Snickerdoodle Vegan Overnight Oats is such a delightful way to start your morning, sweetie! I love how this recipe combines all those warm cinnamon flavors you’d find in a classic snickerdoodle cookie, but in a wholesome, nourishing breakfast.
What makes this recipe so special is that gorgeous almond butter and cinnamon mixture that tastes just like cookie dough—it’s the secret that makes your heart so happy! The overnight oats method means you simply prepare it the evening before, and breakfast is ready waiting for you when you wake up.
I make this for my grandchildren when they visit, and they can’t believe it tastes like dessert for breakfast! It’s become our special Sunday morning tradition, and I love seeing their faces light up when they realize they’re eating something that feels indulgent but is actually so good for them.
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Snickerdoodle Vegan Overnight Oats
Ingredients
- 2 tablespoon Almonds
- 1 tablespoon Sugar
- 1 teaspoon Cinnamon
- 1 cup Oats
- 1 cup Almond Milk
- 2 teaspoon Syrup
Instructions
- In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 teaspoon of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.
- Divide the dough between two bowls and press it into the bottom.
- In a large bowl, stir together the remaining 1/2 teaspoon of cinnamon and the oatmeal.
- Pour in the almond milk and maple syrup and mix well.
- Divide the oat mixture between bowls and refrigerate overnight.
- In the morning, mix the dough at the bottom of the bowl around into the oats and devour!
- Note: I know it seems silly to use a hand mixer for such a small amount, but its really what gives the cookie dough the right texture.
