Despite having possibly hundreds of breakfast recipes bookmarked or pinned, do you still find yourself eating the same things every day? At least 5 days a week for the past year, Bry and I have peanut butter overnight oats for breakfast (and we still haven’t gotten tired of them). But every once and awhile, I get food-envy of other bloggers’ overnight oat recipes, so I try switching things up. And every time I regret it. Not because those recipes aren’t good – trust me there are SO many good overnight oats combinations out there – but because I just love my peanut butter oats so much. So when I told Bry I wanted to make a cinnamon roll-flavored oats recipe he got very concerned that he also would have to go a day without our usual breakfast. So, to be nice, that next morning Bry went off to work with his usual peanut butter oats while I went out of my breakfast comfort zone and tried these cinnamon roll oats. And boy did he miss out.
As I’ve talked about in other posts, breakfast is a very important meal for me. Unlike people who wake up and can go hours before eating anything, I can’t function in the morning until I have something to eat. And it better be filling. So when I went to make cinnamon roll oats, I knew they had to be high in protein to keep my hunger at bay. Enter in vanilla protein powder and, of course, Greek yogurt.
There are a lot of protein powders out on the market and eventually I plan on doing a post all about what to look for in a protein powder, but for now, my main recommendation is to look at the ingredient label. Plant-based, vegan protein powders are my go-to options as I feel more comfortable with their ingredient lists (think quinoa, brown rice, pea, and hemp-seed) as well as find them easier to digest. Some favorites include Sunwarrior, Vega, and Plant Fusion.
So on to these oats. I started with my favorite overnight oats base: ½ cup rolled oats, ¼ cup plain Greek Yogurt (the higher the fat content of the yogurt, the creamier your oats will be), ¼ cup unsweetened soy milk (you can also use unsweetened almond, coconut, or cashew milk or regular cow’s milk), and ¼ cup water. At first I was thinking about mixing cream cheese into the yogurt to replicate the addicting cream cheese frosting that is usually drizzled over cinnamon rolls, but decided to just stick with the base recipe and would add the cream cheese the next day if I felt the recipe needed it. The verdict: the plain Greek yogurt provides enough of a tang that I actually didn’t miss the cream cheese (and this comes from a girl who has could eat cream cheese straight from the tub).
The cinnamon swirl is hands down the best part of this recipe. Not only is it cinnamony with a subtle sweetness, but the texture is almost spot-on to the gooey filling in traditional cinnamon rolls (especially if you use brown sugar as your sweetener). The key is to slowly add in water, stirring the whole time. Start by adding 1 Tbs water and then, depending on your protein powder, you may need up to 3 Tbs. The goal is to create a paste that can be swirled into the oats base.
Now before we go, let’s talk nutrition stats. Calories and protein will differ based on your protein powder, fat content of your Greek yogurt, and type of milk used. The nutrition facts below the recipe are based on fat-free Greek Yogurt (for some reason the Trader Joe’s near us doesn’t sell 2% or whole fat Greek yogurt in the large containers), unsweetened soy milk, and vanilla Sunwarrior Warrior Blend Vanilla (2 tablespoons (1/2 a scoop) contains 50 calories and 9 grams protein).
So here’s a toast to getting out of your breakfast food comfort zone!
- ½ cup original rolled oats
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened soy milk
- ¼ cup water
- 2 tablespoons vanilla protein powder
- 1-3 tablespoons of water
- 1 tsp cinnamon
- 1 tsp sugar*
- Combine oatmeal, Greek yogurt, soy milk, and water in a mason jar or tupperware container. Stir well.
- In a small bowl, combine protein powder, cinnamon, and sugar. Slowly start adding water until the mixture forms a paste (I ended up needing 3 tablespoons of water).
- Swirl cinnamon swirl mixture into oats. Place in fridge and let sit overnight. Enjoy!
- *Note: I prefer using brown sugar, but feel free to substitute in your sugar of choice. I don’t use sugar-substitutes, but if you end up using one let me know how it turns out!
- Nutrition facts: 260 Calories, 4-g Fat, 38-g Carbohydrate, 6-g Fiber, 8-g Sugar, 19-g Protein