Cinnamon Roll Overnight Oats

ByMadison Rae
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why make this recipe

Cinnamon Roll Overnight Oats is a delightful and easy breakfast option. This recipe combines the warm, comforting flavors of cinnamon rolls with the convenience of overnight oats. It makes for a quick meal on busy mornings and is packed with nutrition. You can prepare it the night before, making it ready to enjoy right when you wake up. Plus, it’s customizable and can be made to fit your taste preferences!

how to make Cinnamon Roll Overnight Oats

Ingredients:

  • Rolled oats
  • Unsweetened almond milk
  • Plain Greek yogurt
  • Light brown sugar
  • Ground cinnamon
  • Chia seeds
  • Vanilla extract
  • Pinch of salt
  • Optional toppings:
    • Additional Greek yogurt
    • Icing sugar
    • Splash of milk
    • Extra cinnamon

Directions:

  1. Combine Dry Ingredients: In a mixing bowl, add rolled oats, chia seeds, light brown sugar, ground cinnamon, and a pinch of salt. Stir to combine.
  2. Add Wet Ingredients: Pour in unsweetened almond milk, plain Greek yogurt, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
  3. Refrigerate: Transfer the mixture into individual jars or containers with lids. Refrigerate for at least 4 hours, preferably overnight, to allow the oats to soften and flavors to meld.
  4. Prepare Topping (Optional): In a small bowl, whisk together plain Greek yogurt, icing sugar, and a splash of milk until smooth. Adjust consistency as desired.
  5. Serve: Before serving, stir the oats and top with the prepared yogurt mixture and a sprinkle of cinnamon. Enjoy cold or warm as preferred.

how to serve Cinnamon Roll Overnight Oats

Cinnamon Roll Overnight Oats can be served right from the fridge. Stir the mixture well, then add your top choices like extra yogurt, icing sugar, and a dash of cinnamon. It’s great on its own or can be paired with fresh fruit for added flavor and nutrition.

how to store Cinnamon Roll Overnight Oats

Store any leftover Cinnamon Roll Overnight Oats in airtight containers in the refrigerator. They will stay fresh for up to 5 days. This makes it easy to meal prep for the week!

tips to make Cinnamon Roll Overnight Oats

  • Use rolled oats for the best texture. Instant oats may become mushy.
  • Adjust the sweetness by adding more or less brown sugar according to your taste.
  • For a creamier texture, add more Greek yogurt.
  • Feel free to mix in other ingredients like nuts or dried fruits.

variation

You can switch up the flavors by adding different spices such as nutmeg or using flavored yogurt. Try adding fresh fruit like bananas or apples for added sweetness and nutrients!

FAQs

1. Can I use regular milk instead of almond milk?
Yes, you can use any type of milk that you prefer, including dairy or plant-based options.

2. Can I make these oats vegan?
Yes! Simply use plant-based yogurt and maple syrup instead of brown sugar.

3. How can I make this recipe gluten-free?
Ensure that you use certified gluten-free rolled oats to make this recipe gluten-free.

Try Cinnamon Roll Overnight Oats for a tasty and wholesome breakfast!

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Cinnamon Roll Overnight Oats

  • Author: admin
  • Total Time: 240 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful breakfast option that combines the flavors of cinnamon rolls with the convenience of overnight oats, perfect for busy mornings.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup unsweetened almond milk
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: Additional Greek yogurt, icing sugar, splash of milk, extra cinnamon

Instructions

  1. In a mixing bowl, add rolled oats, chia seeds, light brown sugar, ground cinnamon, and a pinch of salt. Stir to combine.
  2. Pour in unsweetened almond milk, plain Greek yogurt, and vanilla extract. Mix thoroughly until well incorporated.
  3. Transfer to jars or containers with lids and refrigerate for at least 4 hours, preferably overnight.
  4. For optional topping, whisk together plain Greek yogurt, icing sugar, and a splash of milk until smooth.
  5. Before serving, stir the oats and top with yogurt mixture and a sprinkle of cinnamon. Enjoy cold or warm.

Notes

Store leftovers in airtight containers in the refrigerator for up to 5 days. Customize with different fruits or spices as desired.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 5mg

Keywords: overnight oats, breakfast, cinnamon roll, easy recipe, healthy meal prep

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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