Warm up your winter mornings with this hearty Cinnamon Roll Baked Oats with CBD Cream Cheese Drizzle recipe from Anel from Kind, But Good Food - it is guaranteed to take your morning meal to a whole new level of goodness.
Cinnamon Roll Baked Oats
For the oats:
- 2 c almond milk
- ½ c almond butter
- ¼ c maple syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- 3 tsp cinnamon
- 2 cups oats
For the CBD Cream Cheese Drizzle:
- ½ cup cashews - soaked for 30mins in boiling water and drained
- 1 tbsp maple syrup
- Juice from half a lemon
- Pinch of salt
- 1 tsp vanilla extract
- 40 drops 600mg Goodleaf CBD oil
- ⅓ - ⅔ cups almond milk (add ⅓ cup first, then add more if it needs it to be a drippy consistency)
Pre-heat the oven to 180C
Coat a baking dish** with oil / cooking spray
Whisk together all the “oats” ingredients except the oats in your baking dish.
Now add the oats and mix together until combined.
Pop in the oven for 30 mins.
Meanwhile, make the CBD Cream Cheese Drizzle by adding all the ingredients to a blender and blending on high until smooth. You want a nice drippy consistency here to make for easy drizzling.
Once the oats are baked, drizzle the cream cheese mixture onto the oats, and serve with some cold almond milk on the side.
This is an excellent meal-prep dish as well! Bake the oats, portion into smaller Tupperware’s, and store in the fridge for a week. Place the drizzle into a small jar and store separately in the fridge. Reheat the oats with some almond milk in the microwave and top with the drizzle afterwards.
** I have used both a 20cm diameter round baking dish as well as a 25x15cm rectangular baking dish and both worked well. You don’t want your baking dish to be too big, otherwise your baked oats will be thin and might be dry. Rather double the recipe if you’re going to use a larger baking dish (and increase the cooking time!).