When the temperature drops and a crispness fills the air, my family starts craving comfort foods. And who doesn’t love a big, bread-y cinnamon bun drenched in sugary icing? They’re deliciously ooey-gooey and too hard to resist. In fact, just thinking about them makes my mouth water. My actual buns on the other hand (you know, the ones in my jeans)? Well, let’s just say they would prefer I stay away from anything cinnamon bun related. But, don’t despair, I’ve created a healthified oatmeal version that will fill your kitchen with an irresistible cinnamon bun aroma.
P.S. If you have any leftovers (and that’s a big IF because you probably won’t), simply add an egg and a splash of milk to create a thick pancake batter. That’s right — spoon these babies onto a griddle and flip your second-day oatmeal into healthified pancakes.
Cinnamon Bun Oatmeal Recipe
Cinnamon Bun Oatmeal
- 2 tablespoons butter
- 4 tablespoon brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1½ cups oats
- 1 cup water
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 3 tablespoons hemp seeds
- 2 tablespoons flax meal
- ½ cup granola, use your favorite
In a medium saucepan, brown the butter, brown sugar, cinnamon, and salt. Let bubble until you start smelling the most exquisite brown buttered aroma of awesomeness.
Add oats and toss for a few minutes to coat. This will help infuse the oats with flavor and even toast them slightly (for more flavor).
Add water, milk, vanilla, hemp, flax. It will be runny. Simmer to evaporate liquid.
Add granola and mix for a few minutes until blended.