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Stack of homemade protein oatmeal cream pies on a wooden board

Name: Protein Oatmeal Cream Pie

Summary: A healthy, high-protein twist on the classic oatmeal cream pie. These soft, chewy cookies are packed with oats, protein powder, and a creamy yogurt-based filling—perfect for meal prep, post-workout snacks, or guilt-free indulgence.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • Cookies:
  • 1½ cups rolled oats or quick oats
  • 1 scoop vanilla protein powder
  • ¼ cup almond butter or peanut butter
  • 2 tbsp maple syrup or honey
  • 2 tbsp unsweetened applesauce
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • Optional: ½ tsp cinnamon or nutmeg
  • Cream Filling:
  • ¼ cup Greek yogurt or dairy-free yogurt
  • ½ scoop vanilla protein powder
  • 2 tbsp cream cheese or vegan alternative
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract

Equipment

  • Equipment:
  • Mixing bowls (2)
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Hand mixer or whisk
  • Refrigerator-safe container

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. In a large bowl, mix oats, protein powder, baking soda, salt, and cinnamon (if using).
  4. In another bowl, combine almond butter, maple syrup, applesauce, and vanilla.
  5. Stir wet ingredients into dry until a dough forms. Let rest for 5 minutes.
  6. Scoop dough (about 1½ tbsp each), flatten slightly, and place on baking sheet.
  7. Bake for 8–10 minutes or until edges are golden. Let cool fully.
  8. Meanwhile, mix all cream filling ingredients until smooth and chill for 10–15 minutes.
  9. Once cookies are cool, spread or pipe filling onto half, then top with remaining cookies.
  10. Refrigerate for 15–20 minutes to set. Store in fridge or freezer.

Notes

Notes:
Use gluten-free oats for a GF version.
Swap almond butter for sunflower seed butter for nut-free.
Sweetness can be adjusted based on protein powder flavor.
Dough can be chilled before baking to reduce spread.