These cinnamon overnight oats are an easy, make-ahead breakfast for busy mornings. They have a satisfying, creamy texture and are filling, delicious, and nutrient dense. This gluten-free breakfast can easily be made vegan by using plant-based milk.
What to serve with these cinnamon overnight oats
These warmly spiced sauteed apples would be a delicious topping for these overnight oats. They’re vegan and refined sugar free.
Ingredients and substitutions
You can use any type of rolled oats in this recipe. While oats are naturally gluten free, you can choose oats that are specifically labelled gluten free if you need to avoid cross contamination with gluten.
Any type of milk will work in this recipe so use whatever suits your taste and dietary requirements. Coconut milk is a tasty, plant-based option that complements the flavor of the cinnamon in this dish.
I like to sweeten these oats with either maple syrup or honey. Two teaspoons gives these oats a subtle yet satisfying sweetness, but you can adjust the amount to your taste (or omit it altogether if you prefer your oats unsweetened).
I included chia seeds as an optional ingredient in these overnight oats. This dish is delicious with or without the chia seeds – they just add some extra creaminess, texture, and nutrients.
How to make them
Start by adding the oats, milk, cinnamon, and a pinch of salt (plus the optional chia seeds, if desired) to a bowl or container.
Mix well, then refrigerate overnight or for a minimum of six hours before serving.
Store these oats in a covered bowl or container in the fridge for up to three days.
To add an extra layer of texture and flavor to these cinnamon overnight oats, top them with some chopped apple, fresh berries, or a drizzle of nut butter.
More gluten-free breakfast recipes to try
- These coconut flour crepes are delicious served with either sweet or savory fillings.
- These vegan applesauce muffins are a satisfying, make-ahead breakfast.
- This chickpea flour omelette is a tasty, vegan version of the classic breakfast dish.
- These blackberry muffins are vegan, gluten free, and refined sugar free.
Cinnamon Overnight Oats
- 3/4 cup milk or plant-based milk
- 1/2 cup rolled oats
- 2 teaspoons maple syrup or honey (for a lower sugar version you can omit or reduce it. Or if you prefer it sweeter you can increase the amount to your taste)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional: 1 teaspoon chia seeds
- Add the rolled oats, milk, maple syrup or honey, cinnamon, and salt to a bowl or container.
- Add the optional chia seeds, if desired.
- Mix well, then cover.
- Refrigerate overnight (or for a minimum of six hours) before serving.
- Store these cinnamon overnight oats in a covered bowl or container in the fridge for up to three days.
- Optional toppings include chopped apples, berries, and/or a drizzle of nut butter.