Espresso Overnight Oats with Salted Date Caramel

Combine breakfast and morning coffee in these creamy espresso overnight oats. Rolled oats and chia seeds soak in coffee, almond milk, maple syrup and vanilla, while a simple salted date caramel adds a rich, naturally sweet finish.

Recipe Details

• Servings: 2
• Preparation time: 10 minutes
• Chilling time: At least 2 hours or overnight

Ingredients

For the Overnight Oats

• 1 cup rolled oats
• 1 tablespoon chia seeds
• Pinch of sea salt
• 3/4 cup unsweetened plain almond milk
• 1/2 cup strong cold-brew coffee or brewed coffee, cooled
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Salted Date Caramel

• 4 soft Medjool dates, pitted
• Pinch of sea salt
• Water, as needed

Instructions

1. Combine the rolled oats, chia seeds and salt in a medium covered container or two individual jars.
2. Add the almond milk, coffee, maple syrup and vanilla. Stir until thoroughly combined.
3. Cover and refrigerate for at least 2 hours, preferably overnight.
4. To make the date caramel, blend the dates and salt in a food processor or high-speed blender until smooth. If necessary, add water 1/2 teaspoon at a time until the mixture reaches a spoonable caramel consistency.
5. Stir the chilled oats and add a splash of milk if they are thicker than desired.
6. Divide between two bowls or jars, top with the salted date caramel and serve cold.

Tips and Storage

• Use strong coffee for a pronounced coffee flavor. Brewed espresso or cold-brew concentrate may also be used, adjusting the quantity to taste.
• Soft dates blend most easily. Firmer dates can be soaked briefly in hot water and drained before blending.
• The recipe can be doubled or tripled for meal preparation.
• Store the oats in an airtight container in the refrigerator for up to 3–4 days.
• These oats are normally served cold, but they can be warmed gently for a softer, porridge-like texture.