If breakfast has become a little repetitive lately, then I highly recommend taking your favourite chocolate bar and turning it into overnight oats, enter – Snickers Overnight Oats. These are rich, creamy and naturally sweetened, with a satisfying, crackable dark chocolate shell. This is a totally plant-based breakfast and can be made gluten free using gluten free oats – proof that a nourishing breakfast can still feel seriously indulgent.
The base is a delicious mix of oats, peanut butter, milk, and yoghurt, creating a thick and creamy foundation for the homemade date caramel. I used the Linwoods Chocolate Protein Overnight Oats to make this recipe even more chocolate-y (and to boost the nutrition – they contain added chia seeds and plant protein). Every spoonful hits that perfect balance of creamy, chewy, and crunchy to satisfy that Snickers craving.
Snickers Overnight Oats
Ingredients
For the Overnight Oats
- 1 cup oats
- 2 tbsp peanut butter
- 1-2 tsp maple syrup or sweetener of choice
- 2 tbsp natural or Greek yoghurt I use vegan
- 1 cup milk of choice I used soya
For the Date Caramel layer
- 6 medjool dates pitted and soaked in boiled water for 10 minutes to soften
- 1/2 tsp vanilla extract
- 1 tsp smooth nut butter cashew, almond or peanut butter
- 1/3 cup milk of choice
- 1 pinch salt
- 1 handful halved peanuts toasted if preferred
For the Chocolate Topping
- dark chocolate broken into pieces
- Flaky salt optional
Instructions
- In your container/s, mix the overnight oat ingredients together until well combined.
- Make the date caramel by adding to a blender: the soaked dates, vanilla extract, milk, nut butter and salt. Blend until mostly smooth (if it's too dry, add more milk). Spoon this over the oat layer.
- Sprinkle over a few halved peanuts.
- Melt the dark chocolate (in a double boiler or in 30 second increments in the microwave) and pour over the caramel and peanut layer. Sprinkle over a little flaky salt and place in the fridge to set for 2 hours or overnight.
