Warm, gooey with a sweet and cinnamon mix of goodness like it’s cookie counterpart. This snickerdoodle oatmeal is the perfect breakfast bowl.
I’m determined to transform everyone’s oatmeal experience. If you’ve ever had a sad and unsatisfying bowl of oatmeal, let me comfort you with something fun that pulls at a past experience or tugs your mouth into a wholesome smile. So let’s make a bowl of oats a little more fun. This bowl of snickerdoodle oatmeal will make you think of those times you pulled a fresh batch of snickerdoodle cookies right out of the oven. A perfect breakfast or brunch treat that cooks up nice and gooey in a few minutes.
What ingredients make this oatmeal taste like a cookie?
- Sugar in the raw
- Cashew butter
- Almond milk
- Vanilla extract
Tips for making the perfect snickerdoodle oatmeal
- Don’t forget the salt. This often is met with confusion as this is a sweet recipe. In general, plain oatmeal on it’s own is very bland. It doesn’t offer anything to compliment the sweet taste or help elevate the depth of flavor. A small pinch of salt that you stir into your oats can help bring your oatmeal to life by activating different taste receptors on your tongue. This rule also applies to cooking oats in general, plain or using different flavors.
- Add nut butter. I used cashew butter since it is not super overpowering in flavor. This is one of two ingredients that will help keep your oats rich and creamy.
- Cinnamon and sugar. Think about the last snickerdoodle cookie you had. The dough is typically pressed into a cinnamon sugar mixture before they are ready for baking. To help create a similar experience I’ve added both cinnamon and sugar to the oat mix itself and then sprinkled some extra cinnamon and sugar over top for serving.
- Stir oats continuously as they cook on the stove top. If you want super creamy oats, my biggest suggestion is to cook the oatmeal in a plant based milk and then make sure that as your oatmeal is heating up, that you continuously stir your oats until they’ve thickened to your preference. The motion of stirring helps to keep your oats fluffy and voluminous.
How to make snickerdoodle oatmeal
- Start by adding all your oatmeal ingredients to a saucepan.
- Bring pan to a low simmer over medium low heat and with a cooking spatula, stir oats as they cook and thicken to your preference.
- Once oats are cooked, add oats to a serving bowl and top with extra sugar and a sprinkle of cinnamon. Then, serve immediately.
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Warm, gooey with a sweet and cinnamon mix of goodness like it's cookie counterpart. This snickerdoodle oatmeal is the perfect breakfast bowl.
Cinnamon Sugar Topping
- 1 tsp sugar
- Pinch of cinnamon
- 1/2 cup rolled oats
- 1/2 tbsp ground flax seed
- 1 tsp sugar
- Pinch of salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1 tbsp cashew butter
- In a small bowl, combine pinch of cinnamon and 1 tsp of sugar and set aside.
- Add oats, ground flax seed, remaining tsp of sugar, cinnamon and salt to a sauce pan and stir to combine.
- Stir in cashew butter, vanilla extract and almond milk.
- Turn heat on and bring mixture to a simmer. Once simmering, begin to stir oatmeal and continue to slowly stir for about 3-5 minutes or until oats have thickened as desired.
- Remove oats from stove top and pour into serving bowl. Sprinkle cinnamon and sugar mixture over top surface of oatmeal and top with fruit if desired.
- To make oatmeal gluten free, make sure to use gluten free oats as regular oats are technically not gluten free. Regular oats are grown in fields with wheat, so cross contamination is very common.
- If you do not have vanilla extract, opt for vanilla flavored almond milk.
- You can sub out other nut butters for this oatmeal. Feel free to use almond butter or sunflower seed butter. If you use peanut butter, note that it is possible your oats will taste more peanut buttery.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats