Cinnamon roll baked oats
45 min · 38 g protein · 369 cals / serving
All the flavors of a cinnamon roll in a soft, custardy oat bake: a vanilla batter with whey, Greek yogurt and eggs, a brown sugar and cinnamon swirl dragged through the top, and a tangy cream cheese icing spread over while it is still warm.
Ingredients
- 1 1/2 cups rolled oats
- 2 1/3 scoops whey protein, vanilla
- 1 1/2 tsp baking powder
- a pinch salt
- 2 eggs
- 2/3 cup liquid egg white
- 1 1/4 cups nonfat Greek yogurt
- 1 cup skim milk
- 1 tsp vanilla extract
Cinnamon swirl
- 1 tbsp ground cinnamon
- 1 1/2 tbsp brown sugar, packed
- 1 tbsp light butter, melted
Icing
- 1/4 cup fat free cream cheese, softened
- 1/4 cup skyr
- a pinch stevia, pure extract powder, or sweetener to taste
Steps
- Heat the oven to 350°F and line a 8 inch square baking dish with baking paper. Blend or whisk the oats, whey, baking powder, salt, eggs, egg whites, yogurt, milk and vanilla until mostly smooth, then pour into the dish.
- Stir the cinnamon, brown sugar and melted butter into a paste. Drop teaspoons of it over the batter and drag a knife through in loops to make a swirl.
- Bake 30–35 minutes, until puffed and set in the middle and a knife comes out clean; the center should read 160°F.
- Beat the cream cheese, skyr and stevia smooth and spread it over the warm bake so it melts slightly into the swirl. Cut into four and serve warm.
Good to know
Can I make it the night before?
Yes. Mix the batter, cover and refrigerate overnight, then swirl and bake in the morning, adding about 5 minutes. The oats soften overnight and the bake comes out even more custardy.
It sank as it cooled.
That is normal. Egg and yogurt bakes puff in the oven and settle as they cool, which is what gives them their soft, pudding-like middle.
Alternative
Per
- Calories
- 139
- Protein
- (43%)
- 15 g
- Fat
- (19%)
- 3 g
- Carbohydrates
- (38%)
- 14 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 240 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1476 kcal goes into the pot and 1165 g of ingredients comes out as about 1060 g of food: 139 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.