If my well-worn copy of The Flavor Bible is any indication, I’m constantly searching for the perfect culinary match. But no matter how many unique pairings that I try, I always end up craving those good old comfort food combinations, like cinnamon and oats or vanilla and cashews. So when I was asked by Silk to share a Perfect Match with their new Cashewmilk, I decided to skip the fancy searches and headed straight to my pantry to whip up a fun recipe that I’d been wanting to try for ages: Cinnamon Roll Overnight Oatmeal.
Though it might somehow sound elaborate, cinnamon roll overnight oatmeal is SO easy, and can be enjoyed cool, warmed or hot (that swirl will even get a little melty!) – your choice. The oats require just a minute of prep, the swirl and optional icing can be whipped up during NCIS or Gotham commercials (yes, I like my primetime TV), and all can be made ahead and stored to enjoy over a few breakfasts.
And it should be noted that this cinnamon roll overnight oatmeal is a perfect match, in my opinion, for so many reasons. The delicious flavor for starters, but it’s also become my new favorite for a wholesome breakfast. My day starts off busy with work, but slow from a physical perspective. Lots of computer tasks, editing and the constant temptation of the kitchen. I need something energizing but totally fulfilling so that I’m not enticed to constantly nosh. Forget the “high protein satiates” claim – my body wants some good carbs in the a.m. This cinnamon roll overnight oatmeal not only fits that bill, it’s also ready for me right from the refrigerator, so I can dive right into breakfast and my day.
For the oatmeal base, I bought a half-gallon of the Original Silk Cashewmilk at a local grocer to try out. I waffled between this one and the Unsweetened, but as it turned out, the Original offers the perfect hint of sweetness (just 7 grams of sugars per cup), and a good-size dose of calcium, vitamin D, vitamin E and B vitamins (including B12). And yes, it’s dairy-free, vegan, soy-free, carrageenan-free, and even non-GMO verified. But what intrigued me most was their secret creamy addition: almond butter. I had thought cashews were creamy enough on their own, but can’t argue with the pleasant favor that a touch of almond adds to Silk Cashewmilk.
Curious? You can find out where to buy the dairy-free Silk Cashewmilk, or any of their other milk beverages, using the Silk store locator.
Oh, and my piping skills may not be pretty, but the optional dairy-free cream cheese icing – just a touch needed – adds a little something extra. It isn’t required, but it is tasty!
I’ve received the following feedback on this recipe from our Facebook Page:
❤ this recipe!! I double the recipe and make it last a few days! – Samantha M.
Special Diet Notes: Cinnamon Roll Overnight Oatmeal
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
For nut-free, you can substitute 1/4 cup of sunflower seed butter for the cashews (soy butter, pea butter or another seed butter would likely work, too), and use a “safe” milk beverage for your needs.
I created this cinnamon roll overnight oatmeal recipe for the Silk Perfect Match campaign, and to trial their new dairy-free Cashewmilk. For more recipes, giveaways and an instant product coupon, sign up for the Silk newlsetter.
- 2 cups rolled oats (certified gluten-free, if needed)
- 2⅔ cups plain milk beverage (I used Silk Original Cashewmilk)
- ¼ cup chia seeds (white, if possible - they blend in color-wise)
- ½ cup raw cashew pieces
- ⅓ cup packed coconut sugar or brown sugar
- 2 tablespoons softened or melted coconut oil
- 1½ teaspoons ground cinnamon, or to taste
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 drops alcohol-free stevia (if using coconut sugar, optional)
- Combine the oats, milk beverage, and chia seeds in a large bowl.
- Cover and chill several hours or overnight.
- Place the cashew pieces and coconut sugar (if using) in your spice grinder or small food processor, and whiz until finely ground and beginning to clump, about 1 minute.
- Put the cashews and sugar (add the brown sugar now, if using) in a medium bowl along with the coconut oil, cinnamon, vanilla, salt, and stevia (if using). Stir until thoroughly combined into a paste.
- Place in a small zippered plastic bag, seal the top, and snip off a small piece of a bottom corn of the bag. It can be used immediately or made ahead with the oats. If you opt to chill it, briefly reheat to re-soften.
- Divide the oats between 4 dishes, and optionally heat briefly in the microwave (or in a pan on the stove).
- Squeeze the cinnamon-cashew mixture over the oatmeal bowls in a swirled fashion.
- If desired, combine the cheesy icing ingredients, and pipe or dollop over the oatmeal.