• Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 11-inch baking pan or a 9-inch round pie pan.
• In the baking pan, add rolled oats, chia seeds, cinnamon, milk, yogurt, vanilla extract, unsweetened apple sauce, and sweetener of choice (optional as the toppings are sweetened, you can skip sweetener for non-sugar-added oatmeal).
• Stir well until all ingredients are well combined together.
• Bake in the center rack of the oven for 25-30 minutes or until set but still moist in the center.
• Cool the pan down at room temperature before frosting.
• When the baked oatmeal is at room temperature prepare the vanilla frosting.
• In a small bowl, stir yogurt, almond milk, vanilla extract, and protein powder until thick and smooth. If too thick, thin out by adding more almond milk, or if too runny, add more protein powder to thicken.
• Spread all over the cooled baked oatmeal. Set aside while making the cinnamon swirl.
• In another bowl, stir peanut butter, cinnamon, and maple syrup. Microwave with 1 teaspoon of coconut oil or olive oil, for 20 seconds if too thick.
• Transfer the cinnamon batter to a piping bag and swirl on top of the protein frosting.
• Serve the cinnamon-baked oatmeal plain or with a drizzle of sweetener or almond milk.

Storage

• Store leftovers in the fridge in the baking pan sealed on the top to prevent the oatmeal from drying out. Store up to 3-4 days. Rewarm in the microwave and serve lukewarm.
• Freeze for up to 3 months in an airtight container. Thaw in the fridge the day before serving.