Cinnamon Roll Protein Overnight Oats with Cream Cheese Glaze

Serves 4 · 12 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup plain Greek yogurt (2% or whole)
• 1 1/2 cups milk of choice
• 2 scoops (about 1/2 cup) vanilla protein powder
• 3 Tbsp maple syrup
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 4 oz reduced-fat cream cheese, softened
• 2 Tbsp powdered sugar
• 1–2 Tbsp milk for glaze
• 1/4 cup chopped toasted pecans

Instructions

1. 1In a large mixing bowl, combine the rolled oats, Greek yogurt, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt. Whisk vigorously until the protein powder is fully dissolved and no dry pockets remain—the mixture will look thick and creamy.
2. 2Divide the oat mixture evenly among 4 jars or airtight containers (about 3/4–1 cup each). Smooth the tops with a spoon. Cover and refrigerate at least 6 hours or overnight so the oats soften and thicken.
3. 3In a small bowl, beat the softened cream cheese with powdered sugar and milk until smooth and pourable. Add the second tablespoon of milk only if needed for a drizzle consistency. Transfer the glaze to a small zip-top bag or keep covered in the fridge.
4. 4When ready to eat, give each jar a quick stir. If the oats seem too thick, loosen with a splash of milk. Snip a corner of the glaze bag and zigzag the cream cheese glaze over the top of each serving.
5. 5Sprinkle with toasted pecans for crunch. Enjoy cold straight from the jar, or microwave 45–60 seconds if you prefer it warm (add glaze after heating).
6. 6Store unglazed jars up to 4 days in the refrigerator. Add glaze and nuts just before serving so they stay fresh and crunchy.