This breakfast has all the flavors of fresh cinnamon rolls baked on Sunday morning, but it’s healthy enough to eat all week long.  Mix it up in a jar and it’s ready to grab and go in the morning, or make it in a bowl with room to top it with puddles of cashew butter, more cinnamon, and pecans to make it an Instagram-worthy masterpiece.

Cinnamon Roll Overnight Oats

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1/2 cup rolled oats
  • 1/2 cup plain unsweetened almond milk
  • 1/4 cup full-fat coconut milk
  • 1 TBSP chia seeds
  • 1 TBSP cashew butter
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp maple syrup
  • 1 scoop collagen peptides (optional)


Mix all ingredients.  Refrigerate for a few hours or overnight before eating.

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