Caramel Banana Overnight Oats
This is an easy recipe for Caramel Banana Overnight Oats made with gluten free rolled oats, ripe bananas, maple syrup caramel sauce, and oat milk. A gluten free, dairy free, and refined sugar free treat healthy enough for breakfast and decadent enough for dessert!
Servings: 4 Servings
Calories: 262kcal
Equipment
- Serving Glasses or Bowls
Ingredients
Banana Overnight Oats
- 3 medium bananas, ripe
- 1 cup oat milk or any milk
- ⅓ cup unsweetened canned coconut cream, full fat refrigerated overnight; only the cream in the can
- 2 to 3 tablespoons Maple Syrup Caramel Sauce
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ¼ cups rolled oats
- ground cinnamon optional to sprinkle on top
Instructions
- Plan Ahead - Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
- Make the Maple Syrup Caramel Sauce first. You will have extra that can be stored in a airtight jar in the refrigerator for 5 to 7 days. You can also use homemade caramel.Maple Syrup Caramel Sauce
Banana Overnight Oats
- In a medium mixing bowl, mash up 2 of the bananas with a fork until smooth, creamy, and free of lumps. Reserve the third banana for slicing and topping the oats.3 medium bananas, ripe
- Add the milk, coconut cream, 2 tablespoons of maple syrup caramel sauce, vanilla, and salt. Mix until thoroughly incorporated and creamy. Add the oat milk and stir until smooth.1 cup oat milk, 1/3 cup unsweetened canned coconut cream, full fat, 2 to 3 tablespoons Maple Syrup Caramel Sauce, 1 teaspoon vanilla extract, 1 pinch salt
- Sprinkle the oats into the liquid and stir to combine. Note - At this point, you can taste test the oats and add more maple caramel sauce if you prefer sweeter oats. Keep in mind maple syrup caramel sauce is used as a topping as well. Cover and refrigerate the oats at least overnight.1 1/4 cups rolled oats
- Whipped Coconut Cream Topping - You can whip up the remaining coconut solids from the can to make whipped cream. Add the coconut to a small mixing bowl and using a hand mixer, whip on medium high speed until soft, fluffy, and medium peaks form. You can add a little - 2 to 3 teaspoons - of the Maple Syrup Caramel Sauce to sweeten to taste.
- Assemble the Oats - Transfer the overnight oats to serving glasses, top with a generous drizzle of maple syrup caramel sauce, sliced bananas (you can also add slices to the bottom of the glass), and a dollop of whipped coconut cream. Sprinkle with cinnamon and Enjoy!ground cinnamon
Notes
- Serving Size – This recipe will yield 2 healthy portions or 4 smaller ones. It is easily doubled.
- Oats – Use rolled oats for their size, taste, and texture. You don’t have to use ‘Gluten Free‘ labeled oats if the recipe does not need to be gluten free.
- Oat Milk – The oat milk is a nice flavor complement to the oats, although any milk will work.
- Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
- Heating – You can heat the oats! Microwave for 30 to 90 seconds.
- Storage – Cover and refrigerate the oats for 3 to 5 days.
Nutrition
Calories: 262kcal | Carbohydrates: 48g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 406mg | Fiber: 6g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 3mg