High-Protein Cinnamon Swirl Coffee Cake Oats (Print Version)

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

# What You'll Need:

→ 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 tsp vanilla extract
08 - 1 tsp baking powder
09 - 1/4 tsp salt

→ Cinnamon Swirl and Crumble

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

# How to Make It:

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 fully incorporated.
03 - In a separate small bowl, combine brown sugar, ground cinnamon, melted butter, flour, and salt. Stir until crumbly texture forms.
04 - Pour half of the oat mixture into the prepared baking dish. Distribute half of the cinnamon crumble evenly across the surface.
05 - Pour remaining oat mixture on top of the cinnamon layer. Top with remaining cinnamon crumble.
06 - Using a knife, gently swirl the cinnamon crumble through the oat mixture to create a marbled effect.
07 - Bake for 30-35 minutes until the top is golden brown and the center is set.
08 - Allow to cool for 10 minutes before slicing and portioning.

# Additional Tips::

01 -
  • It tastes like you're eating coffee cake for breakfast, which honestly feels like winning at life.
  • One pan, minimal cleanup, and you've got four servings ready to grab all week.
  • The protein actually keeps you full instead of leaving you hungry two hours later.
02 -
  • If you skimp on the baking powder, your cake will be dense in a way that no amount of yogurt can fix, so don't halve that ingredient.
  • The knife swirl sounds optional but it actually separates the layers so you get texture instead of homogeneous cake.
03 -
  • Mix your dry ingredients in a separate bowl before adding them to the wet ingredients, it takes thirty seconds and prevents lumpy protein powder pockets.
  • The butter in the crumble has to be actually melted, not just warm, or it won't coat the flour evenly and you'll get some dry bits.
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