Start your day on a sweet note with this Salted Date Oatmeal, made with hearty steel-cut oats, banana slices, dates, cinnamon and sea salt.
I was going to call this recipe salted caramel oatmeal, but I thought it was a little misleading since there’s no actual caramel involved so Salted Date Oatmeal it is!
That said, Medjool dates definitely have a caramel flavor and can totally pass for caramel in certain situations. Like in these chocolate turtles — you seriously can’t tell there’s no actual caramel involved.
And just because the name of this oatmeal doesn’t have caramel in it doesn’t mean it’s not packed with caramelly date goodness. <– I realize caramelly isn’t technically a word but I like it so I’m using it. 😉
Both the bananas and dates sort of melt while you heat the oats so they get soft, gooey and extra sweet. Perfect for those of us that craving something warm and sweet for breakfast but still want it to be on the healthy side.
All the sugar in this oatmeal comes from the dates and bananas so it’s 100% natural and the fruit also provides a good amount of nutrition (fiber, vitamins, minerals, etc). Obviously a much better choice than pure table sugar.
If you’re watching your sugar intake you can certainly use less of the fruit — maybe only use 1/2 of a banana or skip the banana all together. Just don’t skip the dates because they’re what make this Salted Date Oatmeal.
I should also note that I use the overnight cooking method for the steel-cut oats. It’s the same method I use for my creamy steel-cut oats recipe and it’s my absolute favorite way to cook steel-cut oats. It’s really simple and makes for quick reheating.
For this recipe you prep the oats the night before and simply add the banana, dates, cinnamon and salt the next morning. Cook the oats for about 5-7 minutes and you’re ready to portion into a bowl, top with your favorite toppings and dive in.
If you’re a fan of salted caramel desserts and/or sweet and savory combos you will LOVE this oatmeal creation. I can’t wait for you to try it.
Place oats and water into a saucepan and bring to a boil, watching carefully so the water doesn’t boil over. Turn down heat quickly and allow the oats to simmer for 1 minute. Remove from heat. Cover with a lid and let stand overnight at room temperature.
The next morning, uncover the saucepan and stir in banana slices, chopped dates, cinnamon and sea salt. Bring oats to a simmer over medium heat, stirring frequently until the oatmeal is cooked and creamy, about 5-7 minutes. Portion the oatmeal into bowls. Dress with toppings of choice. I used almond butter, chopped dates, chia seeds and hemp seeds.
Serving Size:1 cup
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