This Vegan Cinnamon Roll Spice Oatmeal is the flavor of a freshly baked cinnamon roll but in a creamy oatmeal breakfast! This oatmeal is so smooth and rich, contains no dairy and is topped with a delicious cinnamon roll icing!
VEGAN CINNAMON ROLL SPICE OATMEAL
I don’t know of too many things that say comfort food quite like a good hot bowl of oatmeal does. Even better, a dairy-free vegan Cinnamon Roll Spice Oatmeal. Who wouldn’t want oatmeal that tastes like a cinnamon roll?
I teased y’all with this tempting recipe on Instagram and Facebook yesterday, and as promised, here it is! I wanted to share my favorite way to eat it for breakfast. What could possibly be better than oatmeal in the form of cinnamon roll flavor? This is a lot healthier than a cinnamon roll though, and won’t leave you feeling heavy or sluggish. Seriously, gobs of icing and butter may taste great, but they aren’t doing your heart or health any favors. That’s why I love this oatmeal because it is healthy, but still incredibly delicious and reminds me of the flavors of cinnamon rolls.
I switch up my breakfast sometimes between toast and oatmeal, but now that it is getting cooler, I like to eat oatmeal.
CINNAMON ROLL ICING
I have been eating this oatmeal recipe for as long as I can remember….years, in other words. Only recently, did I decide to add an “icing” and make it more reminiscent of a cinnamon roll. I created the icing from coconut butter, coconut milk, lemon juice and maple syrup. It is SO delicious. The oatmeal is insane without the icing (which is optional) and truly doesn’t need it for flavor, it is just the “icing” on the cake, haha!
However, if you want the full “cinnamon roll” effect, drizzle a bit of the “icing” on top….no guilt with this one either! The empty wasteland of powdered sugar and butter is not needed here! Basically, the only time I ever consume that junk is maybe once or twice a year for birthdays…otherwise, I am not interested in consuming that in my body. So, I created a much healthier version of a cinnamon roll icing.
SOAKING OATS OVERNIGHT FOR THE BEST OATMEAL
I have changed the way I prepare my oatmeal. Reason being, I have learned, probably like many of you have by now, that soaking grains is extremely important for proper digestion. Oats/grains have phytic acid that bind to other minerals in the gastrointestinal tract and inhibits them from being absorbed properly into the body. We need our vitamins and minerals, so soaking them breaks down the phytic acid, so we can absorb them better.
Now, I have read conflicting articles that say to soak and some say you don’t need to soak. I did find this amazing site that explains how to soak grains and the importance, the best one I’ve read yet, so I follow her recommendation. You can read her article here. I just rinse mine after soaking, then add more water and cook. Even if it’s not really necessary, I’d rather be safe than sorry, so I soak them.
I also notice how much incredibly smoother and softer the oats are by soaking them. It’s so creamy and delicious, there is no need even for milk. Totally dairy-free and even no plant-based milk is needed. Before, when I would cook them straight out of the bag, I would still get some stiff, crunchy oats in my oatmeal….yuck.
Now, let’s add some icing…..
Other Delicious Vegan Cinnamon recipes to try:
- Vegan Cinnamon Sugar Donuts
- Cinnamon Coconut New York Style Cheesecake
- Bakery Style Cinnamon Streusel Muffins
- Cinnamon Vanilla Walnut Butter
- Vegan Gluten-free Cinnamon Applesauce Quick Bread
Cinnamon Roll Spice Oatmeal
- 1 1/2 cups certified gluten-free old-fashioned oats not instant (170 g, I used Bob's Red Mill)
- 2 1/4 cups water plus extra for overnight soaking
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger add 1/2 teaspoon for a more spicy flavor
- 1/8 teaspoon allspice
- 3 tablespoons pure maple syrup 45 mL
- 1/2 teaspoon vanilla
- 2-4 tablespoons pecan halves 14-28 g
- 1 tablespoon melted liquid coconut butter
- 1 tablespoon warm "lite" canned coconut milk or any plant milk you prefer
- 1/2 teaspoon fresh lemon juice
- 1/2 tablespoon pure maple syrup
- I recommend soaking your oats the night before. If you don't want to soak overnight, then at least 1-2 hours will give better results. Do not skip soaking! I have written the recipe based on this method. This will ensure a much smoother, creamier oatmeal as well. You also need less water to cook them with this way. If you don't soak them, you will need to probably add 3 cups of water instead of 2 1/4 and likely add more spices/flavor to compensate for the extra water. To soak, simply add your oats to a bowl and cover well with warm water and juice from half a lemon. Stir and cover with a towel. (The lemon helps break down the phytic acid) Soak overnight. Was that so hard?
- In the morning, rinse the oats well. Add to a medium pot with the 2 1/4 cups water, salt, cinnamon, ginger, allspice and syrup. Stir well and turn the heat to high. Once boiling, turn to simmer and cover. Cook for about 8 minutes, or to desired consistency. Check it a few times to make sure it doesn't stick to the bottom. Immediately stir in the vanilla.
- Add pecans and drizzle with some optional coconut butter "icing". Taste and add any additional sweetener or spice, if desired. Just leave off the icing if you are watching your fat intake, as it is completely delicious without it.
*Nutrition per serving based on 2 Tbsp of pecans: 305 calories, 8g protein, 7.1g fat (this comes mainly from the pecans), 53.7 carbs, 12.8g sugars, 6.9g fiber, 162mg sodium
Nutrition for icing per serving: 42 calories, 3.8 carbs, 3.3 g fat, .3 g protein, 2.4 sugars