We all love when breakfast tastes like dessert and these Date Caramel Blended Oats are a delicious, vegan and refined-sugar free start to the day. Made by blending chia seeds, rolled oats, soy yogurt and leftover date-caramel water (find the recipe here, or see notes for substitutions). They’re made extra decadent topped with my easy and affordable homemade date caramel and a dark chocolate smash-top.
Why You’ll Love This Recipe
- Nutritious: Made with chia seeds, rolled oats, and soy yogurt, providing a wholesome and plant-based start to your day.
- Rich and Sweet Flavor: The homemade date caramel adds a natural sweetness, perfectly complemented by the melted dark chocolate topping.
- Affordable and Convenient: Quick to prepare, budget-friendly, and stays fresh in the fridge for up to 4 days, making it ideal for busy mornings.
Ingredients
Here’s what you’ll need to make these date caramel oats. The key ingredient being a batch of my date caramel, made with pitted dates to keep it budget friendly. Check out the recipe card at the bottom of this post for exact quantities.
- Rolled oats
- Natural yogurt (soy or coconut)
- Almond butter (optional)
- Chia seeds
- Vanilla extract
- Salt
- Dark chocolate
For Date Caramel:
- Pitted dates
Instructions
Here’s how to make your gooey Date Caramel Blended Oats:
Step One: Combine all the blended oats ingredients in a high-power blender.
Step Two: Blend until you get a thick, smooth mixture, resembling a batter. I love using my Nutribullet to make this recipe as it’s so easy to clean and perfect for small batches. It’s a seriously high-powered blender for a very reasonable price point too, so if you need a new one I can highly recommend it.
Step Three: Pour the blended oats mixture into individual jars or containers. Smooth the tops with the back of a spoon.
Step Four: Top each jar with a layer of date caramel and drizzle melted dark chocolate over it. Cover and refrigerate for at least 2 hours, allowing the oats to set.
Step Five: When ready to enjoy, dig into the top layer and savor your delicious Date Caramel Blended Oats. These can be stored in the refrigerator for up to 4 days – perf for meal prep.
Storage
To keep your Date Caramel Blended Oats fresh and tasty, store them in a sealed jar or airtight container in the refrigerator for up to 4 days.
If you enjoy this oats recipe, you might wanna try my Date Caramel Chocolates as well—they’re made using the same date caramel recipe and make the best little sweet snack! For more oat recipe, check out my Choc Coconut Oats, you’re gonna love this too!
I hope you love these date caramel oats. I never get bored of all the fun ways we can dress up such a humble breakfast ingredient. If you make this recipe, I’d love to know what you think in the comments section below, or feel free to tag me in your photos on Instagram @glowdiaries___ – I love to reshare your posts to stories 🙂
Date Caramel Blended Oats
Equipment
- High power blender
Ingredients
Blended Oats
- 2 cups rolled oats approx. 180g
- 1 cup water reserved from date caramel recipe; see notes for substitution
- 1 cup plain yogurt unsweetened soy or coconut; approx. 225g
- 2 tbsp almond butter approx. 45g; optional
- 2 tbsp date caramel see notes for homemade recipe
- 3 tbsp chia seeds approx. 30g
- 1 tsp vanilla extract
- ⅛ tsp salt
Topping
- 4 tbsp date caramel for topping; see notes
- 100 g dark chocolate melted; approx. 3.5 oz
Instructions
- Add the rolled oats, reserved date soaking water, yogurt, almond butter (if using), date caramel, chia seeds, vanilla extract, and salt to a high-power blender.
- Blend on high for 30–60 seconds or until the mixture is thick and smooth, like a pourable batter.
- Divide the blended oats evenly between four jars or containers. Smooth the tops with the back of a spoon.
- Spoon 1 tablespoon of date caramel over each jar, then drizzle with melted dark chocolate.
- Cover and refrigerate for at least 2 hours, or until chilled and set. Smash into the top layer before eating and enjoy!
- Store in the refrigerator for up to 4 days.
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