Sugar Cookie Protein Baked Oats Recipe

I combined sugar cookie flavors with protein-packed oats to create a High Protein Breakfast baked oats recipe that puts holiday cookie flavors into a nutritious morning option.

I never expected a breakfast to taste like a sugar cookie but still feel kinda good for you, yet here we are with my Sugar Cookie Protein Baked Oats. I fold old fashioned rolled oats with vanilla protein powder so each slice feels like dessert without the crash later, it’s a true High Protein Breakfast that also sneaks into Protein Desserts territory.

I get weirdly proud when people ask if it’s actually healthy, and then go back for a second bite. Warm, slightly sweet, and oddly grown up, this baked oatmeal will make you curious about what else you can turn into breakfast.

Ingredients

• Rolled oats bring fibre and slow-release carbs, add chewy texture and bulk to keep you full.
• Vanilla protein powder boosts muscle repair and satiety, adds sweet vanilla flavor without extra sugar.
• Greek yogurt packs extra protein and tang, makes baked oats creamy and tender.
• Egg binds the mix, adds protein and a pillowy lift when it bakes.
• Maple syrup or honey are natural sweeteners that brown nicely, give maple or floral sweetness and moisture.
• Almond and vanilla extracts in tiny amounts punch up classic sugar cookie notes, make flavor authentic.
• Melted butter or coconut oil adds richness and small fat for mouthfeel, helps edges crisp while baking.

Ingredient Quantities

• 1 cup old fashioned rolled oats
• 1 scoop vanilla protein powder about 30 g
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract for that sugar cookie vibe
• 1 cup milk of choice dairy almond oat etc
• 1/4 cup plain Greek yogurt
• 1 large egg
• 1 tablespoon melted butter or coconut oil
• Optional 1 to 2 tablespoons sprinkles or coarse sugar for topping

How to Make this

1. Preheat oven to 350 F and lightly grease a small baking dish or a 12 ounce ramekin with butter or oil, set aside.

2. In a medium bowl mix together 1 cup old fashioned rolled oats, 1 scoop vanilla protein powder (about 30 g), 1 teaspoon baking powder and 1/4 teaspoon fine sea salt.

3. In another bowl whisk 1 cup milk of choice, 1/4 cup plain Greek yogurt, 1 large egg, 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract and 1 tablespoon melted butter or coconut oil until smooth.

4. Pour the wet into the dry and stir until just combined, dont overmix; let the batter sit 4 to 5 minutes so the oats and protein powder hydrate. If it feels too thick add a splash more milk, if too thin add a tablespoon more oats.

5. Scrape the batter into your prepared dish, smooth the top with a spatula and sprinkle 1 to 2 tablespoons sprinkles or coarse sugar on top if using.

6. Bake on the middle rack for about 20 to 25 minutes, or until the edges are golden and a toothpick inserted near the center comes out mostly clean (single ramekin may be done around 18 minutes).

7. Remove from oven and let cool for 5 minutes; the bake will firm up as it cools. Serve warm with extra milk, a dollop of yogurt, fruit, or a light dusting of coarse sugar.

8. Store leftovers covered in the fridge for up to 4 days and reheat in the microwave with a splash of milk for best texture.

Equipment Needed

1. Oven (preheat to 350 F)

2. Small baking dish or 12 oz ramekin, lightly greased

3. Two mixing bowls, one for dry stuff and one for wet

4. Whisk

5. Measuring cups and spoons, plus a scoop for the protein powder if you use one

6. Rubber spatula or wooden spoon for folding and scraping

7. Oven mitts and a cooling rack or trivet for resting the hot dish

8. Toothpick or small knife to test doneness

FAQ

Sugar Cookie Protein Baked Oats Recipe Substitutions and Variations

• Vanilla protein powder (~30g): swap for 30g unflavored or vanilla whey/pea protein, or if you dont have powder use an extra 1/3 cup Greek yogurt plus 1 tbsp nut butter to keep protein and richness.
• 1 cup milk of choice: use any dairy or plant milk (almond, oat, soy), or for a richer result use 3/4 cup canned full‑fat coconut milk plus 1/4 cup water; for dairy free choose unsweetened varieties.
• 1/4 cup plain Greek yogurt: replace with 1/4 cup dairy free yogurt (coconut or soy), or 1/4 cup blended cottage cheese for similar protein and texture, or use 3 tbsp applesauce if you want lower fat and a slightly sweeter bake.
• 1 large egg: sub with 1 tbsp chia seeds + 3 tbsp water or 1 tbsp ground flax + 3 tbsp water (let sit 5–10 minutes), or use 1/4 cup mashed banana or 1/4 cup applesauce as a binder in egg free versions.

Pro Tips

– Pulse about half the oats in a blender or food processor until coarse flour, leave the rest whole. It makes the bake more cake like and less gummy, but still keeps some chew, so it feels homemade not weirdly dense.

– Match the protein powder to the liquid. Plant based powders soak up more so plan on adding a tablespoon or two more milk if the batter seems tight, while whey usually needs less. Also if your powder is already sweet cut the syrup a bit so it doesnt get cloying.

– Be careful with the almond extract, its strong. Start with less than you think, and if you want more of a grown up flavor try a little lemon zest or a tiny pinch of flaky salt to balance the sweetness.

– Watch your dish size and doneness, every ramekin bakes differently. If the top is getting too brown tent it loosely with foil, let the bake rest a few minutes to set before slicing, and for leftovers freeze individual portions wrapped tight then reheat with a splash of milk so it wont dry out.