Sticky date pudding is one of my all-time favourite desserts, so I wanted to turn it into something I could enjoy for breakfast. These Sticky Date Overnight Oats have all the cosy flavours of the classic pudding, but without the heavy cream and butter you’ll find in a traditional butterscotch sauce. Instead, the maple caramel is made with almond butter, pure maple syrup, vanilla and a pinch of sea salt.
This recipe takes just 10 minutes to prep and sets in the fridge in about an hour (or overnight). It makes 4 servings, so breakfast is sorted for most of the week! They’re perfect for busy mornings, packed lunches or a sweet afternoon snack, and they’re a great source of fibre from the oats, dates and flaxseed. I love being able to open the fridge on a busy morning and have a nourishing breakfast ready to go.
Turning my favourite desserts into overnight oats has become a bit of a habit lately. You might also like to try my Lemon Blueberry Cheesecake Overnight Oats and Pumpkin Pie Overnight Oats. For a nutty flavour, my Almond Butter Overnight Oats and Pistachio Overnight Oats are delicious too, and my High Protein Overnight Oats are a staple in our house when I’m after an extra protein boost. You can find even more inspiration in my roundup of the best recipes for overnight oats.
Everything You Need to Make Sticky Date Overnight Oats
This date overnight oats recipe uses just a handful of simple ingredients! I’ve listed everything you will need below, including any notes and possible ingredient swaps. You can find the ingredient quantities in the recipe card at the bottom of this post.
- medjool dates – medjool dates are soft, sticky and caramel-like, which is exactly what gives these oats their sticky date pudding flavour. If your dates are a little dry, soak them in hot water for 10 minutes before chopping. You can use regular dried dates but they won’t be as soft and sweet.
- rolled oats – rolled oats give the best creamy texture. Quick oats will work but the result will be softer. To make this recipe gluten free, choose certified gluten free oats.
- vanilla extract – vanilla is used in both the oats and the maple caramel. It really helps to bring out that dessert-like flavour.
- flaxseed meal – flaxseed meal helps to thicken the oats and adds fibre and omega-3s. You can swap it for chia seeds.
- Greek yoghurt – some of the yoghurt goes into the oats to make them creamy and the rest is used for topping. To make this recipe dairy free, choose a thick coconut yoghurt.
- unsweetened almond milk – you can swap for your preferred milk, such as oat milk, soy milk or regular milk.
For the maple caramel
- smooth almond butter – almond butter makes a creamy, nutty caramel. You can swap for cashew butter or tahini. If your almond butter is firm, warm it in the microwave for 10–15 seconds so it mixes more easily.
- pure maple syrup – always choose pure maple syrup and not maple flavoured syrup. Honey also works well.
- vanilla extract
- sea salt – a pinch of finely ground sea salt balances out the sweetness and gives it that salted caramel flavour.
Optional Extras
These sticky date pudding overnight oats are delicious just as they are, but you can also:
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- add ½–1 teaspoon ground cinnamon or a pinch of ground ginger to the oats for a warmly spiced version
- top with chopped toasted walnuts or pecans for crunch
- add a scoop of vanilla protein powder (with an extra splash of milk) for a protein boost
- top with a few extra chopped medjool dates or sliced banana
- for a special occasion dessert, top with a dollop of whipped heavy cream instead of yoghurt
Tips for Making the Best Sticky Date Overnight Oats
These date overnight oats are so simple to make. Everything gets stirred together in one bowl and the fridge does the rest of the work. Here are a few tips to make sure they turn out perfectly every time. You can find the full instructions in the recipe card at the bottom of this post.
- chop the dates finely – finely chopped dates soften as the oats sit and melt into little pockets of caramel sweetness. You can also mash a couple of them with a fork before stirring them through for an even stickier result.
- whisk well – whisk the oats, flaxseed meal, yoghurt and milk together really well so there are no clumps of flaxseed or yoghurt.
- give them time to set – the oats need at least an hour in the fridge to soften and thicken, but they’re even better left overnight.
- make the caramel just before assembling – the maple caramel thickens as it sits. If it gets too thick, stir in a teaspoon of warm water to loosen it.
- layer for the prettiest jars – drizzle a spoonful of caramel around the inside of each jar before adding the oats. It gives you those beautiful caramel swirls and a bit of caramel in every spoonful.
- adjust the consistency – if your oats are thicker than you like, stir in a splash of milk before serving.
- enjoy them warm – if you prefer warm oatmeal, heat a serve in the microwave for 1–2 minutes, stirring halfway, or warm it in a small saucepan over medium heat with a splash of milk. Add the yoghurt and caramel after heating.
- serve in bowls or jars – jars are perfect for grab-and-go breakfasts, but you can also divide the oats between bowls for a cosy sit-down breakfast or dessert.
Storage
- assembled jars – store with the lids firmly fixed onto the jars in the fridge for up to 4 days.
- maple caramel – if you’d rather add the caramel fresh, store it separately in a small airtight jar in the fridge for up to one week. It will firm up when chilled, so let it sit at room temperature for a few minutes or warm it briefly in the microwave and stir before using.
- freezing – I wouldn’t recommend freezing these, as the yoghurt can go grainy once thawed.
Sticky Date Overnight Oats
Equipment
- Whisk
- 4 Glass jars or airtight containers
- Sharp knife
- Chopping Board
Ingredients
- 4 medjool dates, pits removed, finely chopped
- 2 cups rolled oats
- 2 teaspoons vanilla extract
- 1 tablespoon flaxseed meal
- 2/3 cup Greek yoghurt
- 2 cups unsweetened almond milk
Maple caramel
- 2 tablespoons smooth almond butter
- 2 teaspoons vanilla extract
- ¼ cup pure maple syrup
- Pinch finely ground sea salt
Instructions
- To a large bowl add the chopped dates, rolled oats, vanilla extract, flaxseed meal, 1/3 cup Greek yoghurt and almond milk. Whisk to combine, cover the bowl and refrigerate for around one hour to set.
- To make the maple caramel, add the tahini, vanilla extract, maple syrup and sea salt to a small bowl and whisk to combine.
- Drizzle a spoonful of maple caramel around the inside of 4 jars. Divide the overnight oats between the jars. Top with a dollop of yoghurt and then drizzle with the remaining maple caramel.
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