Cinnamon Roll Oatmeal

by Jill Dalton

Cinnamon Rolls are one of my absolute favorite baked good treats but they are usually made with loads of butter, refined sugars and flours. This Plant Based oatmeal recipe tastes just like those same Cinnamon Rolls but they are absolutely good for you! You will feel like you are cheating for sure. This recipe will help you get through the oatmeal for breakfast doldrums and it will keep you full and satisfied till lunch.

Cinnamon Roll Oatmeal

Print Recipe
Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 120 voted )



1/2 cup oats
1 cup water
2 dates
1/2 tsp cinnamon
1/2 tsp vanilla extract or powder

Topping sauce

1/2 cup cashews
1/2 tsp vanilla
2 dates
3/4 - 1ย  cup water
toasted pecans


  1. Mix the topping ingredients in a blender except for the pecans.
  2. Mix the water, dates, cinnamon and vanilla together for the oatmeal in a blender and pour into a saucepan with the oats.
  3. Cook oats until desired consistency ( about 5 minutes )
  4. Pour topping sauce on top of the oatmeal and garnish with pecans.
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outofagreatneed January 28, 2019 - 11:37 am

I can’t wait to try this! Yum!

Rita Johnson January 29, 2019 - 5:48 pm

Jill made this as soon as you posted it. Totally delicious!!! You’ve made a friend for life. ๐Ÿ™‚

Pam January 30, 2019 - 2:57 pm

Hi Jill,
I made this this morning. Really delicious! I like to make steel cut oatmeal in large batches so I used my usual
ratio of 6 cups water to 3 cups oatmeal. I mixed the water with 12 dates, 1 T vanilla and 1 T cinnamon. I had to add a bit more water as the steel cut were not the quick cooking variety I normally buy from Trader Joeโ€™s. I would love to make this in the Instant Pot. Any idea what the timing would be? Thanks!

Jill Dalton January 31, 2019 - 9:10 am

I haven’t tried making oatmeal in the instant pot. Sorry

Jeanette January 18, 2020 - 5:15 pm

Pam I have been making steel cut oatmeal in the instant pot and I do 4 minutes with natural release. It comes out perfect. I also do large batches and just reheat what I need every morning.

Cheryl Naujock January 31, 2019 - 3:48 am

This looks wonderful, it will be breakfast tomorrow.
I want to try the vanilla powder, can you share the link again as i cannot find it.

Jill Dalton January 31, 2019 - 9:11 am Reply
RON MANCIET January 31, 2019 - 2:12 pm

JILL….OMG……..Just made it ……aamazing!!!!!


Iris February 9, 2019 - 10:51 am

Just made it and loved it! Thanks for another great recipe.

Elizabeth A Zerck February 10, 2019 - 10:01 pm

Will you please give me more information on the cashews please? We are new to this lifestyle. I know they probably aren’t salted, but are they raw? Is there a brand you buy? Thank you!

Jill Dalton February 11, 2019 - 9:11 am

They are raw unsalted. I get them from my local grocery store. Harris Teeter. Sometimes Whole Foods or Trader Joes too. I don’t have a favorite brand, I usually just go for the best price which is Trader Joes.

Juanita Davis February 27, 2019 - 10:56 am

I made this recipe this morning. I was skeptical that it would taste like a cinnamon roll. I’m glad to say I was soooo wrong! It was so delicious! This will be my go to recipe when I want to indulge myself. Thank you so much for this yummy delicious recipe!!!

Mike April 27, 2019 - 1:02 pm

Well, I’m pretty impressed with how well you were able to succeed in your goal. You made a bowl of oatmeal into a decadent treat. And it certainly makes oatmeal palatable without heaping on table sugar, which is what I was looking for. At the same time it seems a little TOO decadent–all those dates add a lot of sugar, and the cashews a lot of fat. Because, really, I don’t want to eat Cinnabons! But I might try to dial it down a bit, and I’ll try it again a few times and see how it agrees with my gut.

I really just want to find a simple way to make oatmeal palatable without fruit. I eat berries in smoothies, but plain fruit is just too sour and tart for me. I’ve always had a sweet tooth but have always had a very high sensitivity to sour/tart taste.

Diane July 3, 2019 - 8:32 am

Like the recipe, but would like to add not all cinnamon is created equal. I love cinnamon and learned after years of eating a lot of it about ceylon vs. all other kinds of cinnamon. Dr. Gregor, (nutritional has a video explaining the differences of cinnamon. I want to bring this to others attention as it could make a difference if like me you are a cinnaholic. most recipes do not specify the kind of cinnamon you should use.

Paula August 9, 2019 - 10:49 pm

Just a quick question…..can I use walnuts or hazelnut to replace cashews? I an not supposed to have almonds or cashews.

Melissa November 2, 2019 - 10:28 am

This is a delicious breakfast!

Melissa December 18, 2019 - 1:49 pm

Hi Jill!

Today I finally tried this recipe, it was as delicious as you promised, and I expect this to be a breakfast staple in my house from now on.

I did want it to be sweeter, so plan to add another date to the topping, and to the oats next time. Also I started with too much water in the topping mix, so will start with less next time. I didn’t have any pecans so substituted almonds, but will pick up pecans next time in the market.

This is a great recipe, thank you!


MaryBeth Welton February 20, 2020 - 4:57 pm

This is amazing and really fulfills that craving for sweets when you donโ€™t want to go off plan.

mimi July 26, 2020 - 1:11 pm


Silvina August 3, 2020 - 11:40 am

Delicious!!! Saw the recipe on Saturday, and made it twice already! ๐Ÿ˜œ๐Ÿ˜ƒ
How long will topping last in the fridge?

Jill Dalton August 3, 2020 - 11:52 am

Over a week

Silvina August 3, 2020 - 12:36 pm

Thank you!

stephanie g January 28, 2021 - 10:40 am



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