Cinnamon Roll Oatmeal with Cashew Icing

For the icing: Soak 1/2 cup raw cashews in water for 6-8 hours. Alternatively, use 1/2 cup cashew butter. Strain and rinse the cashews (if using). Toss cashews/cashew butter into a blender with 1 tbsp coconut oil, 2 tbsp maple syrup, 1/2 tsp vanilla, a squeeze of lemon juice, a pinch of salt, and 1/4 cup water. Blend on high for 1 minute until smooth. 

For the oats: Combine 1 cup rolled oats, 2 cups milk of choice, 1/2 tsp cinnamon, 1 tsp coconut oil, 1/4 tsp vanilla, and 1 tsp coconut or brown sugar in a saucepan. Put everything on the stovetop on low-medium heat, stirring frequently to avoid burning until the oats reach your desired consistency.

To serve: Pour the cooked oats into a bowl. Sprinkle with some more coconut or brown sugar, drizzle generously with the cashew icing, and sprinkle with additional cinnamon. Enjoy!