Can I make this without protein powder?

Yes! For sugar cookie protein baked oats no protein powder, replace the protein powder with an equal amount of extra oat flour (about 2-3 tbsp) and add a teaspoon of vanilla extract. You might want to add an egg white to boost the protein content back up.

Can I make this vegan or egg-free?

This recipe is naturally egg-free if you use the yogurt binder method (protein baked oats no egg). To make it vegan, simply use a plant-based protein powder and dairy-free yogurt/milk.

Can I meal prep this?

Yes! You can bake 3-4 of these at once, let them cool, and store them in the fridge. They eat like cold cake or can be reheated. This makes sugar cookie protein baked oats overnight prep a breeze. Mentioning savory meal prep? Our High Protein Pancake Sausage Mini Muffins are another great batch-cook option.

Is this actually healthy?

Yes. Unlike a real sugar cookie which provides empty calories, this meal provides complex carbs, fiber, and high-quality protein. The USDA confirms that rolled oats are a good source of minerals like manganese and phosphorus. It's a balanced meal masquerading as dessert.

Easy Sugar Cookie Protein Baked Oats (High Protein Cake!)

Description

A healthy, high-protein breakfast that tastes just like a soft frosted sugar cookie! Cake-like texture, colorful sprinkles, and a sweet protein glaze.

Ingredients

Scale

The Oats:

1/2 cup Rolled Oats (blended into flour)
1 scoop Vanilla Protein Powder (Whey/Casein blend recommended)
1/2 tsp Baking Powder
1 pinch Salt
1/3 cup Almond Milk (unsweetened)
1/4 cup Greek Yogurt (plain non-fat)
1 tbsp Cashew Butter (or almond butter)
1 tsp Vanilla Extract
1/4 tsp Almond Extract (crucial for cookie flavor!)
1 tsp Sweetener of choice (maple syrup or monk fruit)
1 tbsp Rainbow Sprinkles

The Glaze:

2 tbsp Greek Yogurt
1 tsp Protein Powder
1 tsp Milk (to thin)

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Instructions

Blend Oats: Place rolled oats in a blender and pulse until they form a fine flour.
Mix Batter: Add protein powder, baking powder, salt, milk, yogurt, cashew butter, and extracts to the blender. Blend until smooth and creamy.
Stir Sprinkles: Pour batter into a greased ramekin. Stir in the sprinkles by hand (do not blend!). Top with extra sprinkles.
Bake: Bake at 350°F (175°C) for 20-25 minutes, until the center is set but soft.
Glaze: Whisk glaze ingredients together. Drizzle over warm oats and enjoy!

Notes

Air Fryer: Bake at 325°F for 10-12 minutes.
Microwave: Cook for 90-120 seconds in a mug.
Vegan: Use plant-based protein/yogurt.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: per bowl
Calories: 380 kcal
Sugar: 5 g
Fat: 10 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 32 g