Old Fashioned Oats Recipe

I’m always looking for ways to make breakfast feel special without adding extra work. This creamy old fashioned oats recipe hits the sweet spot, delivering a hearty, comforting start to the day. The secret here is a luscious salted date caramel drizzle that transforms simple oats into a decadent treat. This recipe skips refined sugar entirely, using wholesome Medjool dates to create a luscious topping that’s simple to make. The combination of warm, tender oats and a hint of salt with the sweet caramel makes mornings feel special without adding extra work for a high-value meal prep option. Learn how to achieve perfectly creamy oats every time and create a breakfast that satisfies the whole family.

Ingredients

• Rolled Old Fashioned Oats
  180 g (2 cups) of large flake old fashioned oats are essential for a chewy, satisfying texture.
  Avoid instant oats, as they become mushy, and steel-cut oats, which require a longer cooking time for this recipe.
  Ensure you are using certified gluten-free oats if necessary for dietary restrictions.
• Oat Milk and Water
  For the liquid base, use 480 ml (2 cups) of oat milk combined with 180 ml (3/4 cup) of water, divided between the oats and the caramel.
  The oat milk adds a rich, creamy texture and slight sweetness, while the water helps create the perfect consistency without overpowering the flavor.
  Substitute with almond milk, soy milk, or regular whole milk if desired, though oat milk provides the best creaminess here.
• Medjool Dates
  150 g (1 cup) of pitted Medjool dates create the base for the natural caramel and provide sweetness.
  Medjool dates are softer, larger, and have a rich caramel flavor profile, making them ideal for blending into a smooth sauce.
  Ensure dates are pitted; if using dried dates, soak them in hot water for 30 minutes before blending for easier processing.
• Full-Fat Canned Coconut Milk
  120 ml (1/2 cup) of full-fat canned coconut milk is used to create the rich, creamy texture of the date caramel.
  Be sure to use canned coconut milk, not coconut beverage from a carton, as the high-fat content is crucial for the sauce’s consistency.
  If unavailable, use full-fat heavy cream as a substitute, but the recipe will no longer be dairy-free.
• Seasonings and Flavorings
  1/4 teaspoon fine sea salt for balancing the sweetness in the old fashioned oats and 1/4 teaspoon flaky sea salt for the caramel and garnish.
  Flaky sea salt adds a lovely textural contrast to the smooth caramel when sprinkled on top.
  1 teaspoon alcohol-free vanilla extract enhances the overall flavor profile of the oats without adding a strong alcohol taste.

Instructions

1. Prepare the Salted Date Caramel Sauce
   Combine 150g (1 cup) of pitted Medjool dates, 120ml (1/2 cup) of full-fat canned coconut milk, and 60ml (1/4 cup) of water in a heat-safe high-speed blender.
   Blend on high for 3-5 minutes, scraping down the sides as necessary, until the mixture is completely smooth and creamy.
   The resulting consistency should be thick yet pourable, resembling traditional caramel sauce.
2. Warm the Date Caramel
   Transfer the blended date caramel to a small saucepan and heat over very low heat for 3-5 minutes, stirring continuously.
   Avoid boiling the sauce, as this can change the consistency; simply warm it through until it thickens slightly.
   Once warm, remove from heat and stir in 1/4 teaspoon of flaky sea salt. Set aside to cool slightly.
3. Cook the Old Fashioned Oats
   In a medium saucepan, combine the 180g (2 cups) rolled old fashioned oats recipe ingredients: 480ml (2 cups) oat milk, the remaining 120ml (1/2 cup) of water, and 1/4 teaspoon fine sea salt.
   Bring the mixture to a gentle boil over medium heat, stirring often to prevent scorching on the bottom of the pan.
   Once boiling, immediately reduce the heat to low to maintain a gentle simmer. I typically use a 3-quart saucepan to prevent boil-overs when cooking old fashioned oats for the whole family.
4. Simmer and Finish the Oats
   Continue to simmer the oats, stirring occasionally, for 5-7 minutes, or until the oats are creamy, tender, and most of the liquid has been absorbed.
   If the oats become too thick before reaching your preferred consistency, add a small splash more oat milk or water to adjust.
   Remove the cooked oats from the heat and stir in the 1 teaspoon alcohol-free vanilla extract.
5. Serve and Garnish
   Spoon the warm, creamy oats into individual bowls, creating a smooth, even surface.
   Generously drizzle the warm salted date caramel over the top, allowing it to pool and cascade down the sides.
   For a final flourish, add a delicate sprinkle of flaky sea salt over the caramel right before serving to provide textural contrast.

Customizing Your Creamy Oat Bowl

Make this old fashioned oats recipe even better by adding extra textures and nutrients. Here are some simple suggestions:

• Toasted Nuts and Seeds: Add chopped walnuts, pecans, or almonds for crunch and healthy fats. Toasted pumpkin seeds or chia seeds also work well for texture.
• Fresh Fruit: A sprinkle of fresh berries, sliced bananas, or diced apple on top cuts the richness of the caramel and adds a fresh, juicy element.
• Nut Butter Swirl: For extra protein and richness, add a spoonful of peanut butter or almond butter to the bowl before adding the date caramel.
• Spices and Extracts: Stir in a dash of cinnamon, nutmeg, or a drop of almond extract along with the vanilla during the final step for added warmth.

Make-Ahead Tips for Busy Mornings

This old fashioned oats recipe is easy to make ahead for meal prep, especially the date caramel sauce.

• Make-Ahead Date Caramel: The salted date caramel sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently or serve at room temperature.
• Overnight Oats Version: While this recipe focuses on stovetop oats, you can adapt it. Combine 1 cup old fashioned oats with 1.5 cups liquid (oat milk/water combo) and a tablespoon of chia seeds, refrigerate overnight, then top with the caramel in the morning for a quick breakfast option.
• Reheating Cooked Oats: Cooked oats can be refrigerated in individual portions for up to 3 days. Reheat slowly on the stovetop or in the microwave, adding a splash of milk or water to return them to a creamy consistency.

Frequently Asked Questions (FAQs)

• What is the difference between old fashioned oats and quick oats?

  Old fashioned oats are rolled thicker and retain more texture when cooked, resulting in a chewier, heartier consistency. Quick oats are rolled thinner and pre-steamed for faster cooking, resulting in a mushier texture and are generally not recommended for this particular recipe.

• Is this recipe suitable for dietary restrictions?

  Yes, this old fashioned oats recipe is naturally dairy-free (using oat milk and coconut milk) and refined sugar-free (using dates as the sweetener). Use certified gluten-free old fashioned oats if necessary to ensure it fits a gluten-free diet.

• How do I store leftover date caramel?

  Store the date caramel in an airtight container in the refrigerator for up to 7 days. If it thickens too much when cold, simply add a tablespoon of hot water or milk and stir well before serving.

• Why did my date caramel turn out lumpy?

  This usually happens if you didn’t soak very dry dates beforehand or if your dates had hard skin. Using a high-speed blender is essential to achieve a smooth texture; a food processor may not be powerful enough. I find that soaking very dry dates in hot water for 30 minutes before blending makes a huge difference in achieving a smooth texture.

• Can I use a different sweetener instead of dates?

  Yes, you can substitute the dates in the caramel sauce with maple syrup or brown sugar. Adjust the amount to taste, but note that the consistency will be thinner and less rich without the dates.

• Can I make this old fashioned oats recipe in the microwave?

  While technically possible, stovetop cooking provides more control over the texture and reduces the risk of boiling over. For microwave preparation: combine all ingredients in a large bowl and cook in 60-second intervals, stirring in between, until desired consistency is reached.

Conclusion

This old fashioned oats recipe proves that a healthy breakfast can still be incredibly satisfying and delicious. With minimal effort, you get a warm bowl of creamy oats topped with a rich, naturally sweetened caramel that feels like a decadent treat. Pin this recipe for later and try making a batch of the date caramel this weekend for easy meal prep during the week!

old fashioned oats recipe

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• Author: Harper Lane
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A hearty and comforting breakfast recipe for creamy old fashioned oats topped with a luscious salted date caramel drizzle. This recipe uses Medjool dates for natural sweetness, skipping refined sugar, resulting in a decadent yet wholesome meal prep option.

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Ingredients

Scale 1x2x3x

• 180 g rolled old fashioned oats
• 480 ml oat milk
• 180 ml water (divided)
• 150 g Medjool dates (pitted)
• 120 ml full-fat canned coconut milk
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt (divided)

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Instructions

1. Prepare Caramel Sauce: Combine pitted dates, full-fat canned coconut milk, and 60 ml (1/4 cup) water in a high-speed blender. Blend for 3-5 minutes until completely smooth and creamy.
2. Warm and Season Caramel: Transfer blended caramel to a small saucepan and heat over low heat for 3-5 minutes, stirring continuously until warm and slightly thickened. Stir in 1/4 tsp flaky sea salt and set aside.
3. Cook Oats: In a medium saucepan, combine oats, oat milk, remaining 120 ml (1/2 cup) water, and 1/4 tsp fine sea salt. Bring to a gentle boil over medium heat, stirring often.
4. Simmer and Finish: Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until oats are creamy and liquid is absorbed. Remove from heat and stir in 1 tsp vanilla extract.
5. Serve and Garnish: Spoon warm oats into bowls, generously drizzle with the salted date caramel, and sprinkle with a final pinch of flaky sea salt before serving.

Notes

The date caramel sauce can be made up to a week in advance and stored in the refrigerator; reheat gently or serve at room temperature. For a thinner consistency, add a small splash of milk or water to the cooked oats before serving. Use certified gluten-free oats if necessary.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: General

Nutrition

• Serving Size: 1 serving
• Calories: 700 kcal
• Sugar: 60 g
• Sodium: 1200 mg
• Fat: 13 g
• Saturated Fat: 11 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 125 g
• Fiber: 15 g
• Protein: 16 g
• Cholesterol: 0 mg