Cinnamon Bun Style Oats
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Cinnamon Bun Style Oats

with White Chocolate Drizzle | Serves 2

All the flavours of a cinnamon bun, but in oats!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time15 minutes


serving amount

90 grams

White Chocolate Chips

(Contains Soya, Milk)

4 sachet(s)

Ground Cinnamon

80 grams

Salted Caramel Sauce

(Contains Milk)

120 grams

Instant Oats

(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)

Not included in your delivery

300 milliliter(s)

Boiled Water


Nutritional information

Energy (kJ)2591 kJ
Energy (kcal)619 kcal
Fat25.4 g
of which saturates13.2 g
Carbohydrate82.6 g
of which sugars45.2 g
Protein12.1 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Large Bowl
Small Bowl



a) Fill a measuring jug with hot water from your tap. Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Flip the packet upside down and leave for a further 5 mins.

b) Meanwhile, boil a full kettle. 

c) While the kettle boils, in a small bowl, combine half the cinnamon and half the salted caramel sauce.

d) Add the instant oats to a separate large mixing bowl.


a) Carefully lift the packet of chocolate chips out of the water and massage to ensure all of them have melted. If there are still unmelted chips, return to hot water until completely melted.

b) Pour 300ml of just boiled water into your bowl of oats. 

c) Add the remaining salted caramel sauce and cinnamon to the oats, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.


a) Divide the oats between 2 serving bowls. Using the cinnamon salted caramel sauce, create a swirl on the top of your oats.

b) Once the chocolate chips are fully melted, snip off a small section from a corner of the packet to create a small hole.

c) Drizzle the white chocolate over the top to resemble the icing on a cinnamon bun to finsh.