You like dessert for breakfast?
Well, then this recipe is definitely for you, just keep on reading. It doesn’t get much better than that sweet nutty flavor you get from all things salted caramel so why not combine that goodness with a classic and wake up next day to a deliciously decadent breakfast.
The thing we love about overnight oats is that they take up less than 5 minutes and there is absolutely no cooking involved. You just put all your ingredients in the mix the night before and wake up to a ready-to-be-enjoyed delicious breakfast! Do remember, anything you add to your oats will become absorbed overnight. So if you like a good crunch, mix your crunchiness in right before eating.
There are endless varieties of toppings that you could add to these oats. For this particular recipe, we gave it a hit of luxury by sprinkling some chopped cashews, cacao nibs, sliced bananas and that lunches drizzle of homemade caramel sauce. It is easy to make and much healthier than store-bought caramel. The key to making this sauce is cooking it low and slow for about 40 minutes until it becomes creamy and thick. You can keep that in mind when deciding on the best time to make it.
Obviously, this dish is definitely more dessert-based, and a breakfast to indulge in on special mornings or lazy Sunday’s. We had to share this recipe with you guys because it’s too good to pass up on. These overnight oats with homemade caramel sauce are made with all clean, wholesome ingredients and dairy-free, refined-sugar free and vegan.
⅓ cup Rolled Oats
¼ cup unsweetened Almond Milk
2 tbsp caramel flavored Almond Creamer
1 tbsp Chia Seeds
½ banana - mashed
½ tsp Cinnamon
Toppings: cacao nibs, chopped cashews, banana slices & caramel sauce
1 cup full fat coconut milk
⅓ cup coconut sugar
½ tsp sea salt
½ tsp vanilla extract (optional)
Combine all ingredients (except for toppings) mix well, cover tightly with a lid or plastic wrap and refrigerate overnight.
In a small sauce pan; combine coconut milk, coconut sugar and sea salt. Bring to a boil over medium-high heat. Once it starts to boil, reduce heat and let the sauce simmer (about 40 minutes) stirring occasionally. Stir the sauce more frequently in the last 5 minutes to avoid the bottom from burning.
Remove caramel sauce from heat and mix in the vanilla extract. Sauce will thicken as it cools.
Spoon a tablespoon or two of the caramel over top of the oats and store the leftover caramel sauce in a sealed airtight container in the fridge.
Top the overnight oats with cacao nibs, chopped nuts and banana slices if desired.
Vegan, Gluten-free, and Dairy-free
Caramel sauce can be stored in the fridge for 2 weeks.
(1 serving + 1 tbsp caramel sauce)
5.9g Protein | 7.7g Fiber | 8.4g Fat | 43.6g Carbs | 9.5g Sugar | 274 Calories