Maple Cinnamon Baked Oatmeal - High Protein, Freezer Friendly

5 from 1 vote

Maple Cinnamon Baked Oatmeal - High Protein, Freezer Friendly

Naturally sweetened with maple syrup, warmly spiced with cinnamon and packed with protein, this baked oatmeal can be made in a baking pan or in a muffin tin.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 172kcal

Author: Jami Boys

Equipment

1 12 cup muffin tin OR 8x8 (or 9x9) 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 8x8 or 9x9 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 8x8 or 9x9 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 8x8 pan for 30-32 minutes, 9x9 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

Make Ahead, Store and Reheat:

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