Samoas Baked Oatmeal
User Reviews
4.9
Samoas Baked Oatmeal
Description
Samoas Baked Oatmeal is made by mixing oats with a blend of coconut milk, date caramel, applesauce, and shredded coconut, then baking until the oatmeal is set and slightly toasted on top. The date caramel is prepared by blending Medjool dates with almond milk, vanilla, and sea salt for a smooth sauce that sweetens the oatmeal naturally. The addition of flaxseed grounds adds subtle texture and nutrition, while canned coconut milk and coconut oil contribute to the dish's creamy, tropical notes.
The baked oatmeal is topped with more shredded coconut before baking to enhance toasty flavors and texture. After baking, a chocolate drizzle melted with coconut oil is poured over the warm oatmeal, adding richness and a hint of indulgence. This dish serves well as a hearty breakfast or snack with comforting, layered flavors. Fresh, soft Medjool dates work best for the caramel, but if using drier dates, soaking them prior to blending helps achieve an ideal texture.
Ingredients
- 2 cups rolled oats old fashioned
- 1 coconut milk 15oz can, regular or light, about 1 and ¾ cups
- ¼ cup date caramel see recipe below
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 Tablespoon Flaxseed ground
- ½ cup applesauce
- 1 Tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened shredded coconut more for topping oatmeal
- 4 Tablespoons chocolate chips divided
- ¼ teaspoon coconut oil to thin chocolate
- date caramel for drizzling, extra
Date Caramel
- 8 Medjool dates pitted*
- ½ teaspoon salt sea salt
- ½ teaspoon vanilla extract
- ¾ cup almond milk or oat milk; + more if needed
Instructions
- Make date caramel by adding all ingredients into a high powered blender or food processor (and blend until mixture is smooth and there are no date chunks detectable. Add additional milk until the date caramel is thin enough to drizzle, but not too thin.
- Preheat the oven to 375°F.
- Spray an 8x8 square baking dish with cooking spray.
- In a large bowl, mix together the oats, coconut milk, date caramel, baking powder, sea salt, flaxseed, applesauce, coconut oil and vanilla.
- Add 2 Tablespoons shredded coconut and 2 Tablespoons chocolate chips and stir until just combined.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter shredded coconut on top.
- Bake for 40 minutes, or until the oatmeal bake has set and flakes are toasted and golden. Remove from the oven and let cool for a few minutes.
- While cooling, add 2 Tablespoons of chocolate chips to a microwave safe container with the coconut oil. Heat in the microwave in 30 second increments until melted. Drizzle chocolate over the baked oatmeal. Then drizzle date caramel sauce over top.
- Serve immediately with chocolate and date caramel sauce drizzle.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Notes
- Use soft Medjool dates for the date caramel; soak in water if dry to ensure smooth blending.
- Adjust the amount of dates for caramel thickness and sweetness as needed by experimenting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 282kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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