Cinnamon Overnight Oats

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.

Ingredients, tips, 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 this recipe. This dish is delicious with or without the chia seeds – they just add some extra creaminess, texture, and nutrients.

How to make them

These overnight oats are so easy to prepare. Start by adding the oats, milk, cinnamon, and a pinch of salt (plus the optional chia seeds, if desired) to a bowl or container.

Ingredients in a white bowl.

Mix well, then refrigerate overnight or for a minimum of six hours before serving.

Ingredients being mixed in a bowl.

Storage

Store these oats in a covered bowl or container in the fridge for up to three days.

A bowl of oatmeal next to a red and taupe striped dish towel.

Optional toppings

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.
A bowl of oatmeal with chopped apples on top.
5 from 1 vote
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Cinnamon Overnight Oats

These cinnamon overnight oats are an easy, make-ahead breakfast idea. They're gluten free, refined sugar free, and can be made vegan by using plant-based milk.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 0 minutes
Chilling time 6 hours
Total Time 6 hours 3 minutes
Servings 1
Calories 192.5kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 192.5kcal | Carbohydrates: 37.3g | Protein: 5.4g | Fat: 2.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.8g | Sodium: 3.7mg | Potassium: 180.3mg | Fiber: 4.4g | Sugar: 8.8g | Vitamin A: 1.5IU | Vitamin C: 0.1mg | Calcium: 41.3mg | Iron: 1.8mg