Salted Caramel Overnight Oats
Serves: 1 Serving
  • ⅓ cup rolled oats
  • ¼ cup unsweetened almond milk
  • 2 Tbsp caramel flavored almond creamer
  • 1 Tbsp chia seeds
  • ½ banana mashed
  • ½ tsp. cinnamon
  • Toppings: cacao nibs, chopped cashews, banana slices & caramel sauce
For the caramel sauce:
  • 1 cup full fat coconut milk
  • ⅓ cup coconut sugar
  • ½ tsp. sea salt
  • ½ tsp. vanilla extract (optional)
  1. Combine all ingredients (except for toppings) mixing well, cover tightly with a lid or plastic wrap and refrigerate overnight.
  2. To make the caramel sauce, combine coconut milk, coconut sugar and sea salt in a small saucepan and bring to a boil over medium-high heat. Once it starts to boil, reduce the heat and let the sauce simmer for about 40 minutes, stirring occasionally. (You may want to stir the sauce more frequently in the last 5 minutes to avoid the bottom from burning)
  3. Remove caramel sauce from heat and mix in the vanilla extract. Sauce will thicken as it cools.
  4. Spoon a tablespoon or two over top of the oats and store the leftover caramel sauce in a sealed airtight container in the fridge.
  5. Top the overnight oats with cacao nibs, chopped nuts and banana slices if desired. Enjoy!
Nutritional Information
Serving Size: 1 bowl + 1 Tbsp caramel sauce • Calories: 274 • Fat: 8.4 g • Saturated Fat: 0.7 g • Carbs: 43.6 g • Fiber: 7.7 g • Protein: 5.9 g • Sugars: 9.5 g • WW Freestyle Points: 9
Recipe by Eat Yourself Skinny at