Cinnamon Roll Protein Baked Oatmeal

Fresh Thyme avocado cooking oil spray 

½ cup packed Fresh Thyme light brown sugar, divided  

1 Tbsp. plus 1 tsp. Fresh Thyme ground organic cinnamon, divided 

2 tsp. vanilla bean paste, divided 

1 ripe banana, mashed  

½ cup plus 2 tsp. Fresh Thyme whole milk, divided 

½ cup plain whole milk Greek yogurt  

¼ cup Fresh Thyme creamy almond butter 

¼ cup Fresh Thyme extra virgin olive oil  

1 Fresh Thyme large egg 

2 scoops Fresh Thyme vanilla whey protein powder 

1 tsp. baking powder 

½ tsp. Fresh Thyme fine sea salt 

2 cups protein oats  

¼ cup Fresh Thyme powdered sugar 

Fresh raspberries, for garnish 

1. Preheat oven to 350°F. Set aside lid from a 9×6½-in. foil pan; spray pan with cooking spray and set aside. 
2. In a small bowl, stir together ¼ cup brown sugar, 1 Tbsp. cinnamon, and 1 tsp. vanilla bean paste; set aside.
3. In a large bowl, whisk together mashed banana, ½ cup milk, remaining ¼ cup brown sugar, Greek yogurt, almond butter, olive oil, and remaining 1 tsp. vanilla bean paste. Add egg; whisk until combined.
4. Fold protein powder, baking powder, remaining 1 tsp. cinnamon, and salt into banana mixture; stir in oats until combined. Pour half the oat mixture into prepared pan. Sprinkle half of the brown sugar mixture evenly over the top. Top with remaining oat mixture. Sprinkle with remaining brown sugar mixture and gently swirl.
5. Bake for 38 to 42 minutes or until edges are golden brown and internal temperature reaches 165°F. Center will jiggle slightly. Cool in the pan on a wire rack for 30 minutes.
6. Meanwhile, whisk powdered sugar and remaining 2 tsp. milk in a small bowl. Drizzle glaze over baked oatmeal. Add lid to pan and gift with fresh berries for serving.   

Each serving contains: 410 calories, 16 g fat, 3 g saturated fat, 0 g trans fat, 40 mg cholesterol, 240 mg sodium, 52 g carbohydrates, 7 g fiber, 23 g sugar, 19 g protein. Daily values: 2% vitamin D, 15% calcium, 15% iron, 6% potassium.