Tasty Cinnamon Roll Overnight Oats

I’ve never been a morning person, but I’ve always loved cinnamon rolls. The problem? Who has time to make them from scratch when you can barely open your eyes before 8 AM? I spent years wishing I could have that warm, cinnamon-sugar taste without all the work.

That’s when I discovered overnight oats. I can mix everything up the night before, and by morning, I have something that tastes like a cinnamon roll but feels way better about eating for breakfast. I prep these on Sunday nights and have breakfast ready for the whole week. No early morning baking required.

The best part is how the oats soak up all those cinnamon flavors overnight. You get that sweet, comforting taste of a cinnamon roll, but you’re actually eating something that will keep you full until lunch. It’s like having dessert for breakfast, except it’s actually good for you.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Old-fashioned oats have the perfect texture that softens nicely overnight without turning mushy, giving you that ideal creamy yet slightly chewy bite in the morning. Quick oats will break down too much and become gummy, while steel-cut oats won’t soften enough during the soaking time. You can find old-fashioned oats in any grocery store, and they’re usually labeled clearly on the container – just look for the larger, flatter oat flakes rather than the smaller, more processed ones.

Options for Substitutions

This recipe is super adaptable to whatever you have in your pantry:

• Old-fashioned oats: Stick with old-fashioned oats for the best texture – quick oats will get too mushy overnight, and steel-cut oats won’t soften enough.
• Non-dairy milk: Any plant-based milk works great here! Almond milk keeps it light, oat milk adds creaminess, and soy milk gives you extra protein. You can even use regular dairy milk if that’s what you prefer.
• Coconut yogurt: Feel free to use any plant-based yogurt you like – almond, cashew, or oat-based all work well. Greek yogurt is fine too if you’re not avoiding dairy.
• Chia seeds and flaxseed: These add nutrition and help thicken the oats, but you can skip them if you don’t have them on hand. The oats will just be a bit thinner.
• Brown sugar: Maple syrup, honey, or coconut sugar work as great substitutes. Start with less since liquid sweeteners can make the mixture runnier.
• Maple syrup: Honey, agave, or even a bit more brown sugar can replace the maple syrup in the topping.

Watch Out for These Mistakes While Cooking

The biggest mistake with overnight oats is using quick oats instead of old-fashioned rolled oats, which will turn your breakfast into a mushy porridge rather than maintaining that nice chewy texture you want.

Another common error is not using enough liquid – if your oats look too thick in the morning, simply stir in a splash more non-dairy milk until you reach your preferred consistency.

Don’t skip the resting time either, as overnight oats need at least 4 hours (but preferably 8-12 hours) in the fridge to properly soften and develop their creamy texture.

For the best cinnamon roll flavor, make sure to mix the cinnamon and brown sugar thoroughly with the dry ingredients before adding the wet ones, and give everything a good stir before refrigerating to prevent clumping.

What to Serve With Cinnamon Roll Overnight Oats?

These overnight oats are pretty filling on their own, but I love adding some fresh fruit on top like sliced bananas, berries, or diced apples for extra sweetness and crunch. A handful of chopped walnuts or pecans also makes a great topping that plays perfectly with the cinnamon flavors. If you want to make it feel more like an actual cinnamon roll, try drizzling a little extra maple syrup on top or adding a sprinkle of powdered sugar. For a more substantial breakfast, you could serve it alongside some scrambled tofu or a piece of whole grain toast.

Storage Instructions

Refrigerate: These overnight oats are perfect for meal prep! Store them in mason jars or airtight containers in the fridge for up to 5 days. I love making a whole week’s worth on Sunday so I have breakfast ready to grab and go every morning.

Make Ahead: The beauty of overnight oats is that they actually get better after sitting overnight. Make them at least 4 hours ahead, but they’re at their creamiest after 8-12 hours in the fridge. You can even make individual portions in small jars for easy weekday breakfasts.

Serve: Enjoy your cinnamon roll oats straight from the fridge, or let them sit at room temperature for a few minutes if you prefer them less cold. Give them a good stir before eating and add any extra toppings you like. They’re meant to be eaten cold, so no heating needed!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 320-370
• Protein: 8-12 g
• Fat: 8-12 g
• Carbohydrates: 55-62 g

Ingredients

For the overnight oats:

• 1 cup rolled oats
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tsp chia seed
• 1 tbsp flaxseed meal
• Pinch salt
• 1 tsp vanilla extract
• 2 tbsp coconut or other plant-based yogurt
• 1 cup non-dairy milk (soy, almond, or oat recommended)

For the optional topping:

• 1 tbsp coconut or other plant-based yogurt
• 1/2 tsp pure maple syrup
• 1/2 tsp fresh lemon juice
• 1 tsp oat or other plant-based milk

Step 1: Combine the Dry Ingredients

• 1 cup rolled oats
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tsp chia seed
• 1 tbsp flaxseed meal
• pinch salt

In a medium-sized bowl, combine the rolled oats, light brown sugar, ground cinnamon, chia seed, flaxseed meal, and a pinch of salt.

Stir together until everything is well mixed, ensuring the spices and seeds are distributed evenly.

Step 2: Add Wet Ingredients and Mix

• 1 cup non-dairy milk (soy, almond, or oat recommended)
• 2 tbsp coconut or other plant-based yogurt
• 1 tsp vanilla extract

Add the non-dairy milk, coconut or other plant-based yogurt, and vanilla extract to the dry mixture.

Mix with a spoon until everything is fully combined and you no longer see dry patches.

The mixture will look loose at this point, but it will thicken as it sits.

Step 3: Chill Oat Mixture

• oat mixture from Step 2

Divide the combined oat mixture from Step 2 between two small mason jars or airtight containers.

Cover and place in the refrigerator to set overnight or for at least 4 hours, allowing the oats and seeds to absorb the liquid and thicken.

Step 4: Stir and Adjust Consistency

• oat mixture from Step 3
• extra non-dairy milk if needed

Once the oats have set, remove them from the fridge and give each jar a good stir.

If the texture is too thick for your liking, add a little extra non-dairy milk, stirring again until you reach your preferred consistency.

I like to add just a splash for a creamy, spoonable texture.

Step 5: Make and Drizzle Healthy ‘Icing’

• 1 tbsp coconut or other plant-based yogurt
• 1/2 tsp pure maple syrup
• 1/2 tsp fresh lemon juice
• 1 tsp oat or other plant-based milk

To make the healthy icing (which is optional but delicious), mix together 1 tablespoon of plant-based yogurt, pure maple syrup, fresh lemon juice, and 1 teaspoon of plant-based milk in a small bowl until smooth.

Drizzle evenly over the top of your prepared oats and enjoy!

For a little extra indulgence, I sometimes add an extra sprinkle of cinnamon on top.

Tasty Cinnamon Roll Overnight Oats

Delicious Tasty Cinnamon Roll Overnight Oats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 5 hours hrs

Servings 4

Calories 345 kcal

Ingredients

  

For the overnight oats:

• 1 cup rolled oats
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tsp chia seed
• 1 tbsp flaxseed meal
• pinch salt
• 1 tsp vanilla extract
• 2 tbsp coconut or other plant-based yogurt
• 1 cup non-dairy milk (soy, almond, or oat recommended)

For the optional topping:

• 1 tbsp coconut or other plant-based yogurt
• 1/2 tsp pure maple syrup
• 1/2 tsp fresh lemon juice
• 1 tsp oat or other plant-based milk

Instructions

 

• In a medium-sized bowl, combine the rolled oats, light brown sugar, ground cinnamon, chia seed, flaxseed meal, and a pinch of salt. Stir together until everything is well mixed, ensuring the spices and seeds are distributed evenly.
• Add the non-dairy milk, coconut or other plant-based yogurt, and vanilla extract to the dry mixture. Mix with a spoon until everything is fully combined and you no longer see dry patches. The mixture will look loose at this point, but it will thicken as it sits.
• Divide the combined oat mixture from Step 2 between two small mason jars or airtight containers. Cover and place in the refrigerator to set overnight or for at least 4 hours, allowing the oats and seeds to absorb the liquid and thicken.
• Once the oats have set, remove them from the fridge and give each jar a good stir. If the texture is too thick for your liking, add a little extra non-dairy milk, stirring again until you reach your preferred consistency. I like to add just a splash for a creamy, spoonable texture.
• To make the healthy icing (which is optional but delicious), mix together 1 tablespoon of plant-based yogurt, pure maple syrup, fresh lemon juice, and 1 teaspoon of plant-based milk in a small bowl until smooth. Drizzle evenly over the top of your prepared oats and enjoy! For a little extra indulgence, I sometimes add an extra sprinkle of cinnamon on top.