Description
These cinnamon roll baked oats combine the comforting flavors of cinnamon rolls with the wholesome goodness of oats. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 spray neutral oil (0.5 oz or 15 ml), for greasing
- 2 large eggs (4 oz or 113 g), at room temperature
- 2 cups milk of choice (16 fl oz or 475 ml), such as almond milk, oat milk, or whole milk
- 3 tablespoons pure maple syrup (1.5 oz or 45 ml)
- 11/2 teaspoon vanilla extract (0.17 fl oz or 5 ml)
- 2.5 cups gluten-free rolled oats (10 oz or 280 g)
- 1/2 cup vanilla protein powder (4 oz or 113 g)
- 21/2 teaspoons baking powder (0.25 oz or 7 g)
- 1 tablespoon ground cinnamon (0.5 oz or 14 g)
- 1/21/2 teaspoon kosher salt (0.1 oz or 2.8 g)
- 2 cups low-fat or whole milk Greek yogurt (16 oz or 450 g)
- 2 tablespoons maple syrup (1 oz or 30 ml)
- 21/2 teaspoons ground cinnamon (0.25 oz or 7 g)
Instructions
- Mix Oats & Ingredients: Start by mixing your oats with the other ingredients. You want everything to blend nicely, creating a thick batter that smells heavenly. This step ensures even flavor throughout. A common mistake is not mixing thoroughly, which can lead to unevenly baked oats.
- Prep Your Baking Dish: Grease your baking dish to prevent sticking. You want a smooth layer so that the oatmeal comes out easily later. That greasy layer will help achieve a nice, golden top. Just make sure not to skip this, or you might end up with a sticky mess.
- Pour & Spread Batter: Pour your prepared batter into the dish and spread it out evenly. It should look nice and level, filling each corner. This helps with even cooking, ensuring you do not have a soggy center. Do not rush it; uneven spreading can lead to mixed textures.
- Bake & Watch the Aroma: Place the dish in your preheated oven and let it bake until it is set and starts to turn golden. The aroma that fills your kitchen will be utterly tempting. Keep an eye on it; overbaking can dry out your oats, so check for a firm center.
- Cool & Serve with Toppings: Once baked, let your oats cool for a bit before serving. You will notice the texture changes as it cools, becoming firmer and easier to cut. This is where the good stuff comes in, so do not skip on the toppings! Just be careful not to dive in too soon; you might burn your tongue!
Notes
- Storage Tips: Refrigerate the baked oats in a sealed container for up to 4 days or freeze for up to 3 months. Refrigerate the yogurt topping for up to 1 week.
- Expert Tips: If the baked oats seem too dry after baking, adding an extra 1/4 cup of milk can help achieve a moister texture.
- When preparing yogurt, using less than 1/2 cup of milk can thicken your topping, making it less runny.
- For a cohesive baked oat mixture, including at least three eggs helps bind the ingredients together effectively.
- If you are storing leftovers, keep the baked oats and yogurt in separate containers to maintain freshness for up to four days.
- When enjoying these oats warm, topping them immediately with yogurt and maple syrup will give you the best flavor experience.
- Reheating Instructions: Reheat in the microwave for about 1 minute, or until warm.
- Serving Suggestions: Serve warm topped with Greek yogurt and additional maple syrup. Pair with fresh fruit for added nutrition. Enjoy with a cup of coffee or tea for breakfast.
- Recipe Variations: Add chocolate chips for a sweeter version. Incorporate nuts or seeds for added crunch. Use different spices like nutmeg or cardamom for flavor.
- Ingredient Notes: For best texture, use rolled oats instead of instant or steel-cut oats. If using unflavored protein powder, consider adding additional sugar to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg