High Protein Oatmeal Cream Pie
Indulge in the nostalgic charm of a classic treat while staying on track with your nutritional goals with this High Protein Oatmeal Cream Pie recipe! These soft, chewy oatmeal cookies are packed with wholesome rolled oats, a hint of cinnamon, and a boost of vanilla protein powder, making them both delicious and satisfying. Sandwiched with a creamy filling made from Greek yogurt, cream cheese, and a touch of honey, these homemade delights are lower in sugar yet high in protein, perfect for post-workout snacks or guilt-free desserts. Ready in under 35 minutes, this recipe is a healthier spin on a childhood favorite that doesn’t skimp on flavor. Ideal for meal prepping or sharing, these high-protein treats are as nourishing as they are indulgent!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cup vanilla protein powder
- 0.5 cup almond flour
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.5 cup Greek yogurt
- 0.25 cup coconut oil
- 4 ounces cream cheese
- 0.5 cup powdered sugar
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, vanilla protein powder, almond flour, baking soda, cinnamon, and salt.
In a separate bowl, melt the unsalted butter and mix in the honey until well combined. Add the vanilla extract and eggs, and whisk until smooth.
Combine the wet ingredients with the dry ingredients, stirring until you have a thick dough.
Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling. In a bowl, beat together the Greek yogurt, softened coconut oil, cream cheese, and powdered sugar until smooth and fluffy.
Once the cookies are completely cool, spread a generous amount of the cream filling onto the flat side of half of the cookies.
Top each with another cookie, pressing gently to form sandwiches. Ensure the filling spreads all the way to the edges.
Chill the oatmeal cream pies in the refrigerator for at least 30 minutes to set the filling before serving.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 168.1 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 867 mg | 67% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
