High-Protein Cinnamon Swirl Coffee Cake (Print Version)

Protein-packed baked oats with cinnamon swirl and streusel topping for classic coffee cake flavor.

# What You'll Need:

→ 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 or milk of choice
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

# How to Make It:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or cooking spray.
02 - Combine all oat base ingredients in a blender and blend until mostly smooth while maintaining some oat texture.
03 - Pour half of the blended oat mixture into the prepared baking dish.
04 - In a small bowl, mix together coconut sugar and ground cinnamon. Sprinkle half of this mixture evenly over the oat layer in the baking dish.
05 - Top with remaining oat mixture, then sprinkle remaining cinnamon swirl over the surface.
06 - In a separate bowl, combine rolled oats, almond flour, coconut sugar, melted butter, cinnamon, and salt. Mix until crumbly texture forms.
07 - Sprinkle crumble topping evenly over the oat mixture. Bake for 28-32 minutes until center is set and top is golden brown.
08 - Allow to cool slightly before slicing. Serve warm or at room temperature with optional Greek yogurt or fresh berries.

# Additional Tips::

01 -
  • It tastes like indulgent coffee cake but actually delivers 16 grams of protein per serving, so you're full until lunch.
  • The cinnamon swirl creates these pockets of warmth and flavor that feel intentional and special, not like you're eating oatmeal.
  • You can meal prep the whole thing, slice it, and reheat without any loss of texture or taste.
02 -
  • If you overbend the oat mixture, you'll end up with something closer to oat flour cake than tender baked oats—leave those flakes visible.
  • Underbaking by even two minutes will give you a center that's too soft to slice cleanly, so set a timer and trust it.
03 -
  • Room temperature ingredients blend more smoothly and create a more uniform batter, so take your eggs and cottage cheese out of the fridge twenty minutes before starting.
  • If your kitchen runs cold, your bake time might stretch toward 35 minutes—watch for that golden top and the set center rather than relying on time alone.
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