RECIPE: Chocolate Toffee Oats

Last week, I accidentally created a new sauce recipe and we’ve been hooked on it ever since. I set out to create a caramel sauce, but after asking Josh to try it, we decided it tasted more like toffee…totally not complaining. It has a bold, rich flavor, but unlike the typical cooking process of caramel or toffee – this requires no boiling, butter or refined sugar. In fact, heating the sauce is optional! The best part is, Willow asks for it all the time – so you know it’s good when it passes her approval!

RECIPE: Chocolate Toffee Oats // Be Sol-Ful

Remember how I said I had more tahini recipes for you? Well, this is one of them! Recently, someone asked me why I love tahini so much. Ahhhh, where to begin?! I personally LOVE the taste, the creaminess and that it’s packed with nutrients. To be sure that I’m not leaving out any of the benefits, here is a list that I grabbed from Mind Body Green:

***To receive the full benefits, make sure you’re using raw tahini!

10 health benefits of tahini:
  1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. It’s a good source of Methionine, which aids in liver detoxification.
  3. It’s one of the best sources of calcium out there.
  4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  5. Helps to promote healthy cell growth.
  6. Prevent anemia.
  7. Helps to maintain healthy skin and muscle tone.
  8. It has 20% complete protein, making it a higher protein source than most nuts.
  9. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
  10. It is high in unsaturated fat (good fat!)

Click HERE to get the full article on http://www.mindbodygreen.com

So, you can see why I sneak it into everything from raw chocolate, smoothies, sauces and more!

Now for the recipe! I know that I just shared an oats recipe last week, but oddly enough, it was one of my most popular posts. People LOVE oats! The one I’m about to share with you is very much like a dessert…because who can say no to dessert for breakfast?! This comes in two parts – making the sauce and making the oats, but I promise it’s super simple!

TOFFEE SAUCE: {vegan, gluten-free, soy-free, dairy-free, oil-free, refined sugar-free, raw}

What you need:

  • 3 Tablespoons raw coconut sugar
  • 2 Tablespoons raw tahini
  • 1/2 Tablespoon raw coconut nectar
  • 1/4 teaspoon vanilla extract
  • pinch of Himalayan salt
  • 2 Tablespoons filtered water

How to:

  1. In a small bowl, whisk together all of the ingredients until smooth. If your mixture is too thick, slowly add more water.
  2. You can use as is or in a double boiler, gently warm the sauce. Be careful not to get it too hot – you don’t want to burn it. The sauce may thicken some as it heats.
  3. Refrigerate any leftovers in an airtight container.

RECIPE: Chocolate Toffee Oats // Be Sol-Ful

RECIPE: Chocolate Toffee Oats // Be Sol-Ful

CHOCOLATE TOFFEE OATS:

Serves 2-2.5

What you need:

  • 1 cup of gluten-free rolled oats
  • 2 cups unsweetened almond milk (or your choice of milk)
  • Toffee Sauce
  • Enjoy Life mini chocolate chips (or your choice of chocolate)

How to:

  1. In a small pot, combine your oats and milk. Stirring often, cook over medium heat. Once boiling, lower the temperature. Cook until desired consistency is reached or until the liquid is mostly absorbed.
  2. OPTIONAL STEP: While the oats are cooking, gently warm the toffee sauce using a double boiler. I recommend this step to maintain the warmth of the oats.
  3. Once the oats are done, divide them into two bowls (or three).
  4. Top with some mini chocolate chips and a generous drizzle of toffee sauce.
  5. ENJOY!

RECIPE: Chocolate Toffee Oats // Be Sol-Ful

RECIPE: Chocolate Toffee Oats // Be Sol-Ful

Stay tuned next week for another recipe using the Toffee Sauce!

Thanks for stopping by!

24 thoughts on “RECIPE: Chocolate Toffee Oats

    • Thank you, Diana! It’s incredibly simple and very addictive! I think you’d really like it ❤ This might officially push you over to the tahini side!

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  1. Done, mandy! 🙂 Made it this morning. I was so eager to see your recipe — the preview photos looked amazing. Tried it as soon as I could. It’s super hot over here today though — too hot for oats or porridge, so I used it on my nana ice cream at breakfast and LOVED it.

    My tahini was a little thick so I put all the ingredients in my magic bullet and gave it a whirl for a few seconds and it worked like a charm. And you’re right, it is hard not to eat it all with a spoon! 😀 Thank you for the sweet recipe. It’s a keeper! ♥

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    • Audrey!!!! I can’t thank you enough for trying it! I’ve been on a mission to convert the people who are on the fence about tahini and who can say no to sweets? I love that you used in on your nana ice cream…it looked amazing!!! I’m glad it worked out in the bullet – that thing is so handy when it comes to small portions. Thank you, again! I’ll be sharing your post very soon! ❤

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  2. Mandy this looks so good, I nearly died!! You know how much I love tahini and coconut sugar as well!! I make my toffee fudge with coconut sugar and sweet potato and I have a toffee ice cream coming! This has me drooling, can’t wait to try it!! I make a tahini caramel all the time with syrup, but it definitely is coconut sugar that gives that toffee flavor….so incredible! Can’t wait to try this sauce!! Amazing recipe girl!! You are speaking my language!

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    • Awww! Thank you so much!!! I absolutely love coconut sugar – the smell, the taste and how well it pairs with just about everything. I can’t believe it took me this long to pair it with tahini. I’m pretty sure had I used dates instead, I would have gotten the caramel flavor I was originally looking for, but not everyone likes dates. OMG. Toffee ice cream?!?! Goodness, you are on fire! I have yet to try an ice cream recipe of yours…I’m so embarrassed to say that! Maybe that needs to change this week. Thank you very much for the kind words – I hope you’re having a wonderful weekend! ❤

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    • Hi, Anjali!! While experimenting with this recipe, I left out the coconut nectar and it just wasn’t quite the same…you might be able to try adding a little maple syrup, but I can’t vouch for the outcome! I’ll have to try it. ❤

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  3. Mandy!! I just made your toffee sauce and it is sooooo delicious! I love the strong tahini flavor and it’s rich deep flavor! I’m dying to try your hazelnut latte with it but I don’t have enough hazelnuts, so I’m thinking I will try it on, oh, everything else, haha! I’m betting it would be to die for in an icy type of smoothie and drizzle on brownies as well. Girl I love it!!! Next time I go to store I’m getting hazelnuts! Or I might just do almond milk instead. I absolutely loved your last Iced Tahini Mocha, so I know this one would be stellar too 😊😊

    Liked by 1 person

    • Brandi!!!! Aaaaahhhh! I’m kinda freaking out! Thank you SOOOOOO much for not only making the sauce, but for leaving such a sweet comment. You’re the best! Oh, man. Drizzled on top of brownies?!? I love the way you think! I am so happy to hear that you like it!!! We’ve got lots of cooler days coming up, so I’m anxious to try your toffee creation AND pretty much everything else i’ve been dying to make of yours that requires an oven! Ha! Thank you, again! ❤ ❤

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  4. What a wonderful toffee sauce recipe! When I saw it I knew I had to get my booty in the kitchen to whisk it up ASAP. I love how much flavor the coconut nectar and coconut sugar add to it. Totally toffee-like! I bet when someone who doesn’t like tahini would love this.
    Can’t wait to drizzle it on…everything!

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    • Robin!!!! You are SO sweet! You totally made my day yesterday. Your bowl of oats looked heavenly…if it’s ok, I’ll probably share it on my page in the near future! I’m really hoping to get more people on the tahini train! We drizzle it on everything….and Willow eats it with a spoon! Thank you, again!! xo ❤

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  9. And I’m back for a 3rd comment on this post, lol! I made your Chocolate Toffee Oats for lunch today and HOLY CRAP, I think it’s the best oatmeal I’ve ever had. I am embarassed to say how much of the toffee sauce I put on it, hahaha! I used half lite coconut milk and half water and it was sooo creamy and amazing. I literally was in heaven. Olivia hasn’t eaten oatmeal in months because she stopped liking it and oh no, with this, she ate half the bowl asking for more! I shared a pic on IG and everybody is going nuts over your recipe!! Love your recipes girl, they are amazing. I need to get some of that King Arthur Flour and make your donuts next…I am going to try pureed avocado in place of the oil and see if it works! xoxo

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    • I’ll bet you didn’t put as much toffee sauce on them as I did when I made them! Ha!!! I’m hoping this darn oat sensitivity doesn’t last long because I sure do miss oatmeal!! And when I do get to eat it again, I’m definitely using some lite coconut milk to make them! You are WAY TOO sweet and I can’t tell you how much your words meant to me. Thank you for sharing that photo, it looked AMAZING!!!!
      All this talk about coconut milk is making me wonder if using that instead of almond milk in my donuts would help to cut the oil back? I think you’ll really enjoy the Coconut Pecan Donuts because you love pecans like I do! Thank you, again!!! ❤

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