High-Protein Cinnamon Swirl Coffee Cake Oats (Printer View)

Protein-packed baked oats with cinnamon swirl and streusel topping for a hearty morning treat.

# 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

# Method:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with cooking spray or butter.
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 and spread evenly.
04 - Mix coconut sugar and ground cinnamon together in a small bowl. Sprinkle half of this mixture evenly over the first layer of oats.
05 - Pour remaining oat mixture on top and spread to cover. Sprinkle remaining cinnamon swirl mixture over the top layer.
06 - In a separate bowl, combine rolled oats, almond flour, coconut sugar, melted butter, cinnamon, and salt. Mix until crumbly texture forms.
07 - Distribute crumble topping evenly across the casserole. Bake for 28 to 32 minutes until the center is set and the top turns golden brown.
08 - Allow to cool slightly before slicing. Serve warm or at room temperature with Greek yogurt or fresh berries if desired.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but delivers serious protein and actual nutrition.
  • Make it once on Sunday and you've got grab-and-go mornings sorted for days.
  • The cinnamon swirl and crumbly topping hit all those comfort-food notes without the guilt.
02 -
  • Don't overfill your blender or the mixture will be too thick to pour; work in batches if you need to, and always leave a little texture—smooth is the enemy of a good crumb here.
  • The cooling step is not optional if you want neat slices; I learned this by getting impatient and ending up with delicious crumbs instead of actual slices, which was fine but not ideal for storage.
03 -
  • If you're short on time, mix everything by hand in a bowl instead of blending—you'll get a chunkier texture that's honestly just as good and requires zero cleanup.
  • The crumble topping can be made the night before and stored in an airtight container; just sprinkle it on right before baking for maximum crispness.
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