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Caramel Apple Overnight Oats (with Date Caramel!)

Course Breakfast
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 servings
Author Molly (Spices in My DNA)

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

  1. 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.
  2. 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.

  3. 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.
  4. To serve oats, top with fresh chopped apples, a spoonful of date caramel, and a sprinkle of cinnamon!