High-Protein Cinnamon Swirl Oats (Print)

Protein-packed baked oats featuring sweet cinnamon swirl and buttery streusel topping.

# Ingredients:

→ Oat Base

01 - 2 cups rolled oats
02 - 1 cup low-fat cottage cheese or Greek yogurt
03 - 2 large eggs
04 - 1 scoop (1 oz) vanilla protein powder
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

# Instructions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with cooking spray or butter.
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, spreading evenly.
04 - Mix cinnamon and coconut sugar together in a small bowl. Sprinkle half of the cinnamon mixture over the oat layer.
05 - Pour the remaining oat mixture over the cinnamon layer, then sprinkle the remaining cinnamon mixture on top.
06 - In a separate bowl, combine oats, flour, coconut sugar, melted butter, cinnamon, and salt. Mix until the texture resembles coarse crumbs, then distribute evenly over the oat layers.
07 - Bake for 28 to 32 minutes until the center is set and the top is golden brown.
08 - Remove from oven and allow to cool slightly before slicing. Serve warm or at room temperature.

# Pro Tips:

01 -
  • It tastes indulgent enough to feel like dessert for breakfast, but packed with real protein so you're actually satisfied until lunch.
  • You can meal-prep it and eat slices cold straight from the fridge, or warm them up for that fresh-from-the-oven experience.
  • The whole thing comes together in one blender and two bowls—minimal cleanup, maximum flavor.
02 -
  • If your mixture looks too thick in the blender, that's actually fine—you want some texture, and a thicker batter bakes more evenly than a pourable one.
  • Don't skip cooling it even five minutes; you'll be disappointed if you cut into it while it's still steaming, as the layers won't hold their shape as well.
03 -
  • If you don't have a blender, you can whisk everything by hand—it'll take longer but the oats won't blend down as much, giving you an even chunkier texture that some people actually prefer.
  • The secret to the cleanest slices is a sharp knife dipped in hot water and wiped dry between cuts.
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