Cinnamon Roll Protein Baked Oatmeal

Oatmeal base

• 2 cups old-fashioned oats
• 1 cup 1% milk
• 2 large eggs
• ½ cup plain nonfat Greek yogurt
• 2 tbsp maple syrup or sugar-free syrup
• 1 tsp vanilla extract
• 1½ tsp baking powder
• 1½ tsp ground cinnamon
• Pinch of salt

Cinnamon Swirl

• 1 tbsp light butter, melted
• 1 tbsp brown sugar substitute
• 1 tsp ground cinnamon

Cinnamon Swirl

• ⅓ cup plain nonfat Greek yogurt
• 2 tbsp powdered sugar substitute
• 1 tsp milk of choice
• ½ tsp vanilla extract

1. Preheat oven to 350°F. Lightly coat 4 (8-ounce) oven-safe ramekins with cooking spray and place them on a baking sheet.
2. In a large bowl, whisk together 1 cup milk, eggs, Greek yogurt (1/2 cup), syrup, and vanilla.
3. Stir in the oats, baking powder, 1 1/2 tsp cinnamon, and salt until well combined.
4. Divide the oatmeal mixture evenly among the four ramekins, filling each about three-quarters full.
5. In a small bowl, mix together the melted butter, brown sugar substitute, and 1 tsp cinnamon. Spoon a little over each ramekin and gently swirl it into the oatmeal with a knife or toothpick to create a cinnamon roll swirl.
6. Bake for 25–30 minutes, or until the centers are set and the tops are lightly golden.
7. Allow the ramekins to cool for about 5 minutes.
8. To make the glaze, whisk together 1/3 cup Greek yogurt, powdered sugar substitute, 1 tsp milk, and vanilla until smooth. Drizzle over each warm baked oatmeal just before serving. Store in the fridge for 3-4 days tightly sealed.

Enjoy!