It’s been a minute since I’ve made overnight oats and I’m SO glad I did. I CANNOT get over how good date caramel is. If you’ve never had it, it’s made by blending dates and a touch of hot water in the food processor or blender until super creamy. It’s the perfect accompaniment to these oats and makes them a thousand times healthier than using real caramel sauce.
Having a healthy breakfast prepped and ready to go is such a lifesaver. There are so many times I’ve been late to where I was going because I HAD to make breakfast. I HAVE to eat a real breakfast and not a bar or piece of fruit..just doesn’t cut it for me.
This recipe reminded me to prep more breakfasts so I don’t have to cook every single morning. IT’S SO GOOD.
Warm cinnamon apples. There isn’t really a better scent or taste during the fall. SO perfect and nostalgic. I wanted to cook the apples a little bit before adding them to the oats because it makes them a little sweeter and not as tart. I thought it worked beautifully.
I want to put this stuff on EVERYTHING. Date caramel makes a perfect sweetener for smoothies, oatmeal, desserts you’re trying to lighten up, a spoonful when you’re craving something sweet..the possibilities are endless.
And the best part is, you only need dates and water!
The cinnamon apples mixed with the creamy date caramel, with fresh chopped apples on top is SUCH a good combination. It really does taste like a caramel apple, which is kind of crazy because there’s no refined sugar in this and it just happens to be vegan, too! AND, easily made gluten free if you use gluten free oats.
Favorite healthy fall breakfast! Go make it.
Caramel Apple Overnight Oats (with Date Caramel!)
Ingredients
- For the OATS:
- 1 apple, diced (I used fuji, but honeycrisps are my fave)
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon, divided
- 1 1/2 cups oats
- 2 1/2 cups unsweetened vanilla almond milk
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon pure maple syrup
- extra chopped apples for topping (I used granny smith)
- extra cinnamon for topping
- For the DATE CARAMEL:
- 10 ounces Medjool dates, pitted (about 18-20 dates)
- 4-5 tablespoons hot water
Instructions
- Heat a small skillet over medium heat. Add the coconut oil. Add the apples and 1/2 teaspoon of the cinnamon and sauté for 5 minutes until softened. Set aside to cool.
In a medium bowl, combine the oats, almond milk, chia seeds, vanilla, and maple syrup. Stir to combine. Add the cooled apples and stir again. Refrigerate for at least 4 hours or overnight.
- Meanwhile, make the data caramel. Add dates to a food processor and blend until finely chopped. It might form into a ball which is fine too. You want your dates to be super fresh and sticky. Add a tablespoon of water at a time, blending in between, scraping down the sides as needed. You know your caramel is ready when it is super smooth and turns lighter in color. Depending on how fresh your dates are, you might need more or less water than the 4-5 tablespoons.
- To serve oats, top with fresh chopped apples, a spoonful of date caramel, and a sprinkle of cinnamon!
date caramel adapted from here.
Great recipe! I omitted the oil and used a few TB of water and cinnamon instead for the apples. and they were still delicious, just in case plant based people want to give it a try.
Thank you so much Beth! So happy you enjoyed and that your subs worked! 🙂