Cinnamon Bun Overnight Oats with Cashews
This creamy, cozy recipe was born from a client request—she loved cashews and blueberries and wanted a way to enjoy them together in a balanced breakfast. Enter: Cinnamon Bun Overnight Oats with Cashews.
It delivers all the comfort of a cinnamon roll, but with the fiber, protein, and healthy fats to keep you full and satisfied. And yes, it’s the perfect way to enjoy cashews in moderation—nutrient-dense, delicious, and totally worth the hype. Make it once and you’ll understand why it became a regular in her rotation (and mine!).🥣✨
Equipment
- masher, two mason jars or containers
Ingredients
- 3/4 cup blueberries washed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon maple syrup light
- 1/2 cup oats
- 1 1/2 cups almond milk unsweetened or milk of choice
- 1/4 cup chia seeds
- 2 Tablespoons cashews
Instructions
- Chop the cashews by placing them in a sealed bag and gently mash them with a masher into small pieces.
- In a bowl, combine the blueberries, cinnamon, maple syrup, oats, chia seeds, and almond milk. Mix to combine. Divide oats mixture between two mason jars or containers. Top with cashews.
- Cover and store in the refrigerator overnight.
- At breakfast time, remove one from refrigerator, stir and enjoy!
Notes
Stir in additional milk to thin if desired.
Optional: Increase protein by adding in a scoop of protein powder.
Optional: Increase protein by adding in a scoop of protein powder.
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