Cinnamon overnight oats have all of the cozy flavor of a cinnamon roll but in an easy and meal-prep-friendly breakfast. Creamy, spiced and filling, they are perfect for fuelling you on rushed mornings!
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Breakfast at a Glance
- Prep Time: 5 minutes
- Planning Ahead: Prep it at least the night before and up to 5 days in advance.
- Morning Effort: None- just grab and enjoy!
- Protein: 22g per serving
- Fiber: 7g per serving
Nessy's Note
Cinnamon rolls have always been a favorite breakfast of mine- the warm, cozy spice, the fluffy bread, the thick, buttery filling and of course, the irresistible smell of cinnamon. While I don’t bake them often (and never on busy weekdays!), I love finding ways to bring that same comforting flavor into my everyday breakfasts.
These cinnamon overnight oats do just that! They’re creamy, perfectly spiced, naturally sweetened and packed with 22 grams of protein for a simple, nourishing way to start the day.
I make a lot of ONOs and love experimenting with new flavors (like berry cheesecake overnight oatmeal) but this one is a go-to for colder mornings when I’m craving something extra cozy.
Ingredient Notes and Substitutions
The precise amounts needed can be found in the recipe card, but here’s a quick summary of the key ingredients and possible substitutions:
- Rolled Oats- These may also be called old-fashioned oats or large flake oats. I find they create the best texture when making overnight oats.
- Substitution: Instant or quick oats work but result in a bit of a "mushy" texture. Steel-cut oats will not work.
- Greek Yogurt- This is what makes these cinnamon roll overnight oats high protein without the need for protein powder.
- Substitution: Another type of plain yogurt or blended cottage cheese can be used but note that protein content will vary.
- Honey- Provides the sweetness. I love the combo of honey + cinnamon so it is my preferred sweetener for this recipe.
- Substitution: Maple syrup or your sweetener of choice can be used instead.
- Chia Seeds- To help thicken the overnight oats and add extra fiber.
- Substitution: Ground flaxseed can be used or they can be left out.
- Sea Salt- Just a pinch balances the sweetness.
- Substitution: Kosher or table salt will also work or it can be left out.
- Vanilla Extract– Adds some warm flavor that makes these oats taste almost like eating a cinnamon roll for breakfast. It can be left out if needed.
- Cinnamon- The star ingredient in cinnamon ONOs. I find ½ a teaspoon to be just the right amount for me but feel free to add a bit more or less.
Notes for the Best Cinnamon Roll Overnight Oats
- Meal prep for the week. This cinnamon overnight oatmeal lasts up to 5 days in the fridge, so you can make a batch on Sunday and have breakfast ready all week.
- Adjust the consistency. If the oats thicken too much for your liking overnight, you can stir in a splash of milk (or water) before eating.
- For troubleshooting, more tips and flavor customizations check out my ultimate guide to yogurt overnight oats!
They’re ready to eat straight from the fridge! If you prefer them warm, microwave in 20-second intervals, stirring between each, until heated to your desired temperature. I love warming these up as it makes for an extra cozy breakfast.
More Overnight Oats...
- Berry Chia Overnight Oats
- Peanut Butter Overnight Oats
- Lemon Blueberry Overnight Oats
- Almond Butter Overnight Oats
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Cinnamon Overnight Oats
Equipment
- 1 jar or container with lid (at least 10 oz/300mL in size)
Ingredients
- ¾ cup plain Greek yogurt (I prefer 2% for a creamier texture but any type will work)
- 1 tablespoon honey (or maple syrup)
- ½ teaspoon cinnamon (plus additional to taste)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ⅓ cup old-fashioned rolled oats (large flake)
- 1 tablespoon chia seeds (or ground flaxseed)
Instructions
- Add the Greek yogurt, vanilla extract, cinnamon and sea salt to your jar or container and stir well until fully combined.¾ cup plain Greek yogurt, 1 tablespoon honey, ½ teaspoon cinnamon, ¼ teaspoon vanilla extract, ⅛ teaspoon fine sea salt
- Stir in the rolled oats and chia seeds until evenly mixed.⅓ cup old-fashioned rolled oats, 1 tablespoon chia seeds
- Let the oatmeal sit in the fridge for at least 4 hours, but overnight is best for optimal texture.
- That's all! In the morning, enjoy your filling breakfast as you get all ready for your busy day.
Notes
Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
This was such a cozy make ahead breakfast!
Jillian says
These are so yummy! They are basically an oatmeal cookie for breakfast, and pair so nicely with my coffee in the morning. I love how much I enjoy it, and that it keeps me full until lunch!
Janessa says
Thank you for your kind review! I'm glad to hear this recipe was a hit!
Annette Marchbanks says
I made and loved the cheesecake overnight oats which lead me to making these. I think I may like these even a tiny bit more than the "cheesecake" ones. Easy, delcious and a treat. The cinnamon lends itself to adding any type of fruit on top (if you want fruit - which I do!) And this is a breakfast that keeps you full and satisfied!
I think I am going to try a different flavor every day until I make them all!
Janessa says
Thank you so much for your kind review! You'll have to let me know which one is your favorite once you've tried them all!