When I was growing up my family’s weekends were always jam packed with soccer and lacrosse tournaments. No matter the season, we were packing up Friday morning, jamming in 8 plus games over the span of two days, and returning home late Sunday night only to do it all over again the next weekend. Fortunately for me and my sisters, we had parents who never questioned or complained about this absurdity, but instead got behind the wheel with a smile and a cooler packed with Gatorades and road snacks. Within the blink of an eye my sisters and I would quickly demolish this cooler that probably should have lasted us over 3 days. With full bladders and somehow still hungry stomachs, we would insistently beg our parents to pull over to the nearest rest stop. You’re probably wondering, “why the hell are you telling me about your ever too frequent visits to rest stops?” Because, my friends, no matter how many Nature Valley bars or boxes of Goldfish I had just devoured in our Suburban, as soon as I walked in to any of those rest stops that smell of cinnamon maple glaze hit me like a brick. Immediately, my stomach began growling and I ran as fast as I could to the CinnaBon that was no doubt overpowering all of the nasty scents I would have otherwise smelled. To me, no road trip was complete without CinnaBon. My obsession began at an early age and over time transformed to loving anything cinnamon filled. Now more aware of the ingredients in these things, I’m a bit grossed out by my childhood consumption, but still nonetheless in love. So in an effort to make the meal that a CinnaBon is somehow meant to serve (breakfast) without sending you into a sugar coma, I created these Cinnamon Bun overnight oats. Long story short, enjoy a trip down memory lane.
Ingredients (makes 1 serving):
- Oats (½ cup)- I prefer half steel cut and half rolled oats
- Kefir (¼ cup)
- Skim milk (¼ cup)
- Raisins (¼ cup)
- Chia seeds (1 large spoonful)
- Maple syrup (spoonful)
- Prepare the chia pudding: *this must be done ~5 minutes prior but can be done up to a day beforehand:
- Place a spoonful of chia seeds in a bowl or glass
- Pour in enough water to over the seeds and slightly above
- Place in the refrigerator and allow the seeds to soak in the moisture of the water and form a gelatinous texture
- In a bowl, combine the oats, milk, and kefir and stir until well combined
- Mix in the raisins, cinnamon, nutmeg, maple syrup, and chia seed pudding
- Spoon the mixture into your container
- Allow the oats to soak overnight and enjoy the next morning or up to 4 days later.