Very chocolate-y overnight oats swirled with date caramel, and topped with chopped nuts and sprinkles.
This breakfast was an idea that came to me when I saw this on the Huffington Post: 10 Things Obama Can Teach Us About Eating Ice Cream.
My first thought was, ‘Are there any non-awkward pictures of people eating?’. My second thought was, ‘I know he’s the President and all, but can’t we let the man enjoy an ice cream without taking a picture?’
Then I moved on from my feelings of sympathy and started thinking about how I could turn ice-cream into oatmeal. Or oatmeal into ice-cream. Whatever the correct sentence structure is, I needed to do it. And do it now!
A few things mixed together, and voilà: chocolate fudge overnight oats with some healthier caramel swirled in.
This is probably as close as you’re going to get to eating ice cream for breakfast without feeling like you’ve gone nuts. Except – in my humble opinion – it’s actually a lot better than ice cream.
Now I think about it, I have eaten ice cream for breakfast (many years ago). I was seven or eight years old, it was the summer, and I was at home with my older brother as both my parents were at work. There was leftover raspberry jello (jelly) in the fridge and chocolate ice cream in the freezer. So I put them together and had one hell of a breakfast.
All these years later, I look back on that and think, ‘Good grief, Claudia!’ But as a kid, I thought it was ingenious.
As I mentioned earlier, the caramel is healthier than you may expect – it’s made from dates and yogurt! The caramel is made by mixing date puree and Greek-style vanilla yogurt. To make date puree, all you need to do place some medjool dates in a food processor (or blender), and process until smooth. If the dates aren’t blending easily, add a few drops of water.
And if you’re someone you thinks once-you’ve-gone-salted-you-can’t-go-back, add some salt to your caramel!
While I tried to make sure this breakfast was on the healthy side, there are some melted chocolate chips in the overnight oats. This helps create the whole ‘chocolate fudge’ effect. Omit them if you must, but don’t forget to live a little! And if you use dark chocolate chips, you’ll be getting some antioxidants – as well as one of the best mood-boosters in the universe.
Plus, you know, chocolate is delicious.
This post was updated (with new pictures) in November 2015.
- For the overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds
- 1 tablespoon cocoa powder
- 2 - 3 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ cup Greek-style yogurt
- 1 tablespoon chocolate chips, melted and cooled slightly
For the caramel
- 1 - 2 tablespoons date puree
- 1 tablespoons Greek-style vanilla yogurt
- Chopped nuts
- Fresh and/or candied fruit
- In a bowl or container, combine the rolled oats, chia seeds, cocoa powder, maple syrup, vanilla extract and milk. Add the yogurt, and mix until completely combined. Stir in the melted chocolate chips.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir in a little extra milk if the overnight oats are too thick.
- To make the caramel, mix together the date puree and vanilla yogurt. For a richer caramel, add more date puree.
- Gently swirl the caramel into the overnight oats. Top the oats with chopped nuts, sprinkles and some fresh (or candied) fruit. Enjoy!
To make date puree, use a blender or food processor to puree 1 cup of soft medjool dates. If your dates are not soft and sticky, soak them in warm water for 10 - 15 minutes first. If the dates aren’t blending well, add a tablespoon or two of warm water.
The caramel can be prepared the night before, and left in the fridge.
For the overnight oats, feel free to use either plain or vanilla yogurt
If desired, omit in the melted chocolate chips from the overnight oats.