Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!During the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.

Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles.

McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.

Snickerdoodle Oatmeal

• Author: Julie @ RDelicious Kitchen
• Yield: 1

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Ingredients

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• 1/3 cup rolled oats
• 1 cup milk
• 1/2 banana
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup
• 1/2 tablespoon chia seeds
• 1/4 cup vanilla kefir
• (optional toppings): sliced banana, Betsy’s Best cinnamon chia peanut butter, snickerdoodle larabar

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Instructions

1. Combine rolled oats and milk in a saucepan over medium heat. Slice a banana into thin piece, gently fold into oats. Let cook for 2-3 minutes.
2. Once oatmeal begins to simmer, stir vigorously to break down the banana slices.
3. Cook until oats reach desired consistency and liquid is absorbed.
4. Stir in cinnamon, vanilla extract, maple syrup, chia seeds, and kefir. (the kefir will make your oats super creamy!)
5. Add desired toppings!

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