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

Cozy baked oats with cinnamon swirl and streusel crumble topping.

# 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

# Steps to Follow:

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. Blend until mostly smooth while maintaining some oat texture.
03 - Pour half of the blended oat mixture into the prepared baking dish, spreading evenly.
04 - Mix cinnamon swirl ingredients in a small bowl. Sprinkle half of the mixture over the oat layer in the dish.
05 - Pour the remaining oat mixture over the cinnamon swirl layer, spreading to cover evenly.
06 - Sprinkle the remaining cinnamon swirl mixture over the top oat layer.
07 - Combine all crumble topping ingredients in a separate bowl, mixing until crumbly. Distribute evenly over the oat mixture.
08 - Bake for 28-32 minutes until the center is set and the top is golden brown. Remove from oven and allow to cool slightly before serving.

# Additional Tips::

01 -
  • It tastes like dessert but keeps you full for hours thanks to the protein and fiber working together.
  • You can make it once and have breakfast sorted for days without reheating sad leftovers.
  • The cinnamon swirl and crumble topping give you that coffee cake vibe without any fancy baking skills required.
02 -
  • Don't skip greasing the dish, I learned this the hard way when half my first batch stuck to the bottom and crumbled into a mess.
  • Blend the oat base just until combined, over blending turns it gummy instead of fluffy.
  • Check the center with a toothpick at 28 minutes, it should come out mostly clean but with a few moist crumbs clinging to it.
03 -
  • Use gluten free oats and check all labels if you're avoiding gluten, it's an easy swap that doesn't change the texture.
  • Let the baked oats cool for at least 10 minutes before slicing, they firm up as they cool and cut much cleaner.
  • Double the crumble topping if you love that crunchy contrast, I always wish I had more of it.
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