This breakfast has all the flavors of fresh cinnamon rolls baked on Sunday morning, but it’s healthy enough to eat all week long. Mix it up in a jar and it’s ready to grab and go in the morning, or make it in a bowl with room to top it with puddles of cashew butter, more cinnamon, and pecans to make it an Instagram-worthy masterpiece.
Cinnamon Roll Overnight Oats
- 1/2 cup rolled oats
- 1/2 cup plain unsweetened almond milk
- 1/4 cup full-fat coconut milk
- 1 TBSP chia seeds
- 1 TBSP cashew butter
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp maple syrup
- 1 scoop collagen peptides (optional)
Mix all ingredients. Refrigerate for a few hours or overnight before eating.