High-Protein Cinnamon Swirl Coffee Cake Oats (Print)

Protein-rich baked oats with cinnamon sugar swirl and crumble topping for a satisfying breakfast.

# Ingredients:

→ Oat Base

01 - 2 cups rolled oats
02 - 1 cup unsweetened almond milk
03 - 2 large eggs
04 - 1 cup plain Greek yogurt
05 - 1/4 cup vanilla or unflavored protein powder
06 - 1/4 cup maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt

→ Cinnamon Swirl & Crumble

10 - 1/3 cup brown sugar or coconut sugar
11 - 2 teaspoons ground cinnamon
12 - 2 tablespoons melted unsalted butter or coconut oil
13 - 2 tablespoons all-purpose flour or oat flour
14 - Pinch of salt

# Instructions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine rolled oats, almond milk, eggs, Greek yogurt, protein powder, maple syrup, vanilla extract, baking powder, and salt. Mix until well incorporated.
03 - In a separate small bowl, combine brown sugar, ground cinnamon, melted butter, flour, and salt. Stir until a crumbly texture forms.
04 - Pour half of the oat mixture into the prepared baking dish. Evenly distribute half of the cinnamon crumble over the oat layer.
05 - Pour remaining oat mixture over the crumble layer. Top with the remaining cinnamon crumble mixture.
06 - Using a knife, gently swirl the crumble into the oat mixture to create a marbled appearance throughout.
07 - Bake for 30 to 35 minutes until the top is golden brown and the center is set.
08 - Remove from oven and allow to cool for 10 minutes before slicing and portioning.

# Pro Tips:

01 -
  • It tastes indulgent enough to feel like a treat, but packs 15 grams of protein per serving so you're actually satisfied until lunch.
  • Minimal prep work means you can have this ready to bake in less time than it takes to scroll through your phone.
  • One pan, zero fussiness, and it keeps beautifully in the fridge for those mornings when you need breakfast to already be decided.
02 -
  • Don't skip the cooling time, no matter how impatient you feel; it makes the difference between a slice and a spoon-eaten crumble.
  • If your center feels slightly jiggly at 30 minutes, give it another 3 to 5 minutes rather than overbaking the edges, because carry-over heat finishes the job perfectly.
03 -
  • Don't overmix the base; once everything is combined, stop stirring, because overmixing develops gluten and makes the texture dense and cake-like in the wrong way.
  • If you love extra crumble texture, make 1.5 times the swirl mixture and don't feel guilty about it because life is too short for skimpy cinnamon swirl.
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