High-Protein Cinnamon Roll Overnight Oats (Print Version)

Protein-packed overnight oats with cinnamon and cream cheese drizzle. Make ahead for an easy, delicious breakfast.

# What You'll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup Greek yogurt, plain or vanilla
04 - 1 scoop vanilla protein powder, approximately 30g
05 - 1 tablespoon chia seeds, optional
06 - 2 teaspoons ground cinnamon
07 - 1 tablespoon maple syrup or honey
08 - 1/2 teaspoon pure vanilla extract
09 - Pinch of salt

→ Cream Cheese Drizzle

10 - 2 tablespoons light cream cheese, softened
11 - 2 tablespoons Greek yogurt
12 - 1 tablespoon whole milk, as needed
13 - 1 teaspoon maple syrup or powdered sugar
14 - 1/4 teaspoon vanilla extract

# Steps to Follow:

01 - In a medium mixing bowl or sealable jar, combine oats, almond milk, Greek yogurt, vanilla protein powder, chia seeds if using, cinnamon, maple syrup, vanilla extract, and salt. Stir thoroughly until all ingredients are fully incorporated and no dry oats remain.
02 - Cover the container with a lid or plastic wrap and refrigerate for at least 6 hours or overnight until the mixture reaches a thick, creamy consistency.
03 - In a small mixing bowl, whisk together softened cream cheese, Greek yogurt, milk, maple syrup, and vanilla extract until smooth and drizzle-able. Add additional milk incrementally if needed to achieve desired consistency.
04 - Before serving, stir the chilled oats thoroughly. Divide the mixture evenly into two bowls or serving jars.
05 - Drizzle the cream cheese mixture generously over the oats. Optionally, sprinkle with additional ground cinnamon for enhanced flavor and presentation.

# Additional Tips::

01 -
  • You get 25 grams of protein without turning on the stove or blender.
  • It tastes like a cinnamon roll but keeps you satisfied for hours instead of crashing by 10 a.m.
  • The cream cheese drizzle makes it feel indulgent even though it's just yogurt and a little sweetener.
  • You can grab it straight from the fridge and eat it cold or let it sit while you get ready.
02 -
  • If you add the chia seeds, the oats will be much thicker, almost pudding-like, so adjust the milk if you prefer a looser texture.
  • The cream cheese drizzle thickens as it sits, so whisk in a little extra milk right before serving if it's been in the fridge.
  • Don't use instant oats, they turn to complete mush overnight and lose all their texture.
03 -
  • Let the cream cheese sit out for 10 minutes before mixing, it blends way easier when it's not cold.
  • If your protein powder clumps, whisk it with the milk first before adding the oats.
  • Double the drizzle recipe and keep extra in the fridge, it's good on pancakes and yogurt bowls too.
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