Ingredients
- 2 tablespoons creamy almond butter
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon cinnamon divided
- 1 cup old-fashioned oatmeal gluten free if needed
- 1 cup unsweetened vanilla almond milk
- 2 teaspoons maple syrup
Instructions
- In a medium bowl using an electric hand mixer, beat together the almond butter, coconut sugar, and 1/2 teaspoon of the cinnamon until well combined. The dough should resemble cookie dough. Divide the dough between 2 bowls and press it into the bottom.
- In a large bowl, stir together the remaining 1/2 teaspoon of cinnamon and the oatmeal. Pour in the almond milk and maple syrup and mix well.
- Divide the oat mixture between the 2 bowls and refrigerate overnight.
- In the morning, mix the dough at the bottom of the bowl around into the oats.