Cinnamon Roll Overnight Oats

I have a soft spot for cinnamon roll flavors in unexpected places — and these Cinnamon Roll Overnight Oats deliver that warm, comforting spiral without the fuss of yeast or baking. They’re a fridge-ready breakfast that tastes indulgent but comes together in minutes the night before. Perfect for busy mornings, post-workout refueling, or a cozy brunch when you want the cinnamon-roll vibe without turning on the oven. I usually make a double batch on Sunday and tweak the toppings through the week for variety; it keeps breakfast interesting and actually feels like a treat.

Reasons to try it

This version of overnight oats hits the sweet spot between convenience and flavor. It’s:

• Quick to assemble (no cooking required).
• Budget-friendly and portable for busy mornings.
• Easily adapted for higher protein, dairy-free swaps, or lower sugar.
• Kid-approved — the familiar cinnamon-sugar profile makes it an easy win with picky eaters.

If you like the idea of varied make-ahead breakfasts, this pairs nicely with other fridge-prep options such as my take on cottage cheese breakfast oats for a different texture and extra protein.

How this recipe comes together

Step-by-step overview:

1. Mix dry flavorings and oats so the cinnamon and sugar coat the grains evenly.
2. Add milk and Greek yogurt to hydrate the oats and build creaminess.
3. Stir to combine, top with your chosen nutty crunch and a cream-cheese-style drizzle.
4. Refrigerate overnight to soften the oats and let flavors meld.
   This simple soak-and-chill method creates a creamy, ready-to-eat breakfast with just a few minutes of hands-on time.

What you’ll need

• 1/2 cup Rolled oats (old-fashioned rolled oats are best for texture)
• 1 tbsp Maple syrup
• 1 tsp Brown sugar
• 1/2 tsp Cinnamon
• 1 Dash Cinnamon (for topping or extra swirl)
• 1 Pinch Salt
• 1/4 tsp Vanilla extract
• Pecans or walnuts (toasted, roughly chopped)
• 1 tbsp Cream cheese or Greek yogurt drizzle
• 2 tbsp Greek yogurt, plain
• 1/2 cup Milk (dairy or unsweetened plant-based milk)
  Notes and substitutions: use almond, oat, or soy milk for dairy-free; switch Greek yogurt for full-fat plain yogurt if you prefer a milder tang. If you like more protein, use a higher-protein Greek yogurt or add a scoop of unflavored protein powder (stir it in with the milk).

Step-by-step instructions

1. In a jar or container, add the rolled oats, maple syrup, brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
2. Pour in the vanilla extract and stir briefly so the dry ingredients are evenly coated.
3. Add the milk and the plain Greek yogurt. Stir until everything is well mixed and the oats are submerged.
4. Add a small spoonful of cream cheese or an extra drizzle of Greek yogurt on top, and sprinkle the chopped pecans or walnuts over the surface.
5. Cover the jar or container tightly and refrigerate overnight (at least 6–8 hours).
6. The next morning, stir, add another dash of cinnamon if desired, and enjoy straight from the jar or transfer to a bowl.

Best ways to enjoy it

Serving suggestions:

• Top with sliced banana, chopped apples, or a few frozen blueberries that thaw into the oats.
• Add a spoonful of warm nut butter on top for richness and extra satiety.
• For a brunch spread, serve with a side of fresh fruit and toasted whole-grain bread.
• If taking it on-the-go, keep the crunchy nuts separate until just before eating to preserve texture.

Storage and reheating tips

• Refrigerator: Store covered in the fridge for up to 3–4 days. Stir before serving; texture may thicken a bit as oats continue to absorb liquid.
• Freezing: Not recommended for best texture — yogurt and milk can separate when frozen and thawed. If you must freeze, freeze only the dry mix and add liquids when ready to prepare.
• Safe handling: Keep refrigerated at or below 40°F (4°C). Discard if left at room temperature for more than 2 hours. Use clean utensils to prevent contamination.

Helpful cooking tips

• Use old-fashioned rolled oats for the ideal chew. Instant oats will get very soft and can become mushy.
• Taste and adjust sweetness after soaking — flavors meld overnight, so it’s easier to add a touch more maple syrup in the morning than to correct over-sweetness.
• Toast the nuts for 5–7 minutes in a dry skillet to deepen flavor and add crunch. Cool before topping.
• If you like a thicker finish, increase Greek yogurt by 1 tablespoon; for thinner, add a splash more milk in the morning.

For a different creamy base that still pairs well with cinnamon, consider swapping in a recipe like the cottage cheese breakfast oats technique for higher protein and a slightly tangy finish.

Creative twists

• Apple pie version: Stir in a spoonful of applesauce and a pinch of nutmeg; top with diced apple.
• Maple-pecan crunch: Increase maple syrup to 1.5 tbsp and use toasted pecans plus a sprinkle of granola at serving time.
• Vegan option: Use dairy-free Greek-style yogurt and plant milk; replace cream cheese drizzle with coconut cream.
• Protein boost: Stir in a scoop of vanilla or unflavored protein powder with the milk, or fold in a spoonful of nut butter.

Common questions

Q: How long does it take to make these overnight oats?
A: Hands-on time is about 5 minutes. Soak for at least 6–8 hours; overnight (8–12 hours) gives the best texture.

Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats will soften much more and produce a smoother, less chewy texture. Rolled oats are recommended for that classic overnight-oats bite.

Q: Is it safe to keep overnight oats in the fridge for several days?
A: Yes — stored in a sealed container, they stay good for 3–4 days. Always check for off smells or separation before eating and discard if doubtful.

Q: How can I lower the sugar but keep the cinnamon roll flavor?
A: Reduce maple syrup and brown sugar, increase cinnamon, and add a mashed banana for natural sweetness. A drizzle of sugar-free syrup at serving also works.

Q: Can children eat this? Any allergy notes?
A: It’s generally kid-friendly, but watch for nut allergies — swap to sunflower seeds or omit nuts. Use pasteurized dairy products for very young children when applicable.

Conclusion

If you want a cinnamon-roll-flavored breakfast that’s fast, portable, and customizable, these Cinnamon Roll Overnight Oats are a smart choice — full of comforting spice with minimal effort. For a protein-forward spin on the concept, check out Protein Cinnamon Roll Overnight Oats – The Healthy Toast.

Cinnamon Roll Overnight Oats

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• Author: amir_hassan
• Total Time: 480 minutes
• Yield: 2 servings
• Diet: Vegetarian

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Description

A quick and easy breakfast that combines classic cinnamon roll flavors in a convenient, no-bake overnight oat recipe.

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Ingredients

• 1/2 cup Rolled oats (old-fashioned rolled oats preferred)
• 1 tbsp Maple syrup
• 1 tsp Brown sugar
• 1/2 tsp Cinnamon
• 1 Dash Cinnamon (for topping)
• 1 Pinch Salt
• 1/4 tsp Vanilla extract
• Pecans or walnuts (toasted, roughly chopped)
• 1 tbsp Cream cheese or Greek yogurt drizzle
• 2 tbsp Greek yogurt, plain
• 1/2 cup Milk (dairy or unsweetened plant-based milk)

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Instructions

1. In a jar or container, add the rolled oats, maple syrup, brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
2. Pour in the vanilla extract and stir briefly to coat the dry ingredients.
3. Add the milk and Greek yogurt, stirring until well mixed and oats are submerged.
4. Add a spoonful of cream cheese or an extra drizzle of Greek yogurt on top, and sprinkle chopped pecans or walnuts over the surface.
5. Cover tightly and refrigerate overnight (at least 6–8 hours).
6. The next morning, stir, add another dash of cinnamon if desired, and enjoy straight from the jar or transfer to a bowl.

Notes

For dairy-free options, use almond, oat, or soy milk, and substitute Greek yogurt with full-fat plain yogurt. For a protein boost, use higher-protein yogurt or add a scoop of protein powder.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Breakfast
• Method: No-Cook
• Cuisine: American