Save Pin There's something about the smell of cinnamon and baked oats on a quiet Sunday morning that makes everything feel intentional. I stumbled onto this recipe after my gym buddy wouldn't stop raving about needing breakfast that actually tasted like dessert but didn't leave her feeling sluggish. One weekend, I decided to bake a whole dish instead of making individual portions, and the moment I pulled it out of the oven with that golden, swirled top, I knew I'd found my new weekend ritual.
I made this for my sister when she was training for a half marathon, and she ate three slices before realizing what she was doing. She kept saying, "This is protein? Like, actually?" The best part was watching her grab another fork to share it with her partner without even asking if they wanted some. That's when I knew it had crossed from recipe to favorite.
Ingredients
- 2 cups rolled oats: The foundation that keeps you full and gives this cake its hearty, familiar texture without any grittiness.
- 1 cup unsweetened almond milk: Use whatever milk you have on hand, though almond milk keeps the protein content high without adding unnecessary dairy.
- 2 large eggs: They bind everything together and add richness that you'd normally get from butter.
- 1 cup plain Greek yogurt: The secret ingredient that makes this tender and moist while doubling down on protein.
- 1/4 cup vanilla or unflavored protein powder: Choose based on what you have; vanilla rounds out the sweetness better, but unflavored works if you're watching added sugars.
- 1/4 cup maple syrup or honey: Either works, though maple syrup gives a subtle depth that honey doesn't quite match.
- 1 tsp vanilla extract: Don't skip this, it rounds out all the flavors and makes people ask what the secret ingredient is.
- 1 tsp baking powder: Just enough to give the cake a tender crumb without making it too airy.
- 1/4 tsp salt: Balances the sweetness and makes every other flavor pop.
- 1/3 cup brown sugar or coconut sugar: Brown sugar gives a molasses depth, but coconut sugar works if you're avoiding refined sugars.
- 2 tsp ground cinnamon: Fresh is worth it here since it's the star of the show, so check your spice jar hasn't been sitting for two years.
- 2 tbsp melted unsalted butter or coconut oil: Butter gives a richer flavor, but coconut oil makes it vegan-friendly and the taste difference is honestly minimal.
- 2 tbsp all-purpose flour or oat flour: Creates the crumble texture that becomes slightly crispy on top as it bakes.
Instructions
- Get your oven ready and prep the pan:
- Heat to 350°F and grease an 8x8-inch baking dish with a little butter or cooking spray so nothing sticks. This step takes 2 minutes but saves you from scraping hardened cake off the edges later.
- Mix the oat base until smooth:
- Combine oats, almond milk, eggs, Greek yogurt, protein powder, maple syrup, vanilla, baking powder, and salt in a large bowl, stirring until you don't see streaks of powder anymore. The mixture should look thick and cohesive, not lumpy.
- Create the cinnamon magic:
- In a small bowl, stir brown sugar, cinnamon, melted butter, flour, and a pinch of salt together until it's sandy and fragrant. This is where the cake goes from good to unforgettable.
- Build the layers:
- Pour half the oat mixture into your prepared dish and spread it evenly, then sprinkle half the cinnamon crumble over top. Repeat with remaining oat mixture and finish with the rest of the crumble.
- Create the swirl:
- Take a knife and gently drag it through the layers in a few curving lines, not too aggressively or you'll completely mix everything together. You're going for a marbled effect, not a fully combined cake.
- Bake until golden:
- Slide it into the oven for 30 to 35 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges will pull slightly from the pan when it's done.
- Cool and serve:
- Let it sit for 10 minutes before slicing so it holds together and the flavors settle. Serve warm with a dollop of Greek yogurt or a drizzle of almond butter if you're feeling generous.
Save Pin I brought this to a potluck and watched people take a slice thinking it was indulgent, then come back asking for the recipe because they couldn't believe it was actually good for them. That moment when fitness and comfort food collide is exactly what this cake is about.
Storage and Reheating
This cake stays fresh covered in the fridge for up to five days, and honestly, it tastes better the next day once the flavors have settled. You can eat it straight from the fridge or pop a slice in the microwave for 20 seconds to warm it back up and make the cinnamon flavor come alive again.
Variations That Actually Work
I've added diced apples to the base for extra texture and moisture, and it pushes the coffee cake angle even further. Chopped walnuts or pecans sprinkled into the crumble layer add a nod to traditional coffee cake, while a pinch of nutmeg mixed with the cinnamon gives it an unexpected warm spice note that makes people pause mid-bite.
Making It Work for Your Life
This recipe lives in the space between breakfast and snack, wholesome and indulgent at the same time. Whether you're prepping for the week, recovering from a workout, or just want something that tastes like care in cake form, this hits every single time.
- For extra protein, stir in 2 to 3 more tablespoons of protein powder and add a tablespoon of extra liquid to keep the texture right.
- If you're vegan, swap eggs for flax eggs and use plant-based yogurt without changing anything else.
- Cut it into smaller pieces if you want more individual portions, or leave it in one big slab and slice off pieces as you need them throughout the week.
Save Pin This cake has become my answer to the question of whether breakfast can actually be nutritious and delicious at the same time. Make it once and you'll understand why it's become a permanent fixture in my weekend routine.
Recipe FAQs
- → Can I make these oats ahead of time?
Yes, these baked oats store beautifully in the refrigerator for up to 5 days. Slice and reheat individual portions in the microwave for 30-60 seconds.
- → What protein powder works best?
Vanilla or unflavored whey or casein protein powder blends smoothly. Plant-based proteins may yield a slightly denser texture but still work well.
- → Can I freeze these baked oats?
Absolutely. Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How do I get the best swirl effect?
Layer the crumble between oat mixture rather than mixing it in completely. Use a butter knife to make gentle figure-eight motions through the layers.
- → What toppings complement this dish?
Warm servings pair wonderfully with Greek yogurt, nut butter drizzle, fresh berries, or chopped nuts for extra protein and texture.