This creamy snickerdoodle-style low FODMAP oatmeal is made with gluten-free rolled oats, a dash of cinnamon, almond milk (or oat milk), and is sweetened with coconut sugar and maple syrup. 

Making the Dish

01 Combine ingredients

Flour Bowl

02 Sugar + cinnamon

03 Ladle, store, sort

04 Enjoy. 

In a medium saucepan, combine the nut milk, maple syrup, and 1/2 teaspoon cinnamon. Bring to a simmer, whisking until everything is well-combined. Be careful the pot doesn’t boil over! As soon as bubbles form, add the oats and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 to 15 minutes. If you’re making ahead of time, leave it a little looser.

Combine Ingredients


Sugar + cinnamon


 Meanwhile, in a small bowl combine the remaining ¼ teaspoon cinnamon with the coconut sugar.

Ladle, store, sort


Ladle the oatmeal into bowls and top with a dusting of cinnamon sugar. Or store both elements separately and assemble to order throughout the week.

Enjoy & Share 


If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!