Indulge in a nutrient-dense, plant-based breakfast that tastes like gourmet dessert. These Salted Caramel Overnight Oats pair fiber-rich rolled oats with a homemade, insulin-friendly coconut caramel for a balanced, high-energy start to your day.
This recipe transforms traditional oats into a decadent, dairy-free treat. By utilizing coconut sugar and full-fat coconut milk, we create a rich caramel sauce that avoids the refined sugars found in store-bought alternatives. The addition of chia seeds provides essential Omega-3 fatty acids, ensuring your morning meal is as functional as it is flavorful.
Ingredients
- 1/3 cup rolled oats
- 1/4 cup unsweetened almond milk
- 2 Tbsp caramel flavored almond creamer (vegan)
- 1 Tbsp chia seeds
- 1/2 banana, mashed (for natural creaminess)
- 1/2 tsp cinnamon
- Caramel Sauce: 1 cup full-fat coconut milk, 1/3 cup coconut sugar, 1/2 tsp sea salt, 1/2 tsp vanilla extract.
- Optional Toppings: Cacao nibs, chopped cashews, fresh banana slices.
*Expert Tip: Complex carbohydrates in rolled oats provide a slow release of glucose, preventing insulin spikes.
*Expert Tip: Chia seeds absorb up to 12x their weight in liquid, creating a thick, satisfying texture.
Instructions
- Base Preparation: In a glass jar, combine the rolled oats, almond milk, creamer, chia seeds, mashed banana, and cinnamon. Mix thoroughly until well combined.
- Setting: Seal the container tightly and refrigerate overnight (or for at least 4 hours) to allow the oats and chia seeds to fully hydrate.
- Homemade Caramel: In a small saucepan, whisk coconut milk, coconut sugar, and sea salt. Bring to a gentle boil over medium-high heat.
- Slow Simmer: Reduce heat to low and simmer for approximately 40 minutes. Stir occasionally, increasing frequency in the final 5 minutes to prevent scorching. The sauce is ready when it coats the back of a spoon.
- Final Touch: Remove from heat and stir in vanilla extract. Allow to cool completely (it will thicken significantly as it reaches room temperature).
- Assembly: Drizzle 1-2 tablespoons of the chilled caramel over the oats. Add cacao nibs, cashews, and fresh banana slices for texture.
Professional Notes
The prepared overnight oats can be stored in the refrigerator for up to 5 days, making them an ideal candidate for Sunday meal prep. The coconut caramel sauce will keep in an airtight container for up to 2 weeks.
While we do not recommend freezing the prepared oats (as the texture of the banana and almond milk may change), the caramel sauce can be frozen in silicone molds for up to 3 months. Thaw in the refrigerator before drizzling.
