Sticky Toffee Pudding Overnight Oats

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 20

Total Time 20

Servings servings

Calories 392kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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