High Protein Cinnamon Roll Baked Oatmeal

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Prepping baked oatmeal is perfect when you need a quick meal on busy mornings. This protein-packed cinnamon roll baked oatmeal is a complete meal, made with oats, egg whites, and Greek yogurt.

Reader Sabrina said, “These are a perfect breakfast. Great recipe, thanks!” and Kyleigh said, “I’ve never tried baked oatmeal before but this was so good!”

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This recipe is so delicious and easy to make, they actually had me do a TV segment on it for Studio 5. See the TV segment where I’m making this baked oatmeal here!

Cinnamon Roll Protein baked oatmeal 2

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Why I love Baked Oatmeal

Eating oatmeal for breakfast is a great way to start your day. Not only is oatmeal a good source of fiber, vitamins, and minerals, but it as far as grains go, it’s high in protein as well. (check out my other recipes for more healthy whole grains here)

Oatmeal can be so versatile! Overnight oats, regular oatmeal, egg white oats, and baked oats are four different ways you can eat oatmeal for breakfast.

Baked oats is making your oatmeal into a cake or bread like dish, rather than a hot cereal. It’s a great option because unlike regular oatmeal, you don’t need a spoon to eat it. It’s portable, filling, and delicious.

While I love some baked oats with berries or other fruits, I REALLY love this version of baked oats, Cinnamon Roll Baked Oats!

Rich with sweet cinnamon and topped with some sugar free icing, it may taste like dessert, but so much healthier.

How to Make Cinnamon Roll Baked Oatmeal Healthy

To make these cinnamon roll baked oats high in protein, and low in sugar and calories, I included some key ingredients:

  • For extra protein I used Greek yogurt.
  • For extra protein I used egg whites.
  • For lower calories I used unsweetened almond milk (30 calories per cup)
  • For lower calories I used zero calorie Monk Sugar.
  • For lower calories I used fat free cream cheese.
  • For lower calories, I kept the oats down to 1 cup, and soaked them for a few hours to get a little more volume out of it.

The final recipe, when cut into 9 pieces and cooked in an 8X8 pan gave me 52 calories, 3.5 grams protein, 8.3 grams carbs, and 1 g fat per bar.

I store these in the fridge and eat them all week. They are delicious cold, but also warmed up in the microwave! I will literally take it either way!

Cinnamon roll protein baked oatmeal 6
Cinnamon Roll Protein baked oatmeal 3

Cinnamon Roll Protein Baked Oatmeal

Delicious Cinnamon roll baked oatmeal, made with high protein ingredients!
4.11 from 158 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Low Calorie, Low Fat
Keyword: baked oatmeal, cinnamon roll baked oatmeal, high protein baked oatmeal
Servings: 9 servings
Calories: 52cal
Author: Amy Roskelley


  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid egg whites
  • 2 tablespoons monk sugar (or zero calorie sugar)
  • 1 cup rolled oats dry
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 2 tablespoons fat free cream cheese
  • 2-3 tablespoons unsweetened vanilla almond milk
  • 1 tablespoon monk sugar (or any zero calorie sugar)


  • Whisk together wet ingredients. Almond milk, Greek yogurt, liquid egg whites, and vanilla extract, Add the monk sugar to the wet ingredients.
    Instructions for cinnamon baked oatmeal 4
  • Whisk together the dry ingredients. Oats, cinnamon, baking powder, salt.
  • Combine the wet and dry ingredients and let soak for several hours while the oats absorb the liquid. It will start very runny, but will become thicker as it stands.
  • Pour oat batter into an 8X8 pan, sprayed with cooking spray, mini loaf pans, or a muffin tin.
    instructions for cinnamon baked oatmeal 3
  • Bake at 350 for 45-60 minutes, or until center is no longer wet.
    Instructions for cinnamon baked oatmeal1
  • To prepare the frosting, whisk together fat free cream cheese, monk sugar, and enough almond milk to make the frosting smooth and runny.
  • Top cooked oatmeal with frosting.
    Cinnamon roll protein baked oatmeal 5


Serving: 1bar | Calories: 52cal | Carbohydrates: 8.3g | Protein: 3.5g | Fat: 1g
Tried this recipe?Mention @healthbeet or tag #healthbeet!
Cinnamon roll protein Baked oatmeal 1

So, give these a try, and let me know what you think!!

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  1. 5 stars
    Too bad I couldn’t give it more stars. This is pretty much the same as what I do for overnight oats with the addition of the egg white and baking powder.
    I didn’t measure the cinnamon, vanilla or sweetener.
    It’s probably a good thing I don’t have anymore yogurt or I’d be making more.

  2. 5 stars
    I was skeptical of this recipe, but it really does taste like a cinnamon roll! I made mine in muffin cups. I frosted all of them, and froze the leftovers. (lay out on a sheet pan & freeze until solid, then store in a ziploc). I pack these in my lunch for a quick snack.

  3. hi! can you substitute coconut yogurt or apple sauce instead of greek yogurt? or is it necessary? I’m dairy-free ^^ thanks!

  4. I’ll be trying this recipe today with a few adjustments. I’ll use homemade walnut milk because I love it and toast some of the walnuts to add and maybe a little vanilla extract and lots of cinnamon

  5. Made these this morning. I calculated 1 WW point. They were lacking a little flavor. Low points and filling just need something else. Any suggestions?

    1. i find that using nutmeg instead of cinnamon helps with some recipes and.. maybe add in a few raisins or shredded carrots or zuchinni or a banana.

  6. This smelled so good cooking but it’s very eggy
    Now I doubled the recipe to make more cause I thought I’d enjoy it more.
    Maybe less eggs and almond milk next time I try. I feel like it could be really good. But as is texture and taste are very eggy

  7. Hi… I am thinking about trying this recipe. Can you provide the fiber count in the breakdown?

      1. when i entered the recipe, the fiber was just about 1gram per serving. I updated the recipe with 2 oz of psyllium husk powder and the fiber increased to 5grams.

          1. That’s 2 Tbsp not 2 oz of husk.. it did thicken up quite a bit and will make the bars heavier/thicker.

  8. Hi, I’d like to try this but can I just replace your almond milk, egg whites, fat free cream cheese, etc., with their full fat regular items? Thank you!

  9. I see that the recipe calls for egg whites, would it work with whole eggs? if so, is any adjustment in amount needed?

    1. Hi Allison!
      I like the egg whites because it adds very few calories, and a lot of protein.
      I haven’t tried it with whole eggs, but I would reduce the egg whites if you replace it with whole eggs.

  10. Attempting to make this now but wondering how long to soak the mixture. Overnight? Three hours? And should it be refrigerated while it soaks?

    1. Hi Melanie,
      I was about to make this today. I only let it soak for an hour, and it didn’t get too much thicker, and still turned out.. So, I wouldn’t be too worried about it.
      I’ll know better after I make it too how long is ideal. But, you should be fine with just an hour.

  11. What can I sub for the unsweetened almond milk, I use non-fat dry milk for most of my receipes, will this work?? Would love to make

  12. 5 stars
    I’ve been dying to try something new for breakfast, and this oatmeal looks like it’s it! I can’t wait to try it!

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