Cinnamon Toast Soaked Oats is the first overnight oats we ever made. We have a big-time obsession with cinnamon toast in our house. As a treat, I’ll spread vegan butter on freshly toasted bread and then sprinkle it with coconut sugar and cinnamon. I think we started doing that when the kids started asking for breakfast cereal. If they’re going to have something sugary in the morning, at least we can control the amount of sugar better when we’re adding it ourselves!

There’s just something deliciously comforting about cinnamon. And coconut sugar is the perfect pairing to enhance that cinnamon-y flavor. These Cinnamon Toast Soaked Oats are super creamy and ready to eat straight out the mason jar the next morning. They’re perfect for a satisfying breakfast, or a snack on the go. We love to have them around for those mid-morning hunger pains that strike around 10 am, too.

How to make these Cinnamon Toast Soaked Oats

Soaking oats has a similar effect as cooking when it comes to oats. The long soaking process helps to break down the phytic acid in the oats. If you’ve ever had a stomach ache after eating raw oats or oat flour, phytic acid might be the reason why. Not everyone has issues with digesting raw oats. But for those of us who do, eating a no-bake bar made with raw oats can be a painful snack to choose from. Soaking helps to neutralize this acid and make the healthy whole grain oats easier on our sensitive stomachs for easy digestion.

All you need to make Cinnamon Toast Soaked Oats are some rolled oats, plant-based milk, coconut sugar, and cinnamon. If you’re a fan of apple cider vinegar and have trouble digesting oats, you could add a tiny splash to the mix as well. Acid further helps to neutralize the phytic acid for increased digestibility.

Use a small container with an air-tight lid. I love to use small mason jars for this single-serving recipe. They’re a perfect size, and they’re a lot more fun to eat out of than my regular Pyrex containers. Add the ingredients to the container, give them a stir, and place the lid on. Pop them in the fridge overnight, and by morning you’re ready to dig into the creamiest, softest, most delicious Cinnamon Toast Soaked Oats.

These Cinnamon Toast Soaked Oats are

Soft
Creamy
Just sweet enough
Comforting
Satisfying
Snackable
Packable
And oh so delicious!

More Delicious Vegan Recipes

If you make these Cinnamon Toast Soaked Oats, let us know what you think! Leave us a comment or rating below, and show us how they turned out for you on Instagram #plantednoshery. We really appreciate you visiting our little food blog and we hope you enjoy this quick and easy recipe as much as we do – Enjoy!

📖 Recipe

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Cinnamon Toast Soaked Oats

These Cinnamon Toast Soaked Oats are as easy, healthy and delicious as breakfast can get. With just a few minutes of prep the night before, these tasty, sweet, cinnamon-y oats are a ready to eat the next morning. Eat them as-is, or top with a splash of plant based milk for a healthy, whole grain breakfast on the go.

Prep Time2

Total Time2

Course: Breakfast, brunch, Snack

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: cinnamon toast, coconut sugar, easy breakfast, healthy breakfast, oats, overnight oats, soaked oats, whole grain

Servings: 1 serving

Ingredients

⅔ cup Plant Based Milk (soy, almond, oat, cashew etc)
⅓ cup Rolled oats Use certified GF if necessary
2 tsp Coconut sugar
¼ tsp Cinnamon

Instructions

Combine all of your ingredients in a small container or mason jar. Stir to combine evenly, and seal with an air tight lid. Place in the fridge overnight to soak.
Once your oats have soaked overnight, they are ready to eat. Enjoy!