Cinnamon Roll Overnight Oats (Easy, Healthy Breakfast)
Note: Total Time includes 4 hours of chill time, which is recommended to be at least 4 hours, up to overnight.These cinnamon roll overnight oats are layered with creamy, protein-packed cinnamon oats, a fluffy cinnamon sugar Greek yogurt whip, and an optional date-pecan crunch. With over 33 grams of protein per serving and just 15 minutes of prep, they're an easy, delicious make-ahead breakfast.
Servings 4
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
Swaps & Substitutions:
- 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