Vegan Cinnamon Roll Baked Oats

This is such an easy meal prep breakfast! Packed with healthy fats, fibre, protein and complex carbs, this is the perfect sweet breakfast wth 30g protein per serving! You guys know I've been on the fence when it comes to baked oats for a long, long time. I tried so many different variations and I just never quite understood why people liked the texture so much, until now. Because these baked oats, are going to be an absolute staple. And now that I have my base baked oats recipe get ready for some epic flavours in the coming weeks!

Why cinnamon roll flavour? Well, because it's warm and ooey gooey. But also because it comes with cream cheese frosting, and well... that's my favourite frosting. Tangy, creamy, and sweet I love a cinnamon roll with cream cheese frosting so I had to make this flavour to indulge in those cravings without breaking the sugar bank. 

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Why You'll Love These Oats

They come together quick in one bowl, or honestly entirely in your pan if you don't want to make a single extra dish.

They're packed with 30g protein per serving making them a really great breakfast option to keep you full till lunch.

Despite the flavour they're actually not high in sugar at all! Just a touch of coconut sugar to bring these together.

They're gluten free without even trying. That makes them a great sharing option for the gluten free people in your life.

They come with a probiotic rich frosting. 

They're totally customizable. While I will definitely be making some new flavours in the near future if you want to try these a different way now, take out the cinnamon and add in some fresh berries, chocolate chips, or nuts and seeds!

What You'll Need

Oats, but preferably the sprouted oat variety! Sprouted oats are higher in protein which help boost these to 30g protein per serving. Sprouting also makes for a more nutritionally packed oat per serving with higher vitamins and minerals than regular rolled oats. 

Vanilla protein powder. I love Vedge Nutrition protein because it bakes soo well. You can shop their protein using my discount code: EVANNRYAN.

Bananas. I'm not sure if you can substitute these for anything else yet, as I haven't tried it myself. 

Cinnamon. I like Ceylon cinnamon, otherwise known as true cinnamon. It's slightly lighter in texture and colour. If you're using Saigon cinnamon I suggest using slightly less as it's a lot stronger and darker.

Plain vegan yogurt. My favourite brand is Maision Riviera. However it's Canadian, so if you're not in Canada you'll have to choose a different brand. The key is to stick to a plain yogurt, these oats don't need a vanilla yogurt, as they would turn out too sweet.

Soy milk. Soy milk adds an additional 8g protein to the mix, which is 2g per serving. I like to buy organic unsweetened soy milk.

Substitutions

You can substitute the sprouted oats for regular rolled oats if needed.

Another protein powder that would be great here is the Cinnamon Roll flavour from Vedge. You can shop this protein, or the vanilla using my code: EVANNRYAN.

You can substitute coconut sugar for brown sugar if that's preferred. I haven't tried a liquid sweetener like maple syrup, so I can't tell you if it works the same, but I can say I chose coconut sugar because you use granulated sugar in a cinnamon roll.

Substitute the chia seeds for flax meal.

You can substitute the soy milk for another dairy free milk. Keep in mind it adds 2g protein per serving using soy milk, so to keep the protein the same use another higher protein milk.

Storing Baked Oats

I use the same glass meal prep containers, in different sizes, every single week. Glass meal prep containers are durable, dishwasher safe, and most importantly non-toxic. If you're using plastic containers I highly recommend you make the switch! These are my favourite containers that I've been using forever and just keep adding to my collection.

Baked oats will last in a sealed container in the fridge for up to 4 days.

Vegan Cinnamon Roll Baked Oats 

Recipe makes 4 servings

Macros per serving:

475 cals - 11g fat - 63g carbs - 30g protein 

 

Ingredients, Cinnamon Roll Baked Oats Base:

2 bananas, preferably brown and spotty

1 cup soy milk

2 tbsp plain vegan yogurt

1/4 cup coconut sugar

1 tbsp Ceylon cinnamon (for Saigon cinnamon use slightly less)

1 1/2 cup sprouted oats

1 scoop/serving vanilla protein powder 

1 tbsp chia seeds

1/2 tsp baking powder

1/8 tsp salt 

 

Ingredients, "Cream Cheese" Frosting:

1 1/2 cups plain vegan yogurt 

2 scoops/servings vanilla protein powder

1 tbsp lemon juice

1/8 tsp salt 

 

Instructions:

1. Preheat the oven to 350 F. 
2. To a large mixing bowl add bananas, and mash well with a fork.
3. Add in soy milk, yogurt, coconut sugar, and cinnamon. Mix well. 
4. Add in oats, vanilla protein powder, chia seeds, baking powder, and salt. Mix well. 
5. Pour the batter into a 8 x 8 inch non-stick pan, or line a pan with parchment paper and add the batter. 
6. Smooth the top, then place in the oven to bake for 30-35 minutes. 
7. Baked oats are done once browned, lightly cracking on the top, and slightly pulling away from the sides of the pan.
8. Set aside to cool.
9. Make the frosting by add all the frosting ingredients into a small bowl and whisking until super smooth.
10. Spread the frosting across the top of the cooled baked oats.
11. Slice into 4 squares and place into sealable glass meal prep containers. 
12. Enjoy all week!

Vegan Cinnamon Roll Baked Oats should last in a sealed container in the fridge for up to 4 days.

 

Want some more sweet breakfast recipes? Check out these other favourites:

Cookies and Cream Overnight Oats

Carrot Cake Overnight Oats

 

Let me know in the comments how this recipe went for you! Comments truly help my blog and I really appreciate it!