Skip to main content

Snickers-inspired overnight oats with date caramel and a chocolate shell

Athina Kontos shares an easy and healthy overnight oats breakfast recipe with a chocolatey twist 
  • Yield

    Serves 1

Ingredients

Ingredients

50g whole rolled oats (gluten free if preferred)
100 ml milk of choice (dairy, oat, soy, almond, cashew)
3 tsp cocoa powder
2 tsp maple syrup
1 ½  tsp peanut butter
3 pitted medjool dates
15g chopped peanuts (if you are using salted peanuts leave out the salt below)
Pinch of salt
1 ½  tsp melted coconut oil
  1. Method

    Step 1

    Place the pitted dates in a heat-proof bowl and cover with freshly boiled water, leave to soak while you prepare the rest of the ingredients.

    Step 2

    In a bowl, mix the oats with 1 ½ tsp cocoa powder and 1 tsp maple syrup. Spoon into a cup or jar and smooth out the top. Set aside.

    Step 3

    Drain the dates. Using a blender or hand-blending with a fork, mix the dates and peanut butter until a paste or thick “caramel” is formed. It doesn’t have to be super smooth, but if you are using a blender a creamier texture can be achieved quickly.

    Step 4

    Use a spatula to transfer the date caramel to the jar or cup, spreading it in an even layer on top of the oats. Set aside.

    Step 5

    Next, melt your coconut oil in the microwave or on the hob. While it is still hot, mix in the remaining cocoa powder and maple syrup. Add a pinch of sea salt. It should turn glossy quite quickly and once it is free of lumps, pour onto the top of your caramel layer. Use a spoon to make sure the whole layer is covered evenly.

    Step 6

    Add a sprinkle of chopped peanuts and leave to set in the fridge for 8-10 hours or overnight.

    Step 7

    By the morning, the top layer should have become solid. Use a spoon to crack through the top and enjoy!