Love coconut, caramel and chocolate? You will adore this healthy Samoa baked oatmeal. It’s made with coconut milk, date caramel and a chocolate drizzle.

I’m not sure how it took me so long to combine two of my favorite foods but here we are… Samoas + baked oatmeal had a baby and it’s delicious! This breakfast recipe is sweet, but still pretty healthy and really hits the spot. I’d like to personally request this at all brunches moving forward! I’m calling it now: this Samoa baked oatmeal will be the new cinnamon roll. 😜

Here’s What You Need:

• old fashioned rolled oats
• coconut milk – we’re using canned coconut milk for this recipe – regular or light.
• date caramel sauce – this recipe is super simple (only 4 ingredients) and worth making!
• ground flaxseed
• applesauce
• coconut oil, vanilla extract, baking powder and sea salt.
• unsweetened shredded coconut
• chocolate chips – I like Enjoy Life or Lily’s chocolate chips

The Star of the Show…

In my opinion, the date caramel sauce is the star of this recipe! I’ve used it in my salted caramel oatmeal and on my apple nachos but I figured it needed to make an appearance with a baked oatmeal recipe too!

While it is an extra step it’s super simple and only slightly more difficult than buying a caramel sauce at the store. And the ingredients for my homemade date caramel are waaay better than the ingredients you’ll find in store-bought caramel. Most have high fructose corn syrup, preservatives and food coloring.

For the date caramel, all you have to do is blend all ingredients in a high powered blender or food processor (affiliate link). You’ll have a caramel sauce made out of whole food ingredients in no time at all. Highly recommend keeping a stash of this caramel in the fridge at all times.

Meal Prep Oatmeal? Heck Yes!

One of my favorite things about baked oatmeal is that it is perfect for meal prep. The entire recipe (besides the date caramel) can be mixed in one bowl. Then you simply bake it and portion out your servings. Let the baked oatmeal cool completely before putting it in an airtight container and storing in the refrigerator for up to five days. When you’re ready to enjoy, you can eat cold or reheat it. My personal favorite way to reheat baked oatmeal is to pop it in the toaster oven. Then I like to add a splash of milk and top with an extra drizzle of date caramel sauce!

Here Are More Baked Oatmeal Recipes to Try:

• Strawberry Banana Baked Oatmeal
• Chocolate Baked Oatmeal
• Carrot Cake Baked Oatmeal
• Peanut Butter Banana Baked Oatmeal
• Peach Baked Oatmeal

If you make this Samoa baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Samoa Baked Oatmeal

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★★★★★

5 from 4 reviews

• Author: Brittany Mullins
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6

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Description

Love coconut, caramel and chocolate? You will adore this healthy Samoa baked oatmeal. It’s made with coconut milk, date caramel and a chocolate drizzle.

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Ingredients

• 2 cups old fashioned rolled oats
• 1 (15oz) can regular or light canned coconut milk (about 1 and ¾ cups)
• 1/4 cup date caramel (see recipe below)
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 Tablespoon ground flaxseed 
• ½ cup applesauce
• 1 Tablespoon melted coconut oil
• 1 teaspoon vanilla extract
• 2 Tablespoons unsweetened shredded coconut + more for topping oatmeal
• 4 Tablespoons chocolate chips, divided
• ¼ teaspoon coconut oil to thin chocolate
• extra date caramel, for drizzling

Date Caramel 

• 8 medjool dates, pitted*
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 3/4 cup unsweetened almond or oat milk + more if needed

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Instructions

1. Make date caramel by adding all ingredients into a high powered blender or food processor (and blend until mixture is smooth and there are no date chunks detectable. Add additional milk until the date caramel is thin enough to drizzle, but not too thin.
2. Preheat the oven to 375°F.
3. Spray an 8×8 square baking dish with cooking spray.
4. In a large bowl, mix together the oats, coconut milk, date caramel, baking powder, sea salt, flaxseed, applesauce, coconut oil and vanilla. 
5. Add 2 Tablespoons shredded coconut and 2 Tablespoons chocolate chips and stir until just combined. 
6. Carefully pour oatmeal mixture into the prepared baking dish.
7. Scatter shredded coconut on top.
8. Bake for 40 minutes, or until the oatmeal bake has set and flakes are toasted and golden. Remove from the oven and let cool for a few minutes.
9. While cooling, add 2 Tablespoons of chocolate chips to a microwave safe container with the coconut oil. Heat in the microwave in 30 second increments until melted. Drizzle chocolate over the baked oatmeal. Then drizzle date caramel sauce over top. 
10. Serve immediately with chocolate and date caramel sauce drizzle. 
11. For leftovers, let the baked oatmeal cool completely before covering or transferring to storage containers. The baked oatmeal should keep for 4-5 days in the fridge.

• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 282
• Sugar: 18g
• Fat: 13g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 6g

Keywords: Samoa baked oatmeal