This morning I dug into a jar of these Cinnamon-Roll Overnight Oats, and it honestly felt like dessert for breakfast—but in the best, most wholesome way.
The oats were creamy and soft, layered with that cozy cinnamon sweetness, and topped with a swirl of vanilla yogurt “icing.” Every bite reminded me of fresh cinnamon rolls, but without the fuss of kneading dough or waiting hours for them to rise.
What I love most about this recipe is how much comfort it brings for such little effort. I mixed everything together last night in about five minutes, tucked it into the fridge, and woke up to breakfast that felt special and indulgent while still being nourishing.
Why You’ll Love This Recipe
If you’ve ever wished your favorite bakery treat could double as a nourishing breakfast, these oats are for you. They’re rich, creamy, and spiced with cinnamon to capture the warm, cozy flavor of a cinnamon roll.
The oats soak overnight with almond milk, maple syrup, and cinnamon, so by morning they’re perfectly soft and pudding-like. Add a dollop of vanilla yogurt on top, and you’ve got the full cinnamon-roll experience.
This recipe is also practical. It’s dairy-free, easy to prep ahead, and perfect for kids or adults who want breakfast ready to grab and go.
It’s indulgent without being heavy, sweet without being cloying, and nourishing enough to keep you full and energized all morning.
What You’ll Need
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1½ cups unsweetened almond milk (or other milk of choice)
- 1½ tablespoons maple syrup (to taste)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
For the Topping (Cinnamon-Roll “Icing”):
- ½ cup vanilla yogurt (dairy-free or regular)
- Sprinkle of ground cinnamon
- Extra drizzle of maple syrup
Pro Tips
- Mix twice while soaking to keep chia seeds from clumping.
- Taste and adjust sweetness before chilling—maple syrup is flexible.
- Add yogurt just before serving for that classic cinnamon-roll frosting effect.
- Make it fun for kids by sprinkling mini chocolate chips or granola on top.
- Batch prep several jars at once—they’ll keep well for the week.
Tools You’ll Need
- Medium mixing bowl
- Measuring cups and spoons
- Mason jars or airtight containers
- Spoon or whisk
Substitutions and Variations
- Nut-free: Use oat or soy milk instead of almond milk.
- Gluten-free: Choose certified GF oats.
- Higher protein: Stir in a scoop of vanilla protein powder or mix Greek yogurt directly into the oats.
- Flavor twist: Add a pinch of nutmeg or cardamom for extra warmth.
- Extra indulgence: Swirl a teaspoon of almond butter or cream cheese into the topping for more richness.
Make-Ahead Tips
- Prep up to 5 jars at once and refrigerate for quick breakfasts all week.
- Add yogurt topping right before serving to keep layers distinct.
- If making for a brunch spread, assemble in clear glasses to showcase layers.
How to Make Cinnamon-Roll Overnight Oats
- Mix the Base In a medium bowl, whisk together almond milk, maple syrup, vanilla, cinnamon, and salt until smooth.
- Add Oats and Chia Stir in rolled oats and chia seeds until well combined. Let sit for 10 minutes, then stir again to avoid clumping.
- Assemble Jars Divide the mixture into two jars or containers. Seal with lids and refrigerate overnight, or at least 4 hours.
- Add the “Icing” When ready to serve, top with a spoonful of vanilla yogurt, a sprinkle of cinnamon, and a drizzle of maple syrup.
Serving Suggestions
- On the go: Pack jars with lids for a portable breakfast.
- Warm it up: Heat in the microwave for 30–45 seconds if you want a cozy, warm version.
- Fancy brunch: Serve in parfait glasses, topped with granola for crunch.
- Kid-friendly: Add a few raisins or mini chocolate chips for fun.
Leftovers and Storage
Store in sealed jars in the refrigerator for up to 5 days. Stir before serving, and add a splash of milk if the oats become too thick. Yogurt topping should be added fresh for best taste and texture.
Nutrition & Benefits
This recipe is packed with fiber from oats and chia seeds, which help keep you full and support digestion.
Cinnamon adds antioxidants and helps regulate blood sugar, while almond milk and chia contribute plant-based protein and healthy fats.
With maple syrup as a natural sweetener, you get indulgence without refined sugar overload.
Recipe FAQ
1. Can I make this without chia seeds? Yes, just reduce the almond milk slightly to maintain a creamy consistency.
2. Can I add protein powder? Absolutely—vanilla protein powder blends perfectly into this recipe.
3. Do these oats taste like actual cinnamon rolls? They capture the flavor profile—cinnamon, vanilla, creamy topping—without the heaviness of pastry.
4. Can I prep this for kids? Yes! It’s kid-friendly and fun—just adjust sweetness as needed.
5. Can I freeze overnight oats? Not recommended; thawed oats lose their creamy texture. Stick with refrigeration.
A Sweet, Comforting Breakfast Made Simple
These Cinnamon-Roll Overnight Oats are proof that breakfast can feel indulgent without being complicated.
They’re cozy, creamy, and spiced just right—everything you’d want in a cinnamon roll, minus the hours of baking. Make a batch tonight, and wake up tomorrow to a jar of comfort waiting in the fridge.
