Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1 scoop (approx. 30g) vanilla protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- 1 tablespoon Greek yogurt (for the “frosting”)
- 1 teaspoon maple syrup or stevia (optional)
- 1 teaspoon almond butter or pecan halves for topping
Instructions
- In a small saucepan, combine the rolled oats, almond milk, half of the cinnamon, vanilla extract, and a pinch of salt. Stir well to ensure the oats are fully submerged in the liquid.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for about 5 to 6 minutes, stirring frequently, until the oats have absorbed most of the liquid and reached a creamy consistency.
- Remove the saucepan from the heat. This is crucial to prevent the protein powder from becoming grainy. Stir in the vanilla protein powder and the remaining cinnamon. If the mixture becomes too thick, add a splash of extra milk and stir until smooth.
- In a tiny separate bowl, mix the Greek yogurt with a drop of vanilla extract and a sweetener of your choice (like maple syrup). This creates a protein-packed “cream cheese” style frosting that mimics the top of a cinnamon roll.
- Transfer the oats to a bowl. Swirl the yogurt mixture over the top and sprinkle with a little extra cinnamon and nuts if desired. Enjoy while warm!
- Cook Time: 8 minutes