Cinnamon Roll Baked Oatmeal For One topped with an almond butter cinnamon swirl and protein powder icing. The perfect single serve recipe for when you crave a cinnamon bun and oats for breakfast at the same time!
Ingredients
½cupInstant or Quick Oats, 45g
2TbspUnflavored Protein Powder, or Oat Flour/Almond Flour
2tspFlaxseed Meal, i.e. Ground Flaxseeds
¼tspCinnamon
¼ + ⅛tspBaking Powder
⅓cup + 1 TbspAlmond Milk, Unsweetened
⅓cupApplesauce or Mashed Banana, 80g
1-2tsp(Optional) Maple Syrup
Swirl:
2tspAlmond Butter
¼tspCinnamon
1tspMaple Syrup, Sugar-free recommended
Protein icing:
2TbspVanilla Protein Powder, about 11g
Water to thin
Instructions
Preheat oven to 350°F.
Lightly grease a large (at least 1½ cup/12 oz) ramekin or oven-safe dish.
In a bowl, mix oats, protein powder or almond/oat flour, ground flaxseed, cinnamon and baking powder.
In large bowl whisk together milk, applesauce or mashed banana, and optional maple syrup.
Add wet mix to oat mixture and stir to form a smooth batter.
Transfer batter into the ramekin/dish.
Swirl:
In a small bowl, stir together almond butter, cinnamon and maple syrup.
Cut the tip off the corner of a small zipper bag and transfer swirl mixture in.
Squeeze to make a swirl pattern on the top, from the middle to out.
Bake and Serve:
Bake for 27-30 minutes. The middle of the top should be just dry to the touch.
To make icing, stir together vanilla protein powder and water in a bowl.
Let cool a few minutes, spread icing on top and dig in!
Notes
Nutritional value is calculated using unflavored protein powder and products recommended below.
Storage:
Fridge: 3-4 days in an airtight glass container. Reheat in microwave for 45-60 seconds until warmed through.
Freezer: (No icing) 3-4 weeks wrapped in plastic wrap and placed in a freezer bag, or in an airtight container. Reheat in a 350°F oven for about 20 minutes.