Cinnamon Roll Oatmeal

My cinnamon roll oatmeal is thick, creamy, and secretly healthy. It's packed with protein and fiber and can be enjoyed hot or cold.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings serving

Calories 248kcal

Author Arman Liew

Ingredients

For the oatmeal

1/2 cup rolled oats gluten free, if needed
1/4 teaspoon salt
2 tablespoon granulated sweetener of choice * See notes
1/2 tablespoon Cinnamon
1 cup milk I used unsweetened almond milk
1-2 tablespoon cream cheese dairy free, if needed

Instructions

In a saucepan or microwave-safe bowl, combine the rolled oats, salt, cinnamon, sweetener of choice, and milk of choice and simmer on medium until most of the liquid is absorbed. If adding protein powder, stir it through.
Remove from heat and pour into a bowl. Stir through the cream cheese and top with extra cinnamon

Notes

* Use any sweetener of choice- allulose, coconut sugar, white sugar, etc.

TO STORE: Store leftovers in an airtight container in the refrigerator for 2-3 days.

TO REHEAT: Reheat oats with a splash of milk in the microwave for 45 seconds or on the stovetop, simmering over medium-low heat until warm.

Variations

Overnight oats. Combine all of the ingredients (you will only need half the amount of milk) in a shallow container. Refrigerate for 2 hours or overnight.

Make it vegan. Use dairy-free milk and vegan cream cheese.

Make a glaze. Rather than stirring in the cream cheese, I sometimes mix it with a drizzle of maple syrup to form a thin glaze and pour it on top right before serving.

Nutrition