Updated: Feb 13
Soaked for extra fluffiness and broiled for that golden touch.
Cinnamon roll in oat form. Yes, please.
Since we were kids, we’ve had favorite foods and meals. They have been a part of birthday celebrations, holidays and our major milestones!
My family always kicked off these special days with the breakfast of our choice. Cinnamon rolls anyone?!
I typically only soak oats when making overnight oats. I found that pre-soaking oats with nut milk made the oats even fluffier. Plus, once added to the stove with water, they cook super fast. I finished these off with a quick broil. What a dreamy bowl!
Lark Ellen Farm is one of my favorite granolas. The people behind the brand also mean so much to me. I just adore this company. Their granolas, cereals and nut & seed mixes are all sprouted for optimal digestion and nutrient absorption.
3/4 cup oats
1/2 cup oat milk (or any milk)
Dash of cinnamon
1/2 cup water
1/4 cup raisins, 1 date
1 tbsp maple
1 tbsp almond butter
Soak raisins and date for filling!
Combine oats, cinnamon and nut milk and let soak 5-10 minutes.
Add oats to stove with water and bring to a boil. Reduce heat and simmer until oats fluff up and liquid is absorbed.
In a blender or food processor, make filling.
Transfer oats to an oven-safe dish and swirl in the filling. I first used a spoon to press a swirl shape to fill in. You can use a piping bag if you’d like!
Broil for 2-3 minutes or until slightly toasty/golden!
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