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Gluten and dairy free almond and salted caramel overnight oats

Gluten and dairy free almond and salted caramel overnight oats

This recipe is a dupe for the almond butter and salted caramel MOMA porridge pots. They taste almost exactly the same. The ground and chunks of almonds give these oats a great texture. While the dates, coconut sugar and salt gives you that delicious salted caramel flavour.

Course Breakfast
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 223 kcal
Author naturally sweet life


  • 33 grams rolled oats
  • 10 grams ground or flaked almonds
  • 2 grams chopped almonds
  • 5 grams coconut sugar
  • 5 grams chopped dates
  • pinch of salt
  • 250 ml non dairy milk i use coconut milk


  1. Measure out all dry ingredients

  2. Add them all to a container and add in your liquid. You can adjust the amount of liquid to get your desired consistency. I like mine to be on the thicker side. Then stir to combine and place in the fridge for the following morning.

  3. If you want to meal prep these then i suggest just mixing all the dry ingredients together in your container. Then the night before you need them add in liquid, stir them up and place in the fridge overnight,

  4. This is optional but i like to heat mine up in the microwave in the morning before i eat them. But you can eat them cold or at room temperature its entirely up to you.

Recipe Notes

The macros for one serving is 223 kcal 8.8f 29.4c 6.6p