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High protein oatmeal cream pie made in the air fryer with a golden oat based crust and creamy protein filling, served as a lighter dessert with a rich texture and classic bakery inspired flavor.
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20g High Protein Oatmeal Cream Pie Air Fryer – A Lighter Take on a Classic Treat

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

Dry ingredients for cookies:

  • 1 cup 100 g quick oats or finely chopped rolled oats
  • 1/2 cup 60 g oat flour or finely ground oats
  • 1 scoop 30 g vanilla whey or whey-casein protein powder
  • 1/3 cup 65 g light brown sugar, packed
  • 2 tbsp granulated zero-calorie sweetener optional, for extra sweetness
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Wet ingredients for cookies:

  • 2 tbsp unsalted butter or coconut oil melted
  • 1/4 cup 60 ml unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk of choice as needed for dough consistency

Protein cream filling:

  • 6 oz 170 g vanilla Greek yogurt (2% or nonfat)
  • 2 tbsp light cream cheese softened
  • 1 scoop 25–30 g vanilla whey or whey-casein protein powder
  • 1 –2 tbsp powdered sugar or powdered sweetener to taste
  • 1/2 tsp vanilla extract
  • Pinch of salt

Optional add-ins:

  • 1 –2 tbsp mini chocolate chips
  • 1 –2 tbsp chopped pecans or walnuts
  • Extra cinnamon or a pinch of nutmeg

Instructions

  • Preheat your air fryer. Set to 320°F (160°C). Line the basket or tray with parchment that’s trimmed to fit and vented so air can circulate.
  • Mix the dry ingredients. In a large bowl, whisk oats, oat flour, protein powder, brown sugar, sweetener, cinnamon, baking soda, and salt until evenly combined.
  • Combine the wet ingredients. In a separate bowl, whisk melted butter, applesauce, egg, and vanilla.
  • Stir wet into dry until a thick dough forms. If it looks crumbly, add milk 1 tablespoon at a time until sticky but scoopable.
  • Rest the dough. Let it sit 5 minutes. This allows the oats to hydrate, which improves chew and prevents spreading.
  • Portion the cookies. Use a tablespoon or small cookie scoop to form 16 equal mounds.
  • Roll lightly and press into 2.5-inch disks about 1/3 inch thick. Keep them uniform so they cook evenly and pair up neatly.
  • Air fry in batches. Arrange 6–8 cookies in the basket with space between. Air fry 5–7 minutes until set at the edges and soft in the center.
  • They will firm as they cool. Avoid overcooking.
  • Cool completely. Transfer to a rack. Let them cool 15–20 minutes so the filling won’t melt on contact.
  • Make the filling. Beat yogurt and cream cheese until smooth.
  • Add protein powder, powdered sugar, vanilla, and salt. Mix until fluffy. If too thick, add 1–2 teaspoons milk; if too loose, sift in a bit more protein powder.
  • Chill 10 minutes to set.
  • Assemble the pies. Pipe or spoon 1.5–2 tablespoons of cream on the flat side of a cookie. Top with a second cookie and press gently to spread the filling to the edges.
  • Let them set. Chill assembled pies for 15–20 minutes for the best texture. This helps the cream hold and the cookies soften slightly, mimicking the classic.
  • Confirm protein per pie. With the amounts listed, each pie typically lands around 20 g of protein depending on your protein powder brand.
  • Use a nutrition calculator if you need exact macros.