Rich and creamy, this salted caramel oatmeal is the perfect combination of salty and sweet, and is a quick and easy healthy breakfast for weekday mornings! This salted caramel oatmeal recipe calls for whole milk, however, you could easily swap it for almond milk or coconut milk if you wanted to make it dairy-free.
Oatmeal is one of my go-to breakfasts because it’s so simple to make, and it’s a high-fiber meal that will keep you fuelled and full for hours to come. Not to mention, once you’ve got the basics down there are so many different variations that can you can create, from apple cinnamon to chocolate banana, and this salted caramel oatmeal is just another delicious flavor you can add to the list! Although it sounds ultra-indulgent, this recipe is actually made completely of real food and helps to add some healthy fats and natural sweetness to the oatmeal. The simple combination of tahini and maple syrup, along with a pinch of sea salt, helps to create an oogey and gooey no-cook caramel sauce that takes a humble bowl of oatmeal to the next level.
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Salted Caramel Oatmeal
This salted caramel patmeal feels like an indulgent treat but is a healthy, vegetarian and gluten-free breakfast that will keep you full for hours to come.
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Cook Time: 10 minutes -
Total Time: 10 minutes
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Yield: 1 serving 1x
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Category: Breakfast
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Method: Stovetop
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Cuisine: American
- Diet: Vegetarian
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Cuisine:Ingredients
Oatmeal:
- 1/2 cup rolled oats
- 1 cup milk or almond milk
- 1/2 teaspoon cinnamon
- 1 pinch sea salt
- 1/4 cup almond, roughly chopped (optional)
Salted Caramel:
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 pinch salt
- Water, to thin as needed
Instructions
- In a small saucepan, combine rolled oats, milk, cinnamon and sea salt, and bring to a boil.
- Reduce to a simmer and cook on low heat for 5-8 minutes, stirring frequently, until all of the liquid has been absorbed and oats are tender.
- In a separate small bowl, whisk together tahini, maple syrup and a pinch of salt. As needed, add a splash of water to thin the mixture to help create a creamy texture that is not too thick.
- Once cooked, transfer oatmeal to a bowl, drizzle with salted caramel and top with chopped almonds and an extra sprinkle of cinnamon.
Nutrition
- Serving Size: 1 bowl
- Calories: 333
- Sugar: 12 grams
- Fat: 11 grams
- Carbohydrates: 46 grams
- Fiber: 5 grams
- Protein: 9 grams
This is one of my favourite of ‘Red’s’ recipes. The tahini and maple syrup combined with sea salt really does taste just like salted caramel. It so filling and tastes like a decadent desert rather than a healthy breakfast. Definetly a great take on your regular boring bowl of oatmeal. Thanks Steph ?
Awesome! I love that you love it 🙂
So delicious! I make a couple of portions each time I make this for quick and easy breakfasts. The nuttiness of the tahini is so good. I agree with the other commenters that it is more like desert.
Wow! Not going to lie… I was a bit skeptical about this one. I recently tried tahini with banana (in lieu of peanut butter) and hated it. But this was delicious and satisfying and really tasted similar to salted caramel. Will definitely make this again. In my opinion, the almonds are necessary, not optional – adds a great crunch!
Kinda suprising right?! I’m so happy you liked it, thanks for sharing!