Samoas Baked Oatmeal
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Love coconut, caramel and chocolate? You will adore this healthy Samoas baked oatmeal. It’s made with coconut milk, date caramel and a chocolate drizzle.
If you know me at all you know that Samoas are my absolute weakness. Every year when Girl Scout cookie season rolls around I am the first one at the door and the last one to stop eating them.
Over the years I have had so much fun recreating that iconic coconut, caramel and chocolate combination at home with my kids, from our favorite homemade samoas to these ridiculously fun apple samoas that Olivia asks for on repeat. So it only made sense to turn that same flavor into this samoas baked oatmeal and honestly it might be my favorite version yet!
Table of Contents
Why I Love This Samoas Baked Oatmeal
- Tastes like dessert for breakfast: Coconut, caramel and chocolate all in one bowl. If you love this flavor combination as much as I do you are also going to be obsessed with my samoa energy balls for a fun no-bake snack version.
- The date caramel is everything: So simple to make and adds a rich gooey sweetness that takes this whole dish to another level entirely.
- Perfect for meal prep: Make a batch on Sunday and breakfast is handled all week. If you want another easy Samoa inspired breakfast to rotate in, my samoas overnight oats are just as easy and equally delicious.
- Wholesome ingredients only: No refined sugar, no butter, no processed ingredients. Just real food that happens to taste absolutely incredible.
“This is an awesome recipe. I don’t often leave reviews but I felt compelled to in this case. I have not had dates often and didn’t think that I liked them. The combination of the date caramel and chocolate is so delicious. I definitely recommend making it.”
Ingredients Needed
- old fashioned rolled oats – the base of this baked oatmeal. Old fashioned rolled oats are the way to go here for the best texture.
- coconut milk – adds a rich, creamy base that really enhances the coconut flavor throughout the whole dish. Full-fat coconut milk is recommended for the best results but lite coconut milk works too.
- eggs – help bind everything together and give the oatmeal structure so it slices cleanly into portions.
- maple syrup – adds natural sweetness without any refined sugar. Honey works as a substitute if that is what you have on hand.
- coconut oil – adds moisture and a subtle coconut flavor that ties everything together beautifully.
- unsweetened shredded coconut – scattered on top before baking so it toasts up into a perfectly golden, nutty layer. Do not skip the toasting step, it makes a huge difference in flavor.
- date caramel sauce – this recipe is super simple (only 4 ingredients) and worth making!
- dark chocolate chips – melted and drizzled over the top for that classic Samoa cookie finish. I love using Lily’s dark chocolate chips for a lower sugar option but any dark chocolate works.
Find the full ingredient list with measurements in the recipe card below.
How to Make Samoas Baked Oatmeal
- Step 1: Preheat the oven to 375°F and spray an 8-inch square baking dish with cooking spray. Make the date caramel by blending soaked dates with water and a pinch of salt until smooth and creamy. Set aside.
- Step 2: In a large bowl combine the oats, coconut milk, eggs, maple syrup, coconut oil, vanilla, baking powder and sea salt. Stir until well combined then pour into the prepared baking dish.
- Step 3: Scatter shredded coconut evenly over the top and bake for 40 minutes until the oatmeal is set and the coconut is toasted and golden.
- Step 4: Remove from the oven and let cool for a few minutes. Melt the chocolate chips with coconut oil and drizzle over the top along with the date caramel. Serve and enjoy!
Brittany’s Tips
- Soak your dates before blending: If your dates are on the drier side, soak them in warm water for 10 to 15 minutes before blending. This makes the date caramel so much smoother and creamier without any chunks.
- The date caramel makes more than you need: That is a good thing! Store the extra in the fridge for up to two weeks and use it on everything. It is incredible drizzled over yogurt, stirred into oatmeal, or used as a dip for apple slices.
- Do not rush the coconut toasting: The shredded coconut on top needs the full 40 minutes to get properly golden and toasted. If you pull the oatmeal out early the coconut will be pale and chewy instead of crispy and nutty which is where all the flavor lives.
- Let it cool before slicing: The oatmeal needs a few minutes to set up after coming out of the oven. Slicing too early will give you crumbly portions that fall apart. Give it at least 5 to 10 minutes and it will slice cleanly every time.
How to Store & Reheat Leftovers
Refrigerator: Store leftover Samoa baked oatmeal in an airtight container in the refrigerator for up to 5 days. Store the date caramel separately so you can drizzle it fresh on each portion.
Reheating: Reheat individual portions in the toaster oven at 350°F for 5 to 10 minutes for the best results. The microwave works too, just heat in 30 to 60 second intervals until warmed through. Add a fresh drizzle of date caramel and chocolate before serving.
Frequently Asked Questions
Absolutely. This is one of the best meal prep breakfasts you can make. Bake it on Sunday, portion it out, and store in the fridge for up to 5 days. Just add the chocolate and caramel drizzle fresh on each portion before eating.
You can but the texture will be softer and less hearty than when made with old fashioned rolled oats. Rolled oats are strongly recommended for the best result.
Yes and I actually recommend it! The date caramel keeps in the fridge for up to two weeks so you can make a big batch and have it ready to go whenever you need it.
The date caramel is really what makes this recipe special and I strongly recommend giving it a try. If you absolutely need a substitute, a drizzle of almond butter or peanut butter with a little maple syrup mixed in can work as a quick swap, but the flavor will be different.
More Baked Oatmeal Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Samoas Baked Oatmeal with Date Caramel
Ingredients
- 2 cups old fashioned rolled oats
- 1 15oz can regular or light canned coconut milk (about 1 and ¾ cups)
- ¼ cup date caramel, see recipe below
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 Tablespoon ground flaxseed
- ½ cup applesauce
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla
- 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*
- ½ teaspoon sea salt
- ½ teaspoon vanilla
- ¾ cup unsweetened almond or oat milk + more if needed
Instructions
- 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.8 medjool dates, ½ teaspoon sea salt, ½ teaspoon vanilla, ¾ cup unsweetened almond or oat milk + more if needed
- Preheat the oven to 375°F.
- Spray an 8×8 square baking dish with cooking spray.
- In a large bowl, mix together the oats, coconut milk, date caramel, baking powder, sea salt, flaxseed, applesauce, coconut oil and vanilla.2 cups old fashioned rolled oats, 1 15oz can regular or light canned coconut milk (about 1 and ¾ cups), ¼ cup date caramel, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 Tablespoon ground flaxseed, ½ cup applesauce, 1 Tablespoon melted coconut oil, 1 teaspoon vanilla
- Add 2 Tablespoons shredded coconut and 2 Tablespoons chocolate chips and stir until just combined.2 Tablespoons unsweetened shredded coconut + more for topping oatmeal, 2 Tablespoons chocolate chips
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter shredded coconut on top.
- 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.
- 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.2 Tablespoons chocolate chips, ¼ teaspoon coconut oil to thin chocolate, extra date caramel
- Serve immediately with chocolate and date caramel sauce drizzle.
Video
Notes
- Recipe works best fresh, soft medjool dates. If dates are dry or hard, you can soak them in water for about 30 minutes, drain and then use them in the recipe.
- If you’re using the smaller deglet noor dates, you’ll need to use more! This is something you can play around with to get the caramel sauce thickness you’re looking for.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster oven at 350°F for 5 to 10 minutes or microwave in 30 to 60 second intervals until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Whoa, this baked oatmeal is crazy good! I will definitely be adding it to the weekly meal prep rotation! I’d also love to make it next time we’re able to have friends over for breakfast. It tastes decadent, but I love knowing it’s full of nutrition!
Woo! So glad you loved this recipe, Rae. Thanks for the review. I so appreciate it!
This was superb!! It was fun to make with the variety of flavors that go together so well! I used unsweetened shredded coconut and water to make my own milk. I figured I wouldn’t need to strain it then the pulp went right into to oatmeal bake. It couldn’t have tasted better!
Woo! So glad you loved this recipe, Michele. Thanks for the review. I so appreciate it!
Hands down the best baked oatmeal I’ve ever made.
Yay!! So glad you loved this one, Laura. Thanks for the review. I so appreciate it!
YUM! Tasted like dessert without the guilt! So good and easy!
So glad you loved this recipe, Abigail! Thanks for the review. I so appreciate it!
That date caramel sauce though… this recipe is so darn good!
Isn’t the caramel sauce everything?! So glad you loved this recipe. Thanks for the review, Debbi. I appreciate it!
Excellent!
This is my favorite!!! And them the carrot cake baked oatmeal! 💖💖💖
Woo so glad you loved this one, Natasha. Thanks for the review. I so appreciate it!
This is my absolute favorite of your baked oatmeal recipes. I have a serious sweet tooth, and this is the perfect guilt free recipe to please that sweet tooth. The date caramel is delish and pair perfect with this recipe!
Woo!! So glad you’re loving this recipe, Melissa. Thanks for the review. I appreciate it!
Every EBF baked oatmeal I’ve made is delicious! My family all LOVED this. The date caramel is amazing! Everyone wanted to eat it with a spoon. Definitely will be making this again!
Ahh yay!! So glad this baked oatmeal was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it!
Delicious! My husband and I thoroughly enjoyed this recipe. The date caramel sauce is AMAZING! So good! 🙂
I’m so glad this recipe was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it!