Voluminous Snickerdoodle Oats

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A huge bowl of cinnamon sweet oats!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Chill 3

Total Time 3 10

Servings serving

Calories 384

Author Kim

Ingredients

1/2 cup rolled oats
1 1/2 cups liquid for soaking oats I used water, but will use a combo of milk and water next time I try this recipe.
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
Splash of unsweetened vanilla almond milk or milk of choice
Sweetener to taste I use 1 to 2 packets of stevia. (optional)
fruit optional
Snickerdoodle Cashew Butter optional, but really a MUST ;)

Instructions

Combine your oats and liquid in a microwavable bowl. Microwave oats (or cook over the stove-top) for about 3-4 minutes and before all of the liquid has been absorbed. Watch your oats closely in the last minute of cooking....they easily over flow. You might have to stop and start your microwave a few times.
Allow oats and liquid to sit in the refrigerator (uncovered) for at least 3 hours before you're ready to eat. I mixed mine the night before and stored in the refrigerator until the next morning.
Take oats out of the fridge about 10 minutes before you're ready to eat, to take the chill off. If you prefer, heat in the microwave for about 1 minute.
Add all the yummies....cinnamon, salt, vanilla, almond milk, sweetner, fruit, and snickerdoodle cashew butter.

Notes

For those of you that don’t have the patience to make peanut or almond butter, cashew butter is for you. The cashews process much faster than other nuts I’ve tried. It only took me about 10 minutes from start to finish.

Nutrition