Why I Love This Recipe

If you love a breakfast that feels like a treat, these High-Protein Cinnamon Baked Oats are about to become a new favorite. They bake up soft, fluffy, and full of cozy cinnamon flavor, making your kitchen smell amazing while they cook. I love making a batch at the beginning of the week because breakfast is ready to go, and it actually keeps me full until lunch.

Enjoying The Leftovers

This is one of those breakfasts that’s just as good reheated, so it’s perfect for meal prep.

Storing

Let the baked oats cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Keep the Greek yogurt separate until you’re ready to serve.

Reheating

Warm an individual serving in the microwave for 30-60 seconds, or enjoy it cold straight from the fridge. Top with Greek yogurt, an extra sprinkle of cinnamon, and a few chopped pecans before serving.

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High Protein Cinnamon Baked Oats

If you're looking for a breakfast that's easy to prep ahead and actually keeps you full, these High-Protein Cinnamon Baked Oats are such a good one to have on hand. They're soft, cozy, perfectly spiced, and taste like you're having cake for breakfast.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
US M
Servings 6

Ingredients

  • 2 1/2 cups rolled oats
  • 1/4 cup vanilla collagen protein powder
  • 2 eggs, beaten
  • 1/3 cup almond butter
  • 2 cups whole milk
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1/4 cup maple syrup
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped pecans
  • Served with greek yogurt
US – M

Instructions

  • Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper, or lightly grease the dish if you don't have parchment paper.
  • In a large bowl, combine all of the ingredients except the chopped pecans and greek yogurt. Stir well until the eggs are fully incorporated, then let the mixture rest for about 5 minutes.
  • Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer. Sprinkle the chopped pecans over the top, followed by a light dusting of cinnamon.
  • Bake for 35-40 minutes, or until the oats are set and cooked through. Keep an eye on them toward the end of baking to avoid over baking, which can make the baked oats dry and crumbly.
  • Let the baked oats cool before slicing into your desired serving sizes.

Equipment

8×8 baking dish
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 485kcal | Carbohydrates: 51g | Protein: 28g | Fat: 20g | Fiber: 6g