This 4-ingredient salted caramel sauce is a quick and simple recipe made from medjool dates. It’s vegan friendly, refined sugar free and gluten free. It makes the perfect topping to your oats, we’d definitely recommend pairing it with our Maple & Pecan Porridge Oats.
- 16 medjool dates, pitted
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3/4 –1 cup unsweetened almond milk
- Add all ingredients (starting with 3/4 cup almond milk) into a blender and blend until mixture is smooth and there are no date chunks easily visible.
- Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the caramel to your desired texture. Use immediately or store in the fridge for later.
It’s slightly tangy, not too sweet and just perfect to enhance breakfast oats.
The great thing about this recipe is you can use frozen cherries when fresh cherries are out of season, so you can enjoy this topper all year round.
- 3 cups fresh or frozen cherries, pitted
- 3 Tbsp. coconut sugar
- 3 Tbsp. freshly squeezed lemon juice
- A pinch each of salt, nutmeg, and cinnamon to taste
- In a sauce pan, add the cherries, coconut sugar, lemon, and spices. When the cherries have defrosted (if using frozen) over high heat, bring the liquid to a boil, then reduce the heat to medium-low and bring to a simmer.
- Simmer the cherries until they become thick, with a texture more like syrup; this can take about 20 minutes.
- Remove from the heat and serve over your prepared Oat Pantry overnight oats, we’d highly recommend using our Cherry Bakewell Porridge Oats for this. You can also tub up any excess compote and store in the fridge for a couple of days for future use.