High-Protein Cinnamon Swirl Coffee Cake Oats (Printable)

Protein-packed baked oats with cinnamon swirl and crumbly streusel topping for cozy breakfasts.

# What Goes In:

→ Oat Base

01 - 2 cups rolled oats
02 - 1 cup low-fat cottage cheese or Greek yogurt
03 - 2 large eggs
04 - 1 scoop (30 g) vanilla protein powder
05 - 1 cup unsweetened almond milk
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. Process 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 - Add the remaining oat mixture on top, then sprinkle the remaining cinnamon swirl evenly over the surface.
06 - Combine all crumble topping ingredients in a bowl, mixing until crumbly. Distribute evenly over the oat mixture.
07 - Place in preheated oven and bake for 28 to 32 minutes until the center is set and the top is golden brown.
08 - Remove from oven and let cool for 5 minutes. Slice into portions and serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like indulgent coffee cake but delivers a solid 16g of protein per serving, so you're actually nourishing yourself, not just treating yourself.
  • One batch feeds you for days—meal prep never felt this easy or tasted this good.
  • The cinnamon swirl creates pockets of flavor that surprise you with every bite, making it feel fancy despite minimal effort.
02 -
  • Don't blend your oat base until it's completely smooth—the texture is key, and a little graininess keeps it from becoming a dense brick.
  • If your center stays liquidy after 32 minutes, cover the top with foil and bake another 5 minutes; oats vary in moisture absorption, so trust your instincts over exact timing.
03 -
  • Room-temperature eggs blend smoother and more evenly than cold ones, so pull them out of the fridge 10 minutes before you start.
  • The secret to a perfectly crumbly topping is keeping your butter melted but not hot—it should feel warm to the touch, not piping hot.
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