German Chocolate (medjool date) overnight oats


We know...adding dates to any recipe can sound a little strange but you’ll find that many vegan and low fat recipes use dates as a substitute for things like butter and sugar and the dates actually make the recipe super tasty!! So give this Overnight Oats recipe a try using dates and see how you like it, the possibilities are endless from there! (This recipe should be made at night and kept in the fridge until breakfast time)


Ingredients:


Medjool Date Paste

1 cup (200g) pitted medjool dates

2/3 cup warm water


Chocolate Overnight Oats

1/2 cup rolled oats

1 cup almond milk

2 tbsp chia seeds

2 tbsp Medjool date paste (above)

3 tbsp cacao powder

1/8 tsp salt


Caramel Pecan Coconut “Frosting”

2 tbsp cup chopped pecans

2 tbsp unsweetened shredded coconut

1/4 cup Medjool date paste (above)


Instructions


1. Blend the dates and water in a high speed blender until smooth. Transfer to a glass jar, you will have some left over but it keeps in the fridge for a couple of weeks.


2. In a bowl, whisk together the oats, almond milk, chia seeds, 2 tbsp date paste, cacao powder, and salt. Cover and refrigerate overnight.


3. The next day, stir together the 1/4 cup date paste with the pecans and shredded coconut. Layer the chocolate overnight oats with the pecan/coconut mixture into 2 jars.


4. Enjoy!



Recipe and photo courtesy of: feasting on fruit

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