Okay, cinnamon roll lovers, these are for you. Creamy cinnamon overnight oats layered with a fluffy cinnamon sugar Greek yogurt whip (yes, like frosting) and an optional date-pecan crunch for a little sweetness and texture.
They taste like the middle of a warm cinnamon roll, but each jar has over 33 grams of protein. Even better, you can prep all four servings in about 15 minutes the night before.
Cinnamon Roll Overnight Oats with a Protein Boost
The cinnamon sugar yogurt whip is layered right into the middle of these oats and added again on top, so you get a little of that creamy, cinnamon-y goodness in every bite.
It’s made with Greek yogurt, coconut sugar, cinnamon, and vanilla, and has a lighter, almost frosting-like texture after a good whisk. The oats underneath are thick and creamy with plenty of cinnamon, a touch of maple syrup, and cashew butter for a little richness.
Then there’s the optional (but highly recommended) date-pecan crunch. Toasted pecans and finely chopped Medjool dates add a sweet, chewy crunch that breaks up the creaminess of the oats and yogurt. I love the contrast, especially with that extra spoonful of yogurt whip on top.
A Few Ingredients That Make These Overnight Oats
A few ingredients worth calling out in here: Greek yogurt and vanilla protein powder bring the protein up to over 33 grams per serving, while also contributing to the creamy texture. I use whole milk Greek yogurt for a thicker consistency, especially in the cinnamon sugar whip. Chia seeds and ground flaxseed help absorb some of the liquid as the oats chill, giving you that thick, spoon-able texture by morning while adding fiber and healthy fats.
For the oats, I like using organic rolled oats (One Degree is my go-to) and unsweetened almond milk. Creamy cashew butter adds richness without making the oats overly sweet, and a little maple syrup balances out the cinnamon. It tastes incredible, and I have a feeling this is a recipe we’ll all keep coming back to.
Ingredients You’ll Need:
Overnight Oats:
- Organic rolled oats (I like One Degree)
- Vanilla protein powder (I like Ritual)
- Chia seeds
- Ground flaxseed
- Cinnamon
- Fine sea salt
- Unsweetened almond milk, as needed for consistency (I like Malk)
- Plain whole milk Greek yogurt (I like Maple Hill Creamery)
- Vanilla extract
- Maple syrup (I like 365 by Whole Foods, Organic)
- Creamy cashew butter (Artisan Organics is one of my go-to’s)
Cinnamon Sugar Yogurt Whip:
- Plain whole milk Greek yogurt
- Coconut sugar
- Cinnamon
- Vanilla extract
- Fine sea salt
Date-Pecan Crunch (optional):
- Pecans
- Pitted Medjool dates
For my kitchen, cooking, and baking essentials (& more!), shop my Amazon Storefront.
How To Make Cinnamon Roll Overnight Oats (Easy, Healthy Breakfast)
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These cinnamon roll overnight oats are layered with creamy, protein-packed cinnamon oats and a fluffy cinnamon sugar Greek yogurt whip, with an optional date-pecan crunch for the perfect little something extra. An easy, make-ahead breakfast that tastes like the middle of a cinnamon roll!
- Make the cinnamon sugar yogurt whip. Whisk together the Greek yogurt, coconut sugar, cinnamon, vanilla, and sea salt until smooth and slightly fluffy. Give it a good 30–60 seconds of whisking to get that lighter, whipped texture. Think cinnamon roll frosting, but made with Greek yogurt.
- Mix the overnight oats. Stir together the oats, chia seeds, flaxseed, protein powder, cinnamon, and salt, then add the Greek yogurt, almond milk, cashew butter, vanilla, and maple syrup. Mix until creamy, adding a splash more almond milk if needed. The Greek yogurt and protein powder make these extra satisfying, while the chia and flax help thicken everything up as the oats chill.
- Prep the date-pecan crunch. Finely chop the toasted pecans and Medjool dates, then toss together. This is optional, but I love the little bit of natural sweetness and crunch it adds to the creamy layers.
- Chill everything. Cover the oats and refrigerate for at least 4 hours, or overnight. This gives the oats, chia, and flax time to soak up the liquid and thicken into that creamy overnight oats texture. Keep the yogurt whip and date-pecan crunch chilled separately until you’re ready to assemble.
- Layer and serve. Add half the oats to each jar, followed by a spoonful of cinnamon sugar yogurt whip and a sprinkle of date-pecan crunch. Add the remaining oats, then finish with another dollop of whip and a little extra crunch on top. Serve cold and enjoy!
Making These Overnight Oats Your Own
A few easy swaps can make these overnight oats work for different preferences or what you have on hand. Here are the ones I’d recommend!
- Dairy-free: Swap both the Greek yogurt in the oats and the cinnamon sugar whip for a thick plain coconut yogurt (I like Cocojune) and use a dairy-free protein powder. Coconut yogurt is typically looser than Greek yogurt, so reduce the almond milk slightly and add more only as needed.
- Nut-free: Use sunflower seed butter in place of the cashew butter, swap the almond milk for oat milk, and replace the pecans with pumpkin seeds or sunflower seeds. You can also add extra chopped dates for a little more natural sweetness.
- Pecans: Walnuts are another great option for the date-pecan crunch if you don’t have pecans on hand.
A note on protein powder: Ritual is my go-to for this recipe, but there are plenty of great options depending on your preferences. If you’re looking for other brands to try, I’ve rounded up My 6 Favorite Protein Powders.
FAQs
Are cinnamon roll overnight oats a balanced breakfast?
Yes! These cinnamon roll overnight oats offer a nice balance of protein, fiber, and healthy fats to help make breakfast satisfying. Each serving has over 33 grams of protein from the Greek yogurt and protein powder, while the rolled oats, chia seeds, and ground flaxseed contribute fiber. The cashew butter, flaxseed, and optional pecans also add healthy fats. It’s a solid way to get a little more nutrition into a breakfast that tastes like a cinnamon roll.
Can I make cinnamon roll overnight oats ahead of time or freeze them?
Definitely. These are great for meal prep. You can prepare the oats and cinnamon sugar yogurt whip up to 4 days ahead and store them separately in airtight containers in the refrigerator. Keep the date-pecan crunch separate, too, so it stays crunchy. Assemble your jars when you’re ready to eat.
You can also freeze the oat mixture in individual airtight, freezer-safe containers, although I prefer making these fresh for the best texture. Thaw overnight in the refrigerator and stir well before serving. I’d make the cinnamon sugar yogurt whip and date-pecan crunch fresh, since the yogurt may lose some of its fluffy texture after freezing and thawing.
More High-Protein Breakfast Recipes
If you’re looking for more easy, protein-packed ways to start your morning, here are a few more breakfast recipes to add to your rotation.
- Peanut Butter and Jelly Overnight Oats (High-Protein)
- High-Protein Pumpkin Overnight Oats
- Banana Bread Baked Oatmeal with Maple Walnut Crumble
- Healthy Berry Oatmeal Protein Muffins (Easy + Gluten-Free)
- High-Protein Blender Banana Oat Pancakes
- Fluffy High-Protein Cottage Cheese Pancakes (No Added Sugar, Kid-Friendly)
Cinnamon Roll Overnight Oats (Easy, Healthy Breakfast)
Ingredients
Overnight Oats:
- 1 ½ cups organic rolled oats, (I like One Degree)
- ¾ cup vanilla protein powder, (I like Ritual)
- 3 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon fine sea salt
- 1 ¼ to 1 + 1/3 cups unsweetened almond milk, as needed for consistency (I like Malk)
- ¾ cup plain whole milk Greek yogurt, (I like Maple Hill Creamery)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup, (I like 365 by Whole Foods, Organic)
- 2 tablespoons creamy cashew butter, (Artisan Organics is one of my go-to’s)
Cinnamon Sugar Yogurt Whip:
- ¾ cup plain whole milk Greek yogurt, cold
- 2 tablespoons coconut sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
Date-Pecan Crunch (optional):
- 1/3 cup pecans, toasted and roughly chopped
- 1/3 cup pitted Medjool dates, finely chopped
Instructions
Make the cinnamon sugar whip:
- In a small bowl, whisk together the Greek yogurt, coconut sugar, cinnamon, vanilla, and sea salt until smooth and slightly fluffy. Beat vigorously for 30 to 60 seconds with a whisk or small hand mixer for a lighter, more whipped texture.
- Cover and refrigerate.
Mix the overnight oats:
- In a medium bowl, stir together the oats, chia seeds, ground flaxseed, protein powder, cinnamon, and sea salt.
- Add the Greek yogurt, almond milk, cashew butter, vanilla, and maple syrup, and mix until smooth and creamy.
- Add a splash more almond milk if you prefer a looser consistency.
Make the date-pecan crunch:
- Finely chop the toasted pecans and dates, then toss together in a small bowl.
- Cover and refrigerate until ready to serve.
Chill the oats:
- Cover and refrigerate the oats for at least 4 hours, or overnight.
Fill the jars:
- Spoon half a serving of the oats into your jar.
- Top with a spoonful of cinnamon whip, and a sprinkle of date-pecan crunch, if using.
- Then top with the second half of your serving of oats.
Finish and serve:
- If desired, spoon an additional dollop of whip over the top and finish with a sprinkle of the optional date-pecan crunch. Serve cold. Enjoy!
To Make Ahead & Store:
- Store the oats, whip, and date-pecan crunch in separate airtight containers in the refrigerator for up to 4 days, and assemble just before eating.
Notes
- Dairy-free: Use thick plain coconut yogurt (like Cocojune) for both the oats and yogurt whip, plus dairy-free protein powder. Reduce the almond milk slightly since coconut yogurt is thinner.
- Nut-free: Swap cashew butter for sunflower seed butter, almond milk for oat milk, and pecans for pumpkin or sunflower seeds. Extra chopped dates are optional for added sweetness.
- Crunch variation: Walnuts work well in place of pecans.
- Calories: 410-435
- Protein: 33-35 g
- Carbs: 43-47 g
- Fat: 14-16 g
- Fiber: 6-8 g
