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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