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These Sticky Toffee Pudding Overnight Oats combine a creamy, warmly spiced oat and chia blend with a sweet date caramel drizzle. All the decadence of the classic dessert in a cozy, make-ahead fall breakfast! Vegan; Gluten-Free and Nut-Free Options.
If you love my Vegan Sticky Toffee Pudding, then you have to try this Sticky Toffee Pudding Oatmeal! This creamy, chilled breakfast pairs a spiced oat and chia seed base with a date caramel sauce. It’s the best make-ahead breakfast for busy mornings when you’re craving cozy flavor without a ton of effort.
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Overnight Oats Meet a Timeless Dessert
Christmas 2025 was the first time I tested my Vegan Sticky Toffee Pudding recipe, and it instantly became my new favorite dessert. Picture a ridiculously moist spiced cake soaked in a gooey toffee sauce and served warm with vanilla ice cream on top. I’m craving a slice just thinking about it!
Thankfully, these Vegan Sticky Toffee Pudding Overnight Oats are here to save my sweet tooth. This recipe combines two of my favorite things: vegan sticky toffee pudding and dessert for breakfast. Made with a date caramel sauce and a creamy, warmly spiced oat base, they’re both sweet and satisfying.
Served chilled from the fridge but packed with cozy fall spices, these oats are perfect for late summer, when you’re starting to crave those cold-weather flavors but it’s still too warm for hot oatmeal. If you’re anything like me, you’ll want to meal prep a few jars and enjoy them for breakfast all week long!
Ingredients for Sticky Toffee Pudding Oats
The ingredients are broken down into two categories: the date caramel and the spiced overnight oats. You only need 10-ish easy-to-find ingredients for both, including:
- Medjool Dates: a staple of any sticky toffee pudding recipe. The dried dates are soaked in water to soften them up before they’re blended with milk, miso paste, and vanilla for the date caramel. Deglet Noor dates work just as well here, but they’ll take slightly longer to soften.
- Milk: opt for a creamy plant milk, like soy milk, cashew milk, or full-fat oat milk. The creamier or fattier the milk is, the more decadent (AKA dessert-like) your oats will be.
- Ground Spices: a blend of cinnamon, ginger, and nutmeg makes the oats extra cozy and adds more depth of flavor. Real sticky toffee pudding isn’t made with any ground spices at all, so feel free to leave them out for a more traditional flavor.
- Quick Cooking or Rolled Oats: use whatever you have on hand. Personally, I love a 50-50 mix of instant and old-fashioned rolled oats for that perfect chewy-creamy texture. Steel-cut oats will not work here.
How to Make Sticky Toffee Pudding Overnight Oats
- Soak the dates in boiling water for 10 minutes.
- Blend the soaked dates with the milk, vanilla, and miso until it’s a thick paste.
- Whisk some of the date caramel with the molasses, milk, and ground spices. Add the oats and chia seeds, mix again, and set the mixture aside to thicken.
- Divide the oat mixture into jars. Top with the remaining date caramel, then seal the lids shut and chill in the fridge until you’re ready to serve.
Serving Suggestions
On hot late summer days when I’m secretly wishing for fall, I reach for a jar of these cozy sticky toffee oats. Sprinkled with toasted pecans or walnuts and paired with a glass of this Pumpkin Chai Bubble Tea, it feels like fall arrived early in my kitchen.
Or, if you really want to go all out with the dessert-for-breakfast vibe, go ahead and serve your oats with a scoop of vegan vanilla ice cream or a dollop of vegan vanilla yogurt. How fun is that?!
Prefer your oats warm? Even though these are designed to be enjoyed chilled straight from the fridge, they’re delicious served warm, too. Just microwave the uncovered glass jar in 30-second intervals, stirring in between, until heated through.
If you’re looking for more comforting vegan overnight oat recipes, you’ll also love these Apple Pie Overnight Oats, these Pumpkin Spice Latte Overnight Oats, and these Carrot Cake Overnight Oats!
How to Store Overnight Oats
Remember to let the oats soak in the fridge for at least 4 hours before serving. This way, the oats and chia seeds will have lots of time to absorb the liquid and soften. The sealed jars will keep in the fridge for up to 5 days.
They should be creamy and ready to enjoy right out of the fridge. If the texture feels a bit thick, simply stir in a splash of plant milk to thin it to your liking.
Substitutions and Variations
- Gluten-Free Option: Some oats are processed with wheat products, so make sure you use certified gluten-free oats if you need this recipe to be 100% gluten-free.
- Medjool Date Substitute: Deglet Noor dates, while not as soft, will work as a substitute. You may just need to soak them for an extra 5 minutes or so. Pitted prunes will also work in the date caramel if you’d prefer the oats to be less sweet, but the recipe won’t really taste like sticky toffee pudding.
- Nut-Free Option: Use nut-free milk to keep this recipe nut-free (soy milk is my favorite).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sticky Toffee Pudding Overnight Oats
Ingredients
For the Date Caramel: (makes 3/4 cup)
- 1/2 cup pitted medjool dates about 6-7 dates
- 1/2 cup creamy plant-based milk, plus more as needed
- 1/2 teaspoon white miso paste or sub 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Overnight Oats:
- 1/3 cup date caramel above (plus more for topping)
- 1 tablespoon molasses
- 2 cups unsweetened non-dairy milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger optional
- 1/8 teaspoon ground nutmeg optional
- 1/4 teaspoon kosher salt
- 2 1/2 cups quick-cooking or rolled oats* gluten-free if needed
- 2 tablespoons chia seeds
Instructions
- Prep: Add the dates to a heat-safe bowl and cover with boiling water; let soak for 10 minutes while you prepare the other ingredients, then drain.
- Date Caramel: Add the dates to a bullet blender (best) or small food processor along with the milk, vanilla, and miso paste or salt. Blend until a thick paste forms; add additional milk or water in 1 tablespoon increments, if necessary.
- Make the Oats: Add 1/3 cup of the prepared Date Caramel to a large bowl along with the molasses, milk, cinnamon, ginger, nutmeg, and salt. Whisk well until combined. Add the oats and chia seeds to the bowl and mix again. Let sit for at least 10 minutes, to allow the oats and chia to thicken.
- Portion: Stir the oat mixture one final time, then divide between glass serving jars. Top each jar with an equal portion of the remaining date caramel.
- Serve & Store: Let the oats chill in the refrigerator overnight, or for at least 4 hours, before serving for the best texture. Store leftovers in the fridge for up to 5 days.
Recipe Notes
- Nut-Free: Use a nut-free milk to keep this recipe nut-free; I prefer to use soy milk.
- Medjool Date Substitutions: I prefer to use medjool dates as they tend to have the softest texture, but deglet noor dates will work as well – you may just need to soak them longer. You can also swap the dried dates with pitted prunes for a slightly less sweet variation, though the recipe will taste less like sticky toffee pudding.
Nutrition
