The yummy goodness of a cinnamon roll in the form of a hearty bowl of oats. If you’re looking for a fun way to switch up your usual breakfast routine, these Cinnamon Roll Overnight Oats are gonna be just the thing to sweeten your morning!

Makes 2 small or 1 large serving of overnight oats

• Prep time: 10 minutes

• Total time: 10 minutes

• Equipment needed: mason jars (or another airght container), small ziplock bag

See *Notes for more important tips/clarifications

Let's not kid ourselves: We've all those mornings where we just wanna sink our teeth into an ooey goey, cinnamon-laced, cream cheese frosted cinnamon roll. Well, while the world might judge us for that, here's a loophole that's just as delicious: Cinnamon Roll Overnight Oats!

I love overnight oats - We don't go a week without having them for breakfast. It’s one of my go-to’s:

• You prepare them the night before! Crawl out of bed the next morning and your breakfast is already waiting for you!
• They’re yummy and filled with fiber, keeping you full through a busy morning till lunchtime.
• They’re versatile. A good overnight oats base is a fun canvas to experiment with different flavor combinations and toppings on.

Enter: My Cinnamon Roll Overnight Oats

They’re loaded with cinnamon (of course), vanilla and some maple syrup for sweetness. The best part: the almond butter “cinnamon roll filling”. You swirl it in when you’re ready to eat giving you that sensation of biting into a cinnamon roll with all of that cinnamony and buttery brown sugar filling in every bite 😋.

What I'm saying is: If you're feeling like doubling that filling, do it 😉.

My final tip to make these overnight oats even more delicious? Finish them off with a sprinkle of my brown sugar pecans (included in this recipe) for some added crunch. If these don't wake you all the way up in the morning, I don’t know what will!
Bonus: They’re vegan too!

Ingredients:

For the Overnight Oats:

• 1/2 cup of old fashioned/rolled oats

• 3/4 cup of any vegan milk (I like oat)

• 1 tbsp ground flaxseed

• 1 1/2 tbsp of maple syrup

• 1/2 tsp ground cinnamon

• 1/2 tsp vanilla extract

• pinch of sea salt

• Topping suggestions: my brown sugar pecans (included in this recipe), toasted unsweetened coconut flakes, granola, dried fruit

Almond Butter “Cinnamon Roll Filling”:

• 1 1/2 tbsp creamy unsalted almond butter

• 1 tbsp vegan milk

• 2 tsp maple syrup

• 1 1/2 tsp light brown sugar

• 3/4 tsp ground cinnamon

• pinch of sea salt

*Notes

• On the serving size: Generally, a 1/2 cup of old fashioned/rolled oats containers is considered 1 serving. However, Sanjeev and I can’t always eat that much, individually. So for us, this recipe is enough to share for one meal. Of course, you can just eat it as a single serving, or double it for more servings!

• I like my oats a little more on the liquidy side, so 3/4 cup of milk to 1/2 cup of oats is my preferred ratio. However, if you' don’t like it with as much liquid, I’d suggest making them with 2/3 cup of milk and adding more in the morning to your liking.

• Storing:

  • These overnight oats will stay fresh for up to 5 days in the fridge, but keep an eye on the freshness to make sure everything smells/tastes right! Keep the almond butter mixture separate in an airtight container and just heat/swirl it in when you’re ready to eat.

Process:

1. In a mason jar or other airtight/sealed container, combine the oats, milk, flaxseed, maple syrup, cinnamon, vanilla, and sea salt. Stir to combine. Cover and store in the fridge overnight (or up to 5 days).

2. In a separate small airtight container, make the almond butter “cinnamon roll filling”. Whisk together the almond butter, milk, maple syrup, brown sugar, cinnamon and salt until a smooth consistency is reached. Store in the fridge overnight.

3. In the morning, take the oats out of the fridge and heat the almond butter mixture for 10-15 seconds in the microwave to slightly warm it and loosen it up again. Take a small ziplock bag and spoon the filling into it, shaking and pressing it as close as you can to one corner of the bag. Using kitchen shears or sharp scissors, cut the tip of the sandwich bag corner (start with a very small cut and cut more if you need to) to create a little “piping bag”. Swirl the filling into the oats and top with the brown sugar pecans and other toppings of choice. Enjoy!