Cinnamon Roll Overnight Oats with Yogurt Spiral

Cinnamon Roll Overnight Oats

Brown sugar, cinnamon, and vanilla flavor these creamy overnight oats. Old-fashioned rolled oats keep their shape as they soften, while chia seeds help thicken the mixture. After an overnight chill, each bowl gets a spiral of thick Greek yogurt and a light cinnamon dusting—a frosting-like finish that leaves the textured oats visible.

Stir the oats before serving and add a little milk if they have become too stiff. Pipe the yogurt only after that adjustment so the spiral stays distinct.

Ingredients for Cinnamon Roll Overnight Oats

• 1 cup old-fashioned rolled oats (80g)
• 1 cup milk (240g), plus more as needed for serving
• 1/2 cup plain Greek yogurt (120g), for the oat base
• 1/4 cup thick plain Greek yogurt (60g), for topping
• 1 tablespoon chia seeds (12g)
• 2 tablespoons packed light brown sugar (25g)
• 1 teaspoon ground cinnamon, for the oat base
• 1/4 teaspoon ground cinnamon, for finishing
• 1/2 teaspoon vanilla extract

Yield: 2 servings. Prep: 10 minutes. Chill: at least 8 hours. Total: 8 hours 10 minutes, including chilling.

How to Make Cinnamon Roll Overnight Oats

1. Mix the base: In a medium bowl, stir together the oats, 1 cup milk, 1/2 cup yogurt, chia seeds, brown sugar, 1 teaspoon cinnamon, and vanilla. Scrape the bottom until no dry oats, sugar, or spice remain in pockets.
2. Cover and chill: Divide between two lidded containers, or cover the mixing bowl. Refrigerate for at least 8 hours or overnight, until the oats are soft and the mixture is creamy and thick.
3. Adjust and portion: Stir the chilled oats. If they are too stiff, add milk a teaspoon or two at a time until they mound softly without looking dry or running flat. Spoon into two small bowls.
4. Pipe the spiral: Put the reserved 1/4 cup yogurt in a small zip-top bag and snip off a tiny corner. Pipe half in a continuous spiral over each bowl, leaving oats visible between the lines. Lightly dust with the remaining 1/4 teaspoon cinnamon and serve.

How to Get the Right Oat Texture

Old-fashioned rolled oats soften while remaining visibly textured. Quick oats can break down into a softer, sometimes soupy mixture; steel-cut oats are not a direct swap in this formula. Stirring thoroughly before chilling also distributes the cinnamon and chia instead of leaving clumps at the bottom.

Plan on an overnight chill for this thick base. Shorter soaks can work for other overnight-oat recipes, but after 8 hours these oats should be soft enough to eat and thick enough to support the yogurt spiral. For a simpler base with other finishes, try these classic creamy overnight oats.

How to Keep the Yogurt Spiral Distinct

Use yogurt thick enough to hold a line. Pipe it after the oats have been stirred, adjusted, and portioned; thin yogurt or stirring after topping will blur the spiral. A snipped zip-top bag makes a continuous line without a piping tip. A spoon works for a less precise swirl.

Dairy-Free and Pecan Variations

For a dairy-free version, use plant-based milk and thick non-dairy yogurt for both the base and topping. Choose a yogurt that holds its shape when piped.

For a crunchy variation, add 1 to 2 tablespoons chopped pecans per serving just before eating. Leave them off for the simple yogurt-spiral finish.

Make Ahead and Storage

Keep the oat base covered in the refrigerator for up to 4 to 5 days. It will continue to thicken, so stir in a little milk as needed before serving. Keep the topping yogurt separate and pipe the spiral just before eating.

Serve the oats cold or gently warm a serving in the microwave for about 30 to 60 seconds, stirring and adding milk as needed. Pipe the cold yogurt on afterward.

Nutrition

Approximate per serving, based on 2 servings and calculated with 2% milk and plain nonfat Greek yogurt: 355 calories, 21g protein, 7g fat, and 53g carbohydrates. Approximate per 100g: 130 calories, 8g protein, 3g fat, and 20g carbohydrates. Values vary with the milk and yogurt used and do not include extra milk or optional pecans.