Project Description

Cashew Snickerdoodle Baked Oatmeal

Flavorful baked oats with cinnamon-sugar topping. What’s not to love? These oats have a great texture and are slightly sweet.

  • Servings: 8 servings
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes


Baked Oatmeal

  • 2 cups rolled oats (240g)
  • 2 teaspoons ground cinnamon (7g)
  • 1 teaspoon baking powder (5g)
  • 1 teaspoon kosher salt (6g)
  • 1 ½ cups milk (400g)
  • ¾ cup PB2 Cashew Powder (106g)
  • ½ cup pure maple syrup (170g)
  • 2 tablespoons vegetable oil (or another neutral oil) (23g)
  • 1 egg


  • ¼ cup granulated sugar (50g)
  • 1 tablespoon ground cinnamon (10g)


  1. Preheat the oven to 375°F. Spray a 9″x9″ baking dish with nonstick cooking spray, and set aside.
  2. Measure out the oats, cinnamon, baking powder and salt into a large mixing bowl. Stir to combine. Set aside.
  3. Measure the milk, PB2 Cashew Powder, maple syrup, neutral oil and the egg into a large glass measuring cup or a bowl. Whisk until well-combined. (Be sure to stir well to ensure the egg is completely incorporated.)
  4. Pour the wet ingredients into the dry ingredients, and stir until combined.
  5. Pour into the prepared baking dish.
  6. Combine the sugar and cinnamon together in a small bowl.
  7. Sprinkle the cinnamon-sugar topping on top of the oat mixture.
  8. Transfer to the preheated oven, and bake for 30-35 minutes, or until the oats have set.
  9. Serve warm, and enjoy!


  • This recipe keeps well in the fridge. Let the baked oats cool completely before storing in an airtight storage container in the fridge for up to 5 days.
  • Make the recipe dairy free by using your favorite nondairy milk.

For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.