Want to satisfy your cinnamon roll craving in less time than it would take to make actual cinnamon rolls? Look no further than this super easy vegan cinnamon roll oatmeal! Umm, I’m sorry, I can satisfy my craving for a cinnamon roll in less than 15 minutes, count me in! I am all about convenience! And deliciousness of course!
This easy vegan cinnamon roll oatmeal is an indulgent treat rather than a boring breakfast, yet healthy enough to still have for breakfast or dessert. Not only do you get the delicious warm cinnamon sugar goodness of a cinnamon roll but you also get a nice fiber punch from the oats, and it’s also gluten-free.
Why Dress Up Oatmeal?
I love to eat oatmeal. It is super nutritious, full of fiber, and super filling. Although, If I’m being perfectly honest I never really liked oatmeal. It was always really bland and nothing noteworthy. When I was a kid I would eat instant oatmeal that came in a little pouch and all you had to do was add water. Those were always great, it was basically desert in a bag to my small sugar-loving self. Now that I pay more attention to nutrition labels I realize those instant pouches of oatmeal are not the healthiest options. I also realize many of us are not eating these instant oatmeal pouches for health but rather for ease, convenience, and cost savings. This quick and easy vegan cinnamon roll oatmeal maintains this convenience factor, and appeals to my younger self by satisfying my sweet tooth, and catering to my adult need to attempt to feel like I’m putting something nutritious in my body.
The oats in addition to the dates in this recipe are a great source of fiber. The dates also add the perfect amount of natural sweetness making it the perfect substitute for traditional processed refined sugar.
I really love turning my favorite treats into satisfying oatmeal! Make sure to check out my Vegan Chocolate Covered Strawberry Oatmeal Here!
Easy Vegan Cinnamon Roll Oatmeal
Ingredients
Oatmeal
- 1 Cup Oats
- 2 Cups Unsweetened Plant Milk (I use Almond Milk)
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
Cinnamon Topping
- 1 tbsp Maple Syrup (or sweetener of choice)
- 9-10 Medjool Dates (soaked)
- 1/4 Cup Unsweetened Plant Milk (I use Almond Milk)
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
Vegan Cream Cheese Topping
- 4 oz Vegan Cream Cheese (softened to room temperature)
- 1 tsp Vanilla Extract
- 1 tbsp Organic Confectioners Sugar
Instructions
- Add dates to a heat safe dish and add enough boiling water to cover the dates.
- Allow dates to soak in the boiling water while you prepare your oats.
- Add plant milk, vanilla, maple syrup, and cinnamon to a pot and bring to a low boil.
- Add the oats and stir occasionally. Cook according to your oats instructions or desired consistency.
- Note: Cooking times will vary based on the type of oats you use. For this recipe I used rolled oats which typically take less time to cook and have a softer consistency when cooked. If you use steel cut oats your cooking time will be a little longer.
- While the oats are cooking, prepare the cinnamon topping.
- Drain water from the dates and add the soaked dates, plant milk, cinnamon, and vanilla to a blender and blend until smooth. If the mixture gets too thick add more plant milk 1 tbsp at a time until you reach a creamy peanut butter like texture.
- Continue to stir the oats until cooked and remove from the range.
- Add room temperature vegan cream cheese, organic confectioners sugar, and vanilla to a small bowl and mix.
- Add your oats to a bowl and top with the cinnamon date topping and vegan cream cheese topping and enjoy it warm!
