Snickerdoodle Vegan Overnight Oats – a delicious recipe with Butter, Coconut Sugar, Cinnamon, If, Vanilla Almond Milk, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 teaspoon of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.
2
Divide the dough between two bowls and press it into the bottom.
3
In a large bowl, stir together the remaining 1/2 teaspoon of cinnamon and the oatmeal.
4
Pour in the almond milk and maple syrup and mix well.
5
Divide the oat mixture between bowls and refrigerate overnight.
6
In the morning, mix the dough at the bottom of the bowl around into the oats and devour!
7
Note: I know it seems silly to use a hand mixer for such a small amount, but its really what gives the cookie dough the right texture.
325
kcal
Calories
4
g
Fat
37
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Tablespoons Creamy Almond Butter, 1- 1/2 Tablespoon Coconut Sugar, 1 teaspoon Cinnamon, Divided, 1 cup Old Fashioned Oatmeal, Gluten Free If Needed, and more.
Yes, Snickerdoodle Vegan Overnight Oats falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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