Cinnamon roll flavored overnight oats you can mix in a hurry, chill overnight, and grab on your way out the door! Perfect for cinnamon roll lovers with busy mornings!
Here’s the thing about me and oatmeal. I never liked it growing up, mostly because I thought it looked like a big bowl of hot mush. I could never get past the idea of Little Miss Muffett on her tuffett with a bowl of mush and before you know it oatmeal was inextricably linked to spiders in my mind and it became inedible.
Luckily I grew up a little, learned to kill my own spiders, and started making some really amazing oatmeal recipes. Ones that don’t taste like mush, but rather like dessert in a form that is entirely acceptable for breakfast. I’ll take a cinnamon roll any way I can get it – and that definitely goes for an oatmeal version. I love overnight oats because they only take a couple minutes to throw together before you go to bed, and they are ready to go when you’re running out the door in the morning. (If you’re anything like me and have trouble limiting the number of times you hit the snooze button, you could use a good no-fuss breakfast go-to.) And if you haven’t tried cold oats before, it’s about time you gave it a shot – starting with these cinnamon roll overnight oats!
Cinnamon Roll Overnight Oats
Ingredients
- ½ cup vanilla greek yogurt
- ½ cup old fashioned rolled oats
- ½ cup vanilla almond milk
- 3 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cream cheese - softened
- 3 tablespoons powdered sugar
Instructions
- Combine greek yogurt, oats, almond milk, brown sugar and cinnamon in a resealable container (I use a mason jar) and stir until smooth.
- In a small bowl whisk together softened cream cheese with powdered sugar. Add to oat mixture and stir until smooth. Cover and chill 8 hours or overnight. Serve chilled.
Altered this to make an oatmeal raisin cookie type of oatmeal 🙂 I made it last night and I found it was too much cinnamon, so I made it again tonight for tomorrow morning, with less cinnamon and I added raisins and I used plain greek yogurt and added a bit of vanilla extract! 🙂 It’s an awesome idea I love this recipe!
love this recipe and idea!
Hey TIffany,
First of all, I have been eating these oats almost every single morning for the past two weeks! (I am afraid of spoiling how absolutely amazing they are by making it a daily routine).
I was wondering, would this recipe be possible to use for the stove-top as well? Or would any adjustments need to be made? (I’m new to homemade oats!)
Thank you for bringing this into my life! I don’t know how I lived before.
Chelsea
Ha! Chelsea that’s too funny – “I don’t know how I lived before” = exactly something I would say!!! I haven’t made these on the stovetop but I don’t think you’d need to make any adjustments. I’d probably stir the greek yogurt in at the very end though. If you try it out please let me know how it goes!!
I very much enjoyed your post and the recipe looks amazing. I especially liked your reference to miss muffet’s mush and it’s connection to spiders. I think this is the same reason I don’t like cottage cheese. I remember the nursery rhyme saying she was eating curds and whey, but that looks just the same as plain oatmeal with milk.
Thank you for sharing this recipe, I can’t wait to try it!
Does anyone know the nutritional info for this? Sounds tasty, but looks like a lot off sugar for something that’s going to boost matabalisim and help lose weight.
I entered the ingredients in my fitness pal and there
Calories 690
Fat 21g
Saturated fat 10.9g
Polyunsaturated 0.8
Monosaturated 4.8
Trans 0
Cholesterol 67.3mg
Sodium 563.6mg
Potassium 412.7mg
Carbohydrates 91.3g
Dietary fiber 7.9g
Sugar 46.8 g
Protein 28.5g