Cinnamon Swirl Coffee Cake Oats (Printable)

Protein-packed baked oats with cinnamon swirl and crumble topping for a hearty breakfast.

# What You 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

# How-To Steps:

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 coconut sugar and ground cinnamon in a small bowl. Sprinkle half of this mixture over the oat layer in the baking dish.
05 - Spread the remaining oat mixture over the cinnamon swirl layer, then sprinkle the remaining cinnamon mixture on top.
06 - Combine rolled oats, almond flour, coconut sugar, melted butter, cinnamon, and salt in a separate bowl. Mix until crumbly texture forms. Distribute evenly over the oat layers.
07 - Bake for 28 to 32 minutes until the center is set and the top achieves a golden brown color.
08 - Allow to cool slightly before slicing. Serve warm or at room temperature with Greek yogurt or fresh berries if desired.

# Expert Suggestions:

01 -
  • It's genuinely satisfying and protein-packed enough to replace both breakfast and a mid-morning snack, which means real time back in your day.
  • The texture is that perfect crossroads between fluffy cake and hearty oats, with a cinnamon swirl that reminds you why coffee cake exists in the first place.
  • You can make a batch on Sunday, slice it up, and have grab-and-go breakfasts that taste homemade, not like meal prep.
02 -
  • Don't skip the cooling time, no matter how hungry you are, because the oats need that time to set properly or your slices will fall apart on the plate.
  • If your blended mixture seems too thick, add a splash more milk before pouring into the dish, because oats keep absorbing liquid and thick batter bakes differently than you'd expect.
03 -
  • Brown your crumble topping separately in a small skillet with the melted butter before sprinkling it on top, which creates a richer, more toasted flavor that tastes like you spent way more time on this than you did.
  • If the center still jiggles slightly when you check at 28 minutes, give it another 2 to 3 minutes in the oven instead of pulling it out early, because those last minutes make the difference between jammy and properly set.
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