Categories: Breakfast

Ingredients

• 2 Tbsp Creamy almond butter
• 1 1/2 Tbsp Coconut sugar
• 1 tsp Cinnamon, divided
• 1 Cup Old fashioned oatmeal, gluten free if needed
• 1 Cup Unsweetened Vanilla Almond Milk
• 2 tsp Maple syrup

Directions

1. In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 tsp of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.* Divide the dough between two bowls and press it into the bottom.
2. In a large bowl, stir together the remaining 1/2 tsp of cinnamon and the oatmeal. Pour in the almond milk and maple syrup and mix well.
3. Divide the oat mixture between the two bowls and refrigerate overnight.
4. In the morning, mix the dough at the bottom of the bowl around into the oats and DEVOUR!

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