Add all of your ingredients except for almond butter/cashew butter into a large bowl and whisk or stir really well to combine.

Cover and refrigerate for at least 6 hours to overnight.

Once your oatmeal has set, remove from the fridge and quickly fold in the almond/cashew butter. You don't have to completely mix it in, leave in some visible swirls!

Transfer your oatmeal to individual jars or bowls and serve.

Or keep refrigerated for a quick breakfast for up to 3-4 days.

Enjoy!