Salted Caramel Overnight Oats drizzled with a simple homemade caramel sauce—easy to prepare the night before for a decadent, grab-and-go breakfast the next morning.
If you’ve ever wanted dessert for breakfast, these Salted Caramel Overnight Oats are exactly that—rich, creamy, and satisfying without a lot of morning fuss. The oats are mixed the night before in under five minutes and left to meld in the refrigerator, so when you wake up you can simply add toppings and enjoy. This version has a naturally creamy banana base and is finished with a small spoonful of a vegan caramel sauce for indulgent flavor without relying on processed syrups.
The caramel sauce is a highlight: made from just a few wholesome ingredients and cooked slowly until it becomes thick, glossy, and spoon-worthy. It’s vegan, gluten-free, and dairy-free, and it keeps well in the fridge. A little goes a long way—just a tablespoon or two makes each serving feel special.
Salted Caramel Overnight Oats
Prep Time: 5 mins | Cook Time (caramel sauce): 40 mins | Total Time: 45 mins | Servings: 1
Ingredients
- 1/3 cup rolled oats
- 1/4 cup unsweetened almond milk
- 2 Tbsp caramel-flavored almond creamer (or another flavored creamer of your choice)
- 1 Tbsp chia seeds
- 1/2 banana, mashed
- 1/2 tsp cinnamon
For the caramel sauce:
- 1 cup full-fat coconut milk
- 1/3 cup coconut sugar
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract (optional)
Toppings (suggested): cacao nibs, chopped cashews, banana slices, and a drizzle of caramel sauce.
Instructions
- Combine the rolled oats, almond milk, caramel-flavored almond creamer, chia seeds, mashed banana, and cinnamon in a jar or airtight container. Stir well to combine, press a layer of plastic wrap or a lid over the surface if desired, and refrigerate overnight (or at least 4–6 hours) to let the oats soften and the flavors meld.
- To make the caramel sauce, combine the full-fat coconut milk, coconut sugar, and sea salt in a small saucepan. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a low simmer.
- Let the sauce simmer very gently for about 40 minutes, stirring occasionally. During the last few minutes, stir more frequently to prevent sticking or burning. The sauce will reduce and thicken as water evaporates; it will continue to thicken as it cools.
- Remove the saucepan from the heat and stir in the vanilla extract, if using. Allow the caramel to cool slightly before using. Spoon a tablespoon or two over the prepared overnight oats when serving.
- Top the oats with cacao nibs, chopped cashews, banana slices, and any additional toppings you like. Enjoy chilled, or if you prefer a warm topping, drizzle warm caramel over the oats just before serving.
Tips: Anything added to the oats the night before will be absorbed and soften overnight, so if you prefer crunch, reserve nuts or cacao nibs until just before eating. The caramel sauce keeps well stored in an airtight container in the refrigerator for up to two weeks—use it to top fruit, pancakes, ice cream, or to dip apple slices.
Storage and Variations
Refrigerate any leftover overnight oats in a sealed container and consume within a couple of days for best texture and flavor. The caramel sauce is versatile—try swapping coconut sugar for a different unrefined sweetener if you prefer, or use a different nondairy milk or creamer to change the flavor profile. For added protein, stir in a scoop of your favorite plant-based protein powder or top with Greek yogurt if not following a dairy-free diet.
Nutrition (per serving)
- Serving: 1 bowl + 1 Tbsp caramel sauce
- Calories: 277 kcal
- Carbohydrates: 45.5 g
- Protein: 5.9 g
- Fat: 8.4 g
- Sodium: 362.3 mg
- Fiber: 8.4 g
- Sugar: 8.6 g
Nutrition information is automatically calculated and should be used as an approximation.
This recipe delivers a dessert-like breakfast that still uses whole ingredients and simple pantry staples. It’s quick to assemble, makes mornings easier, and offers plenty of room for customization—try different toppings, flavored creamers, or mix-ins to make it your own. If you try this version, tag your photos and share your twist on the recipe so others can get inspired.