Turtle chocolates are some of my favorite sweets to eat. I just love the combination of chocolate, caramel, and pecans together. Yummy! Now add a little salt and oh mama I am in heaven. Now of course I don’t get to enjoy turtles very often for obvious reasons but like most “sometimes” foods I try to figure out a way to fit them into my lifestyle with minimum guilt.
Enter my new overnight oats recipe – Salted Turtle Overnight Oats. I actually had intentions of making this recipe for a long time but never did cause I kept forgetting to purchase medjool dates. Huh? Early this year I read that medjool dates have a caramel like flavor and go really nicely in oatmeal recipes, especially overnight oats. Don’t ask me where I read that cause now I can’t remember or find it. Anyway, ever since I came across that tidbit of information I had the desire to use medjool dates.
I found medjool dates in the nature food section of Wegmans. They were in with other containers of dried fruit right next to the bulk items (nuts, oats, etc). They were tricky to find so if you are having a hard time ask someone that works there to find them for you. After I found the dates I thought, “what am I going to make with these”? That’s when the delicious idea of salted turtle overnight oats entered my brain. If medjool dates taste like caramel then it seems only natural to add chocolate, pecans, and a little salt too.
That is exactly what I did for this salted turtle overnight oats recipe. I added 1 pitted chopped date, ½ tablespoon unsweetened chocolate, ½ cup almond milk, a touch of vanilla extract, and rolled oats. I let the ingredients sit overnight then in the morning I added a touch more almond milk to get the consistency I like. I did stir in 2 teaspoons of pure maple syrup for added sweetness. When making this recipe I thought the dates would add enough sweetness but after giving it a taste I thought it needed just a tad more. Then, in the morning, I sprinkled with some chopped pecans and salt.
This was delicious. The chocolate and dates give the oats a richness that is sinfully good. The dates do have “caramel like” flavor and are perfect for this recipe but they did not add the amount of sweetness I was expecting, maybe because I only used one in this recipe. I was going to use more but these little beauties are 66 calories each and add a lot of carbs to a recipe. So I decided to just use one and add a little pure maple syrup for added sweetness. It was perfect.
The pecans give it great flavor and crunch. And the salt just brings it over the top. Like my chocolate peanut butter overnight oats this recipe is like a breakfast dessert in a jar. Delish!
Last thing, all my overnight oats recipes are hearty and filling. No matter which one I eat I am always full till lunchtime. So if you need an on the go hearty breakfast then I highly recommend giving overnight oats a try. And if you have been having a chocolate craving then start with this one 🙂
Here are my other overnight oats recipes:
- ½ cup unsweetened almond milk
- 1 medjool date, pitted and chopped
- ¼ teaspoon pure vanilla extract
- ½ tablespoon unsweetened cocoa powder
- ½ cup rolled oats
- 1-2 teaspoons pure maple syrup
- 2 teaspoons chopped pecans
- sprinkle of sea salt
- In a pint size mason jar stir together almond milk, date, vanilla, and unsweetened cocoa powder until all combined.
- Stir in rolled oats.
- Place lid on and refrigerate for 8 hours or overnight.
- Stir in a little extra almond milk to loosen oats up and to get the consistency you like.
- Stir in maple syrup. Start with 1 teaspoon then give it a taste. If you need more sweetness then add in the rest.
- Sprinkle with pecans and salt. Enjoy.
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