There’s nothing better than having a fresh baked cinnamon bun straight out of the oven…
It’s an old tradition for my family to whip up a batch of Pillsbury’s cinnamon rolls for Christmas breakfast.
We only have them that one time of the year (or twice if we are lucky), and it’s always something to look forward to.
Now that we’re all more heath conscious, we tend to lean towards ‘healthier’ options.
This recipe sure won’t disappoint, and it will take you back to old childhood memories.
This recipe uses Elli Quark, a spoonable fresh cheese similar in texture to Greek yogurt but with a richer, less sour taste. You can read my review for a better idea of this company’s product. You can easily substitute the Quark used in this recipe for Greek yogurt, but I recommend the Quark for this specific recipe.
Cinnamon Roll Overnight Oatmeal
- 1/2 cup quick instant (or old fashioned) oats
- 1 cup water
- 1/3 cup liquid egg whites (optional)
- 1 packet of 0-calorie sweetener (splenda, stevia, etc.)
- 1/2 tsp cinnamon
- 1 6 oz container vanilla (or plain) Elli Quark (can also substitute for plain Greek yogurt)
- In a microwave-safe bowl, mix together your oats and water. Microwave on high for 1 minute, stir and mix in your egg whites. Microwave again for another 30 seconds.
- Stir, and mix in the rest of your ingredients (make sure to reserve a little bit of your Quark if you want to make the cinnamon roll “icing” swirl).
- Cover and refrigerate overnight.
- The next day, top with additional cinnamon and swirl your Elli Quark on top for the “icing” (use either a icing pipe bag or a plastic bag with the tip cut off using scissors). Enjoy!
Macros (using Elli Quark):
- Calories: 175 kcal
- Carbs: 39 g
- Protein: 28 g
- Fiber: 4.6 g
- Fat: 3 g