Ingredients
Scale
- 1/2 cup Old fashioned rolled oats
- 1 scoop (approx. 30g) Vanilla whey or casein protein powder
- 1/2 cup Unsweetened almond milk (or milk of choice)
- 1/4 cup Plain non-fat Greek yogurt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Vanilla extract
- 1 teaspoon Maple syrup or honey
- A pinch of sea salt
- For the Cinnamon Swirl: 1 teaspoon melted coconut oil, 1 teaspoon maple syrup, 1/2 teaspoon cinnamon
- For the “Icing”: 1 tablespoon Greek yogurt mixed with 1 teaspoon milk and a drop of stevia
Instructions
- Step 1: Combine the Base Ingredients. In a mason jar or a small sealable container, add the rolled oats, vanilla protein powder, cinnamon, and sea salt. Stir the dry ingredients together first to ensure the protein powder does not clump. Pour in the almond milk, Greek yogurt, vanilla extract, and maple syrup. Stir vigorously until the mixture is smooth and all the oats are fully submerged in the liquid.
- Step 2: Create the Cinnamon Swirl. In a tiny bowl, whisk together the melted coconut oil, maple syrup, and extra cinnamon until it forms a thick, dark syrup. Drizzle this mixture over the top of your oat base. Use a butter knife or a toothpick to gently swirl the cinnamon mixture into the oats, creating a marble effect that ensures every bite has that signature cinnamon roll flavor.
- Step 3: Refrigerate and Set. Seal the lid tightly on your container and place it in the refrigerator. Let the oats soak for at least 4 hours, though leaving them overnight produces the best, creamiest texture. Right before serving, mix the “icing” ingredients in a small dish and drizzle it over the top of the oats to complete the cinnamon roll look and taste.
- Cook Time: 10 minutes