Stuffed Cinnamon Roll French Toast with Creamy Maple Drizzle

time: 20 min.

serves 2.


For the French toast:

  • ¾ cup unsweetened oat milk

  • 1 Tbsp flax seeds

  • 1 Tbsp chia seeds

  • 1 Tbsp ground cinnamon

  • 1 Tbsp maple syrup

  • 1 tsp pure vanilla extract

  • 6 (1-inch) slices vegan sourdough bread

For the stuffing:

  • 1 ½ cup Spero Original Cream Cheese

  • 2 Tbsp coconut oil, softened

  • ¼ cup maple syrup

  • 1 tsp pure vanilla extract

For the drizzle:

  • ¼ cup Spero Cinnamon Agave Cream Cheese

  • ¼ cup pure maple syrup

  • ½ tsp ground cinnamon


French Toast

  1. In a high speed blender, combine oat milk, flax seed, chia seed, cinnamon, maple syrup, and vanilla extract. Process until smooth. Transfer to a shallow bowl.

  2. Heat a greased griddle over medium heat. Dip bread into oat milk batter to coat both sides, allowing excess to drip away. Transfer bread to hot pan. Cook 2-3 minutes per side, until golden. Work in batches to avoid overcrowding.


  1. In a bowl with an electric mixer, beat Spero Original Cream Cheese, coconut oil, maple syrup, and vanilla extract until fluffy.

  2. To make the drizzle: In a medium mixing bowl, whisk Spero Cinnamon Agave Cream Cheese with maple syrup and ground cinnamon.


  1. Begin with a slice of French toast.Top with ⅓ cup stuffing. Top with another slice of French toast. Top with another ⅓ cup stuffing. Top with a final slice of French Toast.

  2. Repeat to make two servings. Top each with creamy maple drizzle and sprinkle with ground cinnamon.




ditch nuts. ditch dairy.

eat sunflower cream cheese.

save earth.

less water, air, land.

© 2019 by spero foods inc.


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