a quick icing made from powdered sugar and milk works wonders as a finishing drizzle.

Side Dishes

This baked oatmeal is hearty, but pairing it with fresh fruit—think berries, sliced bananas, or orange segments—adds color and a juicy contrast. If you love a coffeehouse breakfast vibe, serve with a hot latte or your favorite smoothie on the side.

Creative Ways to Present

For meal prep, cut the cooled High-Protein Cinnamon Roll Baked Oatmeal into squares and pop into lunch boxes. Hosting brunch? Present it warm on a platter, topped with nuts and yogurt, and let friends help themselves. You can even stack slices and add a cinnamon swirl yogurt dip for fun, dippable bites!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover High-Protein Cinnamon Roll Baked Oatmeal tightly covered in the refrigerator for up to 5 days. It’s the kind of breakfast you’ll love digging into all week—quick, wholesome, and always satisfying.

Freezing

Want to have healthy treats on hand? Slice your baked oatmeal and wrap the squares individually, or separate with parchment paper in an airtight container. They’ll keep beautifully in the freezer for up to 2 months and make ideal grab-and-go breakfasts.

Reheating

Pop an individual square in the microwave for about 30–45 seconds to warm up, or reheat several portions covered in the oven at 325°F (163°C) until heated through. For best texture, add a little splash of milk before reheating.

FAQs

Can I make High-Protein Cinnamon Roll Baked Oatmeal dairy-free?

Absolutely! Use your favorite non-dairy milk (like almond, oat, or soy) and swap the Greek yogurt for a plant-based yogurt. Choose a dairy-free protein powder, and this recipe is just as delicious and comforting.

Is it possible to prep this recipe the night before?

Yes! Mix everything together, pour into your baking dish, cover tightly, and refrigerate overnight. In the morning, just pop it in the oven while you get ready. It’s a wonderful time-saver for busy weekdays.

What kind of protein powder works best?

A good quality vanilla or unflavored protein powder will blend seamlessly into the oat mixture. Whey, pea, or soy protein all work well—just be mindful of sweetness and flavor strength if you use a flavored variety.

Can I use quick oats instead of rolled oats?

Rolled oats give the best sturdy texture for baked oatmeal, but you can use quick oats in a pinch. The result will be a bit softer and less chewy, but still completely delicious.

What’s the best way to reheat High-Protein Cinnamon Roll Baked Oatmeal for breakfast on busy mornings?

For speedy mornings, a quick zap in the microwave works wonders—just 30–45 seconds does the trick. If you love a crisp top, reheating a square in a toaster oven for a few minutes gets you those delicious edges again.

Final Thoughts

If you’re craving the comfort of a cinnamon roll but want the powerhouse nutrition of a protein-packed breakfast, High-Protein Cinnamon Roll Baked Oatmeal is absolutely the answer. Try it once and you’ll see why it’s my go-to for weeknights, brunches, and everything in between—the easiest way to fall in love with oatmeal all over again!