This post & recipe will show youΒ How to Enjoy Salted Caramel and Chocolate for Breakfast without any of the guilt! Seriously there are healthy things in here, you won’t even feel a little bit guilty for this small indulgence. And lets face it this still probably has less calories in it than that bowl of store bought chocolate cereal you are currently enjoying. So I see this recipe as a real win – win for everyone πŸ˜‰ And we all deserve a little indulgence now and again.

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A little while ago while I was doing very early morning commutes to work I was having to take my breakfast with me. I needed something easy to carry, simple to prepare and which didn’t take too much effort. I really am not a morning person. I have shared my maple banana overnight oats with you already, and I nearly forgot about this bad boy recipe until I came across the photo’s in my library and just knew I had to share this with you.

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Welcome to your new breakfast addiction πŸ˜€

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How to Enjoy Salted Caramel and Chocolate for Breakfast / Salted caramel and chocolate overnight oats

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How to Enjoy Salted Caramel and Chocolate for Breakfast!

Who doesn’t dream of eating caramel for breakfast? Or is that just me? Okay then…… it’s just me! But if you think about it this dish is not loaded with it, it has just enough to give it that smooth satisfying salty sweet taste.

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How to Enjoy Salted Caramel and Chocolate for Breakfast / Salted caramel and chocolate overnight oats

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The extra dollop on top is completely optional but highly recommended πŸ˜€ This time I used a shop bought salted caramel sauce but I do have a wonderful recipe for homemade salted caramel sauce if you want to give it a go. It’s simple and super delicious and I often make this and keep a stash of it in the fridge for when the cravings hit. But sometimes its just easier to buy a tub, depends on my mood. I am all for kitchen shortcuts and this is a really great one to use.

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The chocolate chips are also optional if you want to keep this a little more healthy, and white, milk or dark chocolate work great.

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How to Enjoy Salted Caramel and Chocolate for Breakfast / Salted caramel and chocolate overnight oats

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Not Vegan! But it is Gluten Free

I used almond milk for my overnight oats because I love it’s sweet creamy flavour. Unlike my maple banana overnight oats this dish is not vegan as the salted caramel sauce has cream in it. I am not even sure if such a thing exists. Maybe I should try making some and see what happens! But because I used certified Gluten Free oats and checked all my other ingredients this dish is gluten free. So if you have a gluten intolerance you can still enjoy this dish πŸ˜€

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But as with any recipe if you have any allergies please read the ingredients list carefully and be careful about what ingredients you do use. I am certainly no gluten free expert, matter of fact I am the furthest thing from it.

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The great thing about these overnight oats recipes including this one is the fridge does all the hard work for you. You whip everything together just before you head to bed for the night and hey presto in the morning you have a dish all prepared and ready to go. See I promised you I would show you how to enjoy salted caramel and chocolate for breakfast without any of the guilt πŸ˜‰

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How to Enjoy Salted Caramel and Chocolate for Breakfast / Salted caramel and chocolate overnight oats

Salted Caramel and Chocolate Overnight Oats

A smooth and creamy breakfast packed full of oats and flavoured with salted caramel and chocolate chips. {Gluten Free}
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Course: Breakfast
Cuisine: British
Prep Time: 6 hours 5 minutes
Total Time: 6 hours 5 minutes
Servings: 4 serveings
Author: Emma

Ingredients

  • 100 grams gluten free rolled oats - regular work just fine if you have no gluten issues (1 cup)
  • 300 millilitres almond milk (1 and 1/4 cups)
  • 90 grams salted caramel (1/3 cup)
  • 60 grams chocolate chips (1/3 cup)

Instructions

  • In a medium sized bowl pour in the oats, almond milk and salted caramel. Mix until everything is well combined and the oats are fully coated in liquid.
  • Cover and pop in the fridge for a minimum of 6 hours.
  • Sprinkle the top with the chocolate chips and serve.

Notes

1. Most of the time is spent as inactive time for this recipe.2. I used almond milk because I love its sweet creamy flavour but this recipe will work with other milks just as well. 3. I used dark (semi-sweet) chocolate chips but this recipe would work with white, milk or even a darker chocolate.
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