For cashew cream: Soak 1/2 cup of unsalted cashews for about 6-8 hours or overnight. Drain the cashews and then add to a blender along with 1 tsp maple syrup, 2 T water, and 1/2 tsp cinnamon. Blend until smooth. If it seems too thick, add a bit more water. Trust me, you will want leftovers of this because it is delicious! This should make enough for you to do about two batches of the oats so plan accordingly if you want to make more.
For the oats: Combine all ingredients listed above in a jar or container that can be sealed and stir well.
Store in the fridge overnight.
Add more milk in the morning if needed.
If you want to add a cinnamon drizzle, whisk together 1 T maple syrup and 1/4 tsp cinnamon. Drizzle over top of oats.
Eat warm or cold.
I threw some sliced bananas and pecans on these as well. Yum!