Breakfast

Vegan Caramel Apple Oatmeal

Vegan Caramel Apple Oatmeal - creamy oatmeal base topped with tender apples and date caramel | visionsofveggies.com

Say hello to this bowl of breakfast goodness. Oatmeal topped with sautéed cinnamon apples and swirled with caramel. It is so creamy and, dare I say, decadent. Not to mention, the best part is that this caramel apple oatmeal is completely plant-based.

I am totally obsessed with oatmeal. It’s what I have for breakfast about 95% of the time. I just can’t get enough of it. One of my favorite things about oatmeal is that it’s so versatile, there are just so many different things you can add to change up the flavor. I will admit, I’m pretty lazy in the mornings so I tend to just throw oats and almond milk into a bowl, microwave it, and top with fruit. My go-to bowl usually includes bananas, blueberries, and almond butter. While I absolutely love these flavors, it’s good to change it up occasionally and have something different.

Enter this caramel apple oatmeal. Apples and caramel are a wonderful combination, wouldn’t you agree? In this recipe I use date caramel, which is super easy to make. The dates are naturally sweet and no added sugar is required. I could (and sometimes do) eat it by the spoonful! To make the date caramel, just add dates, vanilla extract, and a pinch of salt to a food processor and combine until a paste is formed.

Vegan Caramel Apple Oatmeal - creamy oatmeal base topped with tender apples and date caramel | Visions of Veggies | www.visionsofveggies.comThis caramel apple oatmeal recipe only takes 10 ingredients! It starts with a base of creamy oats cooked on the stove using almond milk and water, optionally sweetened with maple syrup. Then top with tender sautéed cinnamon apples and date caramel, stir, and serve!

Vegan Caramel Apple Oatmeal - creamy oatmeal base topped with tender apples and date caramel | visionsofveggies.comIf you try this caramel apple oatmeal I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.

Vegan Caramel Apple Oatmeal

A base of creamy oats topped with tender sautéed cinnamon apples and date caramel.

Course Breakfast
Cuisine Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 390 kcal
Author Visions of Veggies

Ingredients

Date Caramel:

  • 6 pitted medjool dates
  • 5-8 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Oatmeal:

  • 1 cup old-fashioned rolled oats
  • 1 cup unsweetened almond milk or other non-dairy milk of choice
  • 1 cup water
  • ½ tablespoon maple syrup optional
  • 1/2 teaspoon vanilla extract

Apples:

  • 2 apples peeled, cored, and sliced thin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coconut oil

Instructions

Date Caramel:

  1. Add the dates to the bowl of a food processor along with 5 tablespoons water, ½ teaspoon vanilla extract, and a pinch of salt.

  2. Process until the mixture has a smooth consistency.* This may take a couple minutes. If needed, add a bit more water one tablespoon at a time to thin the mixture (I added 3 extra tablespoons of water for a total of 8 tablespoons).
  3. Set aside.

Oatmeal:

  1. Place the oats, almond milk, and 1 cup of water into a medium saucepan.
  2. Bring to a boil over high heat, then reduce heat to medium-low and simmer until oats are softened and the mixture has thickened, approximately 8-12 minutes. Stir often to keep oats from sticking to the bottom of the pan.
  3. Remove from heat and stir in the maple syrup (if using) and ½ teaspoon vanilla extract.

Apples:

  1. While the oats are cooking, place the apple slices in a large bowl and add the cinnamon. Toss to coat the apples.
  2. Heat a large pan over medium heat and add the coconut oil. Once hot, add the apples, stirring often and cooking until lightly browned and tender, approximately 10 minutes.
  3. Remove from heat.

To Assemble:

  1. Divide the oat mixture equally between two bowls. Top with apples and date caramel and stir to combine.
  2. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Recipe Notes

*If your food processor tends to leak from the seal around the lid when processing liquids (like mine does), you may want to cover with a towel before starting to process to avoid making a mess.

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