Recipe · By Liz Douglas
Date Caramel Blended Oats
breakfastoatsdate caramelchocolateveganno bake
- Ingredients
- 13
- Method
- 7 steps
- Collected
- 2026-08-29
01
Ingredients
Date caramel
- 1⅔ cups dried pitted dates (about 250 g)
- 2 cups boiling water
- ⅛ tsp salt (optional)
Blended oats
- 2 cups rolled oats (about 180 g)
- 1 cup reserved date-soaking water
- 1 cup plain unsweetened soy or coconut yoghurt (about 225 g)
- 2 tbsp almond butter (about 45 g; optional)
- 2 tbsp prepared date caramel
- 3 tbsp chia seeds (about 30 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Topping
- 4 tbsp prepared date caramel
- 100 g dark chocolate, melted
02
Method
- Put the dates in a medium heatproof bowl, pour over the boiling water and soak for 20 minutes.
- Drain the dates, reserving the soaking water. Blend the softened dates with 1 tablespoon of the reserved water until smooth, stopping to scrape down the sides and adding only as much extra water as needed for a thick caramel. Mix in the optional salt.
- Add the rolled oats, 1 cup reserved date-soaking water, yoghurt, optional almond butter, 2 tablespoons date caramel, chia seeds, vanilla and salt to a high-powered blender.
- Blend on high for 30–60 seconds, until thick and smooth like a pourable batter.
- Divide evenly between four jars or containers and smooth the tops.
- Spoon 1 tablespoon date caramel over each portion, then drizzle each with one-quarter of the melted dark chocolate.
- Cover and refrigerate for at least 2 hours, until chilled and set. Break through the chocolate top to serve.
03
Sources & attribution
- Liz Douglas, “Date Caramel Blended Oats” — YouTube Short
- Liz Douglas, Date Caramel Blended Oats — complete recipe and nutrition information
- Liz Douglas, Date Caramel — date-caramel quantities and preparation
- The video description linked to the creator’s full recipe; the transcript and video were used to confirm the texture and finished presentation.