Overnight Cinnamon Roll Oats

Tuesday 29 January 2019

I have to admit that on weekdays I am pretty lazy when I get up in the morning. I don't really want to go to a lot of faffing about when it comes to having breakfast.  I'm usually really really starving and more often than not will naughtily eat a piece of cake or some cookies. Not the healthiest way to start your day I know! 

I think one of the reasons I am so hungry when I get up is because I don't eat anything in the evenings at all, nada, nothing . . .  zip . . . at least not past about 6 PM.  Its not that I am not hungry past that time.  I occasionally am.  But when you have gastric disease, you learn quickly that eating past a certain time of night is a necessary evil which can help to prevent a lot of discomfort later on.

I am a huge fan of overnight oats.  Overnight oats  . . .  a bit of  fad with some perhaps, but they are one thing which helps me to behave better in the morning, and to eat much healthier.

With a little prep the night before, I have a delicious and healthy breakfast waiting for me in the refrigerator.  Its win/win all round.

I am particularly fond of this recipe, which tastes almost like one of my favourite things  . . . Cinnamon Rolls  . . . oh boy, who doesn't love those!

Okay so, yes  . . .  it is a bit of a stretch to compare the two . . .  perhaps the only thing they have in common is that lovely cinnamon flavour, and perhaps that cream cheese topping, but you have to pick your battles don't you, and this to me feels like a win.

Yield: 2

Overnight Cinnamon Roll Oats

prep time: cook time: total time:
Your favourite bread in a simple and delicious overnight oat combination, ready to eat in the morning.


  • 80g old fashioned oats (1 cup)
  • 2 TBS vanilla protein powder
  • 1 tsp vanilla
  • 2 TBS Vanilla flavoured Greek yogurt
  • 240ml milk (1 cup)
  • 3 tsp soft light brown sugar
  • 1 tsp ground cinnamon
  • pinch salt
For the optional frosting and garnish:
  • 2 TBS cream cheese
  • 1 tsp icing sugar
  • few drops vanilla
  • 3/4 tsp milk
  • 2 TBS chopped toasted pecans


  1. Stir together all of the ingredients for the oat mixture in a bowl.  Divide between two medium coffee mugs, cover tightly with cling film or wax wrappers and leave in the refrigerator overnight.
  2. The next morning when you are ready to serve, whisk together all of the ingredients for the frosting (if using), bar the nuts.  Drizzle over the tops of the oats in the mugs, and then scatter with the toasted pecans.  Serve immediately.
Created using The Recipes Generator

I often enjoy this with a handful of berries on top, both blueberries and raspberries are very good.  I do recommend toasting the nuts first.  They are just somehow nuttier and tastier if you do!  Good morning! 


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