Creamy Caramel Oats
- 8 tbsp Quaker® Quick Cook Oats
- 1 cup nut milk
- soy, almond, coconut, pili, hazelnut or macadamia milk
- 1/8 tsp sea salt
- 2 tbsp toasted coconut flakes
- 2 heaping tbsp Greek yogurt (for non-dairy alternative, use coco yogurt)
- 1 tbsp caramel sauce
- 1/4 cup coconut milk (gata)
- 1 tablespoon coco sugar
- 1 teaspoon Extra Virgin coconut oil
- 1/4 teaspoon vanilla extract
- A dash of salt
1. Prepare the caramel sauce. Place all ingredients into a small saucepan and set over medium heat. Add salt to taste. Bring to a boil, stirring frequently. Reduce heat to low and simmer for 10 minutes. Stir constantly. Simmer until thick enough to coat the back of a spoon. Set aside and cool.
2. In a medium saucepan, bring the nut milk to a boil, then reduce heat.
3. Stir in oats and add salt. Cook for 1-2 minutes.
4. Remove from heat and top with yogurt, coconut flakes, and caramel.
5. Place all ingredients into a small saucepan and set over medium heat. Add salt to taste. Bring caramel to a boil, stirring frequently. Reduce heat to low and simmer for 10 minutes. Stir constantly. Simmer until thick enough to coat the back of a spoon. Set aside and cool.