Salted Caramel Chocolate Overnight Oats

So here it is, my Salted Caramel Chocolate Overnight Oats, the second and most highly anticipated combination in my series of overnight oats recipes (…is it ok that I just assumed that these would be – I mean just the title sounds amazing!).


Ever since my sister spent an Erasmus year in France and introduced me to the wonder that is salted caramel we’ve both been hooked. It started with a bit of salted caramel chocolate or ice cream. Then we hit the hard stuff – caramel beurre salé (salted butter caramel – I should probably stop here before I go and ruin my healthy image…). But anyway I don’t think I have to explain how good this stuff is. Even after having half a jar of it smothered over the biggest crepe I’ve ever had and winding up with half of it stuck in my hair, over my clothes and on my face I still love it.

But in the interest of not clogging up my arteries with salted butter, as always I’ve tried to recreate a healthier version. Although nothing will ever compare to the real thing (how can it), I think this substitute made with dates and almond butter is delicious in its own right.

If you missed my first overnight oats combination – Strawberries and Cream – check it out as I give more of an insight into the benefits of overnights oats as a breakfast in that post.



Salted Caramel Chocolate Overnight Oats Recipe:


  • 1/2 cup oats
  • 1/2 cup almond milk
  • 25g dates (soaked in warm water)
  • 1 heaped teaspoon almond butter
  • small pinch of sea salt
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cocoa powder


  • Soak your dates in warm water for about 5-10 minutes (this softens them and makes them easier to blend).
  • Drain the dates and add them to your nutribullet (or food processor) with the almond butter and the almond milk and blend until smooth.
  • Pour this into a bowl or jar, add the oats and mix well.
  • Add a small pinch of sea salt (do this little by little and taste as you do – nothing worse than adding too much salt so just add according to your taste).
  • Add in the vanilla extract and cocoa  powder and stir well.
  • Cover and refrigerate overnight.
  • In the morning, remove from the fridge and eat cold. I like to top mine with some Greek yoghurt, chopped dates and nuts and some vanilla bean powder (but don’t worry if you don’t have it, it’s not essential).




So far, after testing a few recipes I think these are my favourite. I wouldn’t be eating them everyday but they are a lovely treat.

If you re-create any of my recipes let me know!

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