These gooey Date Caramel Blended Oats are a delicious make-ahead breakfast. Made with rolled oats, yogurt, chia seeds and reserved soaking water from homemade date caramel, plus an optional chocolate topping.
Key ingredient
- Date caramel: Make a batch of the homemade Date Caramel and reserve 1 cup of the date-soaking water for the oats.
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 pourable batter.
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 eat, crack through the chocolate-date caramel topping and enjoy.
Storage
Store in an airtight container in the fridge for up to 4 days.
If you enjoyed this oats recipe, you might want to try my other blended oats flavors or this Date Caramel Chocolates as well – they’re made using the same date caramel recipe and make the best little sweet snack! For more oat recipes, check out my Choc Coconut Oats, you’re gonna love this too!
Date Caramel Blended Oats
Equipment
- Blender
Ingredients
Blended Oats
- 2 cups old-fashioned rolled oats approx. 170g
- 1 cup water approx. 240 ml; reserved from date caramel recipe; see notes for substitution
- 1 cup plain yogurt approx. 230g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- 2 tablespoons almond butter optional
- 2 tablespoons date caramel see notes for homemade recipe
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
Topping
- 4 tablespoons date caramel for topping; see notes
- 100 g dark chocolate approx. 3.5 oz; melted; I use dairy-free dark chocolate.
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.
Tine says
these oats turned out so creamy and naturally sweet from the date caramel. i have to make this one again
Ron says
I love dates and I knew i had to try this blended oats flavour when i saw it on IG. I tried it this morning and as expected it turned out really great!! i will make a batch again this weekend so i have stock ready in the fridge 😁