Description
A delicious and nutritious Cinnamon Roll Overnight Oats recipe that combines the warmth of cinnamon with the creamy texture of oats and quinoa soaked overnight in non-dairy milk and yogurt. Perfect for a quick, plant-based breakfast that’s ready to enjoy in the morning with a swirl of extra yogurt and cinnamon dusting.
Ingredients
Scale
Base
- ½ cup quick oats
- ½ cup cooked quinoa
- 1 cup non-dairy milk
Add-ins
- 2 tbsp non-dairy yogurt, plus more for drizzling
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tsp cinnamon, plus more for dusting
Instructions
- Combine Ingredients: In a jar or two jars, mix together the quick oats, cooked quinoa, non-dairy milk, chia seeds, non-dairy yogurt, maple syrup, and cinnamon until well combined.
- Refrigerate: Cover and refrigerate the mixture overnight or for at least 4 hours to allow the oats and chia seeds to soak and soften.
- Finish and Serve: Before serving, dust the top with additional cinnamon. Place extra non-dairy yogurt into a ziplock bag, cut a small corner off, and pipe a swirl of yogurt on top of the oats. Dig in and enjoy!
Notes
- Use quick oats for the best texture and quickest soaking time.
- Cook quinoa in advance or use leftovers to save time.
- Use your favorite type of non-dairy milk such as almond, oat, or soy milk.
- Maple syrup can be adjusted for sweetness according to personal preference.
- Chia seeds add thickness and nutritional value but can be omitted if desired.
- This recipe is vegan and gluten free if certified gluten-free oats are used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
