Ingredients
- 1/2 cup rolled old-fashioned oats gluten-free, if needed
- 2 tablespoons Truvia or sweetener of choice to taste, plus more to sweeten the cream cheese
- 1 cup water
- 1/4 teaspoon + 1/8 teaspoon vanilla extract divided
- 2 tablespoons vanilla whey protein powder
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar
- 4-5 teaspoons water depending on protein powder thickness
- 1 tablespoon reduced-fat cream cheese softened
Instructions
- In a small pot, combine the oats and Truvia.
- Add in the water and 1/4 teaspoon vanilla extract and bring to boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and simmer until the oats are thick, stirring frequently, about 5 minutes.
- Take the oatmeal off the heat and let it cool for 5 minutes.
- Stir together the protein powder, cinnamon, and coconut sugar in a small bowl. Add water 1 teaspoon at a time and stir to create a thick but spreadable paste (resembling the icing on a cinnamon bun).
- In a separate small bowl, stir together the softened cream cheese and remaining 1/8 teaspoon of vanilla extract. Sweeten to taste.
- Spoon the oatmeal into a bowl. Swirl on the cinnamon mixture and cream cheese. I recommend using a piping bag or plastic bag with the corner cut off to get the satisfying cinnamon roll look.
