Samoas Baked Oatmeal with Date Caramel
Samoas baked oatmeal made with coconut milk, toasted shredded coconut, a rich date caramel drizzle and melted chocolate on top. A wholesome indulgent feeling breakfast that is perfect for meal prep all week long.
Servings: 6
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 8x8 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
Serving: 1/6 of recipe | Calories: 282kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Fiber: 5g | Sugar: 18g