These baked oats are one of our favourite breakfasts.
We love oats! They really do make the best breakfast. For the longest time, we’ve only had them as porridge or overnight oats. However, recently, we’ve started experimenting with baked oats. It’s been such a game-changer! The oats mixed with dairy-free milk and heat from the oven turns the mixture almost cake-like. It’s a bit like having a dessert for breakfast…and we’re not complaining! The top of the oats form a delicious crispy topping in the oven and then underneath are soft, warm, fluffy oats. It’s definitely our new favourite way to cook oats! For this recipe, we’ve mixed oats with cocoa powder and a homemade salted caramel date sauce. I know, it sounds so good, right?! Topping these chocolaty oats is a spoonful of peanut butter, a drizzle of salted caramel sauce and some chopped dates. Feel free to experiment and add things like fresh berries or chopped nuts, for example.
These salted caramel chocolate oats are super simple.
Although the total time to make these is 40 minutes, 25 of them are spent in the oven cooking. This means you can get on with other things whilst they’re cooking away. This recipe is perfect for your weekday breakfasts, and we always look forward to eating it, which is so important for those busy days! The salted caramel date sauce really makes this dish for me. It goes perfectly with the chocolate, and the peanut butter just makes this a match made in heaven.
This recipe is:
- chocolatey, peanut butter & salted caramel goodness
- warming and filling
- perfect for a sweet breakfast
- vegan & dairy-free
- simple and easy
Salted Caramel Chocolate & Peanut Butter Baked Oats
- 75 g chopped dates
- 100 g oats
- 2 tbsp cocoa powder
- 100 ml oat milk
- 100 ml water
- 1/2 tsp salt
- 2 tbsp almond milk
- 2 tbsp peanut butter
- chopped dates
- cacao nibs
- frozen berries
- Preheat the oven to 180 degrees.
- Place the chopped dates in a bowl and cover with boiling water. Cover with a plate and leave for 10 minutes.
- In a separate bowl, mix the oats and cocoa powder. When that’s combined, add in the oat milk and water and mix them together. Put the bowl to one side.
- Drain the water from the dates, then place them in a blender. Add in the salt and almond milk and blend on high until smooth caramel sauce has formed.
- Get your bowl of oats, then add half the date caramel mixture, leaving half back to top your baked oats with. Stir to combine. Divide the oat mixture into oven proof bowls. Then, add a tablespoon of peanut butter into the middle of each bowl of oats. Push it down so that it sits in the mixture and is level with the oats.
- Place the bowls into the oven and cook for 25 minutes. Remove them from the oven and top with a spoonful of the caramel mixture, chopped dates, cacao nibs and berries.
- 14.8g protein
- 66.8g carbs
- 16.3g fat