Cottage Cheese Protein Cinnamon Roll Baked Oats

If you love warm cinnamon rolls in the morning, this recipe is for you.

I decided to make these cottage cheese protein cinnamon roll baked oats because I wanted something sweet and comforting for breakfast.

This is a high protein breakfast that will keep you full and energized for hours.

Blending cottage cheese into the batter makes the oats soft, tender, and cake-like instead of dry or dense.

Plus, using it in the quick icing gives you a rich, creamy topping that balances the sweet cinnamon swirl perfectly.

Why I Love This Recipe

Naturally High in Protein – Cottage cheese and eggs give you plenty of protein to keep you full all morning long.

Cake-Like Texture – Blending the oats transforms the batter into a soft, fluffy texture just like warm bakery cake.

Real Cinnamon Roll Flavor – The sweet brown sugar and cinnamon swirl tastes just like the center of a fresh cinnamon roll.

Luscious Cream Cheese Icing – The blended cottage cheese and cream cheese create a rich frosting with zero chalky aftertaste.

The Ingredients

For the Oats

• 2 cups Old-Fashioned Rolled Oats
• 1 cup Full-Fat Cottage Cheese
• 2 Large Eggs
• 1 cup Milk
• 1/4 cup Maple Syrup
• 1 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Cinnamon Swirl

• 2 tbsp Butter, Melted
• 3 tbsp Brown Sugar
• 1 tsp Ground Cinnamon

For the Icing

• 1/2 cup Full-Fat Cottage Cheese
• 1 oz Cream Cheese, Softened
• 2 tbsp Powdered Sugar
• 1/2 tsp Vanilla Extract

How to Make This Recipe

Step 1

Preheat the oven to 350°F and grease an 8×8-inch baking dish.

Step 2

Add all of the oat ingredients to a blender and blend until smooth and pourable, about 1 minute. Pour the batter into the baking dish.

Step 3

Stir together the melted butter, brown sugar and cinnamon for the swirl. Drop spoonfuls over the batter, then drag a skewer or the tip of a spoon through it to create swirls.

Step 4

Bake for 25 to 30 minutes, until the center is set and springs back lightly when touched.

Step 5

While the oats bake, blend the cottage cheese, cream cheese, powdered sugar and vanilla until completely smooth and creamy.

Step 6

Let the baked oats cool for 10 minutes, then drizzle the icing over the top. Slice into squares and serve warm.

Quick Tips

Blend the Batter Until Completely Smooth

Make sure to run your blender on high until the oats break down into a fine batter. If you leave visible oat pieces behind, the texture will turn out chewy like oatmeal instead of soft like cake.

I recommend stopping the blender halfway through to scrape down the sides. This ensures every bit of the cottage cheese blends evenly without leaving any small lumps.

Softly Warm the Cream Cheese First

Take your cream cheese out of the fridge at least thirty minutes before making the icing. If it is too cold, it will not blend smoothly with the cottage cheese.

I’ve found that blending cold cream cheese leaves small white flecks behind. Truly soft cream cheese creates a silky frosting that tastes just like real bakery icing.

Use Full-Fat Cottage Cheese

Using full-fat cottage cheese gives the baked oats a rich, tender texture. It also makes this breakfast naturally protein-packed so it keeps you full for hours.

Low-fat versions carry extra water that can leave the middle of your dish feeling soggy. From my experience, whole milk cottage cheese gives you the best flavor and moisture balance.

More Favorites

• Cottage Cheese Apple Cinnamon Oat Bars
• Cottage Cheese Cinnamon Swirl Bread
• Cottage Cheese Protein Chocolate Peanut Butter Baked Oats
• Cottage Cheese Protein Cinnamon Cereal Pancakes
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars

Quick Answers

Will these baked oats taste like cottage cheese?

Not at all! Blending the cottage cheese breaks down all the curds, leaving you with a smooth batter that bakes into a fluffy, cake-like texture.

The cottage cheese adds a wonderful protein boost to your morning while keeping the flavor sweet, warm, and cinnamon-forward.