High-Protein Cinnamon Roll Overnight Oats (Printable)

Creamy protein-packed overnight oats with cinnamon roll flavor and cream cheese drizzle

# What You’ll Need:

→ Oats Base

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

→ Cream Cheese-Style Drizzle

10 - 2 tablespoons light cream cheese, softened
11 - 1 tablespoon Greek yogurt
12 - 1 teaspoon maple syrup or honey
13 - 1/4 teaspoon vanilla extract
14 - 1 to 2 teaspoons milk, as needed for consistency

# Directions:

01 - In a medium bowl, combine oats, almond milk, Greek yogurt, protein powder, chia seeds, maple syrup, cinnamon, vanilla extract, and salt. Mix thoroughly until fully incorporated.
02 - Divide the mixture evenly between two jars or airtight containers, ensuring equal distribution.
03 - Cover containers and refrigerate overnight, or at least 4 hours, until thickened and oats are softened.
04 - In a small bowl, whisk together softened cream cheese, Greek yogurt, maple syrup, and vanilla extract until smooth. Add milk gradually, one teaspoon at a time, until achieving desired pourable consistency.
05 - Before serving, stir the oatmeal mixture thoroughly and divide between serving bowls. Top each portion with cream cheese-style drizzle and optionally garnish with additional cinnamon.

# Expert Tips:

01 -
  • It tastes like a cinnamon roll but delivers serious protein—no guilt needed.
  • Zero cooking required, which means breakfast prep happens while you're still half asleep.
  • The cream cheese drizzle feels fancy but takes less than five minutes to whip together.
02 -
  • Don't skip the overnight chilling—oats really do need those hours to soften properly and absorb the liquid, and trying to eat them after just an hour will disappoint you.
  • Make the drizzle fresh the morning you eat it rather than ahead of time, since cream cheese can separate or get weird sitting in the fridge for days.
03 -
  • Let cream cheese sit on the counter for ten minutes before making the drizzle so it mixes smoothly without lumps that refuse to cooperate.
  • Add the milk to the drizzle slowly—it's way easier to add more than to fix something too thin, and the consistency can change once everything sits in the cold overnight.
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