The indulgences from the holiday season are #real. From decadent dinners, sweet treats, and speciality cocktails (missed out on those this year!) when the New Year hits, it’s often a time to cleanse. For me cleansing has always meant “getting back on track.” I’ve never done an actual cleanse… as I am afraid of the kind of person I would become if I lived on juice alone. So, getting back on track simply means back to copious amounts of fruits and vegetables, cutting back on refined sugars, incorporating lean proteins and fish, and drinking lots of water.

If you read my Christmas morning traditions post with the cinnamon rolls, you’ll know that those were enjoyed throughout the holiday season. Even though we are only a mere few days out of the holiday season, I wanted to still incorporate my love of the cinnamon rolls, with a more waist-line friendly option. So I whipped up this cinnamon oatmeal bake, which I based on my original oatmeal bake recipe from a year ago (time flies!!). It still has an indulgent taste, but with some simple swaps it’s a little less on the sugary side. I used cacao nibs instead of regular chocolate chips, coconut brown sugar (which has a lower glycemic index and some added nutrients) as opposed to regular brown sugar, and unsweetened vanilla almond milk as opposed to regular milk.

I promise, you won’t be able to taste the difference! I’ve already made several batches of it! An added bonus? It can easily be stored for several days to make for an easy breakfast by simply re-heating a portion in the microwave.

{Outfit Details || Scard: Anthropologie (on sale) | Top: Old Navy (on sale) | Jeans: 7fam with a bellaband}