Easy Maple Cinnamon Baked Oatmeal – Protein Rich, Freezer Friendly
This easy maple cinnamon baked oatmeal is naturally sweetened with maple syrup, warmly spiced with cinnamon, and packed with protein to keep you full all morning long. Whether you bake it in a pan for easy slicing or portion it into muffin cups for grab-and-go convenience, this freezer-friendly recipe is perfect for busy mornings, slow weekends, or whenever you want a nourishing breakfast ready to go. It’s a comforting classic that’s simple, delicious, and ready when you are.
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Like many people we know, Brian and I are trying to get more protein at each meal, especially breakfast for a good start towards that day’s protein count. And while easy protein eggs are a staple and we have these protein Mexican breakfast bowls regularly, I like to alternate egg breakfasts with other options.
I’ve made no secret over the years that I love my homemade granola and would happily eat it every day. So of course I would tweak that great recipe to make it a higher protein granola which turned out so well that I DO happily eat it a couple times a week.
But there was still a need for another breakfast option, one that was portable and easily prepped ahead that could be ready to eat in just a few minutes when needed.
Enter maple cinnamon baked oatmeal. It’s a quick recipe that comes together in a few minutes and can be baked in portion-sized cups or poured into a pan. You can refrigerate the individual pieces for breakfasts that week or freeze them to pull out whenever you need a quick, hearty, protein-packed breakfast.
Baked oatmeal is like a dense, slightly sweetened good-for-you muffin and is a nice base for nut butters, fruit, jam, or even more maple syrup. The recipe is easily adapted to different flavors and so filling you will feel satisfied all morning.
I’ve been testing and tweaking this recipe for almost a year and I have to say I love having this option for traveling to airbnbs, hotels, and camping as well as busy mornings at home – I hope you do, too!
Recipe Ingredients
You’ll need the following ingredients to make this protein baked oatmeal:
Ingredient Notes & Substitutions
- Melted butter or any type of oil, including melted coconut oil, avocado oil, or olive oil.
- Maple syrup: You ca also use honey for a different flavor.
- Milk or any milk substitute.
- Yogurt: Whole milk plain yogurt or Green yogurt (nutrition is calculated with regular yogurt – the protein count would go up if using Greek).
- Protein Powder: Use any type you prefer, whey, beef, or plant based. DO make sure the ingredients are a pure as possible. My go-to whey protein powder is this plain 2-ingredient protein isolate or this 1-ingredient “naked” whey grass-fed powder.
- Maple flavoring: I love the added flavor from this quality maple extract but it’s totally optional.
How to Make Maple Cinnamon Baked Oatmeal
Here are the visual instructions for individual cups (my favorite way to bake them) – the full instructions with exact ingredients and baking in a pan can be found in the printable recipe card below.
Step 1: Mix all the ingredients together in a large bowl. If you are adding things like fruit or chocolate chips, wait to mix those in until these ingredients are combined.
Step 2: Gently mix in any optional additions right before portioning the batter into parchment-lined muffin cups (or pour into a parchment-lined 8×8 pan).
TIP: Use a muffin scoop about 3/4 full to portion out the batter evenly into the cups.
Step 3: Optional – you can choose to top your baked oatmeal with a cinnamon-sugar topping, 1/8-1/4 teaspoon per cup.
Step 4: Bake the oatmeal cups for 20 minutes at 350 degrees. Alternately, bake the oatmeal in an 8×8 pan for 30-32 minutes or until cooked through.
Storage
- Refrigerator: Store the cups or cut up pieces in an airtight container in the fridge for 4-5 days.
- Freezer: These are perfect for meal prep! After cooling, freeze in an airtight container for 3-4 months.
- Reheating: If frozen, thaw overnight (or 30 seconds in the microwave). Toast in a toaster oven or air fryer 1-2 minutes or until crisp around the edges.
Serving Ideas
- Top with fruit, either fresh or defrosted frozen (shown above), and a drizzle of nut butter. It’s delicious AND adds fiber and more protein (my favorite way!).
- Simply spread nut butter on the muffins and maybe a bit of jam.
- Drizzle with more maple syrup, with or without nut butter – a favorite with the kids.
I hope you enjoy this recipe for maple cinnamon baked oatmeal – if you make it, be sure to leave a rating and review so I know how you liked it!
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Maple Cinnamon Baked Oatmeal – High Protein, Freezer Friendly
Equipment
- 1 12 cup muffin tin OR 8×8 (or 9×9) inch baking pan
- large bowl and spoon
Ingredients
- 2 large eggs
- 1/4 cup maple syrup (can use honey)
- 1/3 cup melted butter or oil
- 3/4 cup milk or milk substitute
- 1/2 cup plain yogurt, or Greek yogurt for more protein
- 2 teaspoons vanilla
- 1/4 teaspoon maple extract, optional
- 2 cups whole rolled oats
- 3/4 cup protein powder whey or plant-based
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Optional mix-ins: 1/2 cup fresh or frozen fruit, 1/3 dried fruit, 1/2 cups chopped nuts, or 1/4 cup chocolate chips.
- Optional topping: 2 teaspoons sugar + 1 teaspoon cinnamon, mixed together
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with parchment liners (or line an 8×8 or 9×9 pan with parchment).
- In a large bowl add the eggs, maple syrup, milk, melted butter, yogurt, vanilla and maple extract, if using. Mix until well-blended (there may still be lumps).
- Add oats, protein powder, baking powder, cinnamon, and salt and mix well until combined. If adding any mix-ins, fold them in gently.
For Individual Portioned Cups:
- Divide the batter evenly between the 12 lined muffin cups using a 1/4 cup muffin/ice cream scoop (about 3/4 full). TIP: Be sure to get equal amounts of oats and liquid in each cup. Sprinkle with cinnamon-sugar if using.
- Bake cups 20 minutes or until the center of each cup is set. Let sit in tins for 10 minutes and then remove to a rack to cool completely.
For 8×8 or 9×9 inch pan:
- Pour batter into prepared pan, using the spoon to evenly distribute the oats in the liquid. Sprinkle top with cinnamon-sugar if using.
- Bake 8×8 pan for 30-32 minutes, 9×9 pan for 28-30 minutes or until the center is set and the top is browned. Remove to a metal rack and let cool in pan.
Notes
- Refrigerator: Store the cups or cut up pieces in an airtight container in the fridge for 4-5 days.
- Freezer: These are perfect for meal prep! After cooling, freeze in an airtight container for 3-4 months.
- Reheating: If frozen, thaw overnight (or 30 seconds in the microwave). Toast in a toaster oven or air fryer 1-2 minutes or until crisp around the edges.
Nutrition
Jami,
Just wanted to let you know that I finally got around to trying this recipe and it was delicious! Smells so great cooking of course with the cinnamon. I didn’t use any protein powder and didn’t sub anything and it was perfect. Used my freshly flaked oat groats and cooked in an 8×8 pan. Not worried about protein as I served with maple sausage patties I made from local pork. Husband really liked it a lot. Perfect! Great recipe!
I’m so glad you tried this and enjoyed it, Norma! Agree that it does make the house smell wonderful. 🙂
Jami–This recipe looks like a perfect on the go yummy breakfast but I am wondering if one could simply sub out freshly milled flour or even white flour for the protein powder? I realize that would reduce the protein level but the powder is so pricey and I’m not convinced it’s a necessarily a good thing to include in our diets.
If you didn’t want to use protein powder, I’d just make my regular granola and add a few more nuts if you wanted! I think a clean protein powder is a good way for us to get more protein without a lot of added calories, especially as we age – just not as a replacement for regular protein and preferably not a lot each day. This is just a bit and I don’t do smoothies with protein powder anymore and really only use it in this and 1-2 other homemade recipes. 🙂
Thanks Jami! I’ll give it a go. Have been flaking my own oat groats and enjoying the increased heartiness and satiety they provide. This will be a perfect way to use them!
Oh, that’s right – nice!!
Oops, and I just realized I responded initially thinking this was the protein granola, which is why I suggested a different granola recipe! Sorry- you could probably use flour in these. 🙂