Raspberry Brownie Caramel Blended Oats (Vegan High-Protein)

These Raspberry Brownie Caramel Blended Oats are thick, creamy and deliciously made with wholesome ingredients. They are naturally dairy-free, vegan and gluten-free while tasting like dessert for breakfast.

I love blended oats as they are even creamier than overnight oats and are ready in 10 minutes, without any soaking time needed. They are rich, creamy, packed with flavour and protein and they’re indulgent enough to taste and feel like dessert. These particular oats are inspired by my love for all things chocolate brownie while adding some fresh raspberry chia jam and the best caramel nut butter sauce on top. While these can be made on the spot, you can also prepare these the night before and have breakfast for the next few days.

A jar of Raspberry Brownie Caramel Blended Oats
Raspberry Brownie Caramel Blended Oats

What are blended oats?

I love this way of eating oats, and refers to blending up the oat mix until smooth. Importantly, the oats are soaked in hot water first, to aid digestion and help to break down the oats, too.

Why will I love these oats?

These oats are so good:

  • Rich chocolatey and fruity
  • Packed with good-for-you ingredients
  • High in fibre and protein
  • Taste like dessert
  • Made with real fruit and homemade chia seed jam
  • Easy to quick to make in 5-10 minutes
  • Great for on-the-go busy mornings
  • Can be made the day before
  • Lasts 2-3 days in the fridge so they are great for meal prep
  • Layered with gut healthy coconut yoghurt
  • Delicious for breakfast or dessert or as a snack
  • Topped with nut butter caramel sauce
  • You can play around with the flavours and toppings

If you already love the sound of these oats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are listed with weights in the recipe card and you can see my favourites in the “shop the recipe” section below.

For the raspberry chia jam:

  • Fresh raspberries: or you can use frozen ones and allow them to defrost first and remove any excess water. You can also try this with other berries like strawberries or blueberries.
  • Chia seeds: these are the key to a good chai seed jam as they absorb all the liquid and turn the berries really sticky and jam-like.
  • Maple syrup: just a little for stickiness and sweetness. You can also use a fruit syrup or agave syrup.

As for the oats:

  • Oats: any oats are great and make sure they are gluten-free, where needed.
  • Medjool dates: these are great for adding a caramel-like quality to the mixture. I prefer medjool dates but you can use other dried dates, or skip them and use 1-2 tbsp maple syrup instead.
  • Hot water: this is important for soaking the oats and making these oats easy to digest and creamy.
  • Banana: this adds sweetness, fibre and texture and make sure the banana is really ripe for the best flavour and texture. You can also use 100g applesauce.
  • Thick coconut yoghurt: this creates a thick and luscious texture and adds gut health benefits, too. I use the Cocos Organic vanilla or original yoghurt.
  • Plant based milk: you can use any dairy-free milk like oat, almond, soya or coconut (from the carton).
  • Chocolate protein powder: this adds a protein boost, as well as creating a lovely rich and fudgy texture. The protein also adds natural sweetness, and I like the Form chocolate peanut or chocolate salted caramel proteins.
  • Cacao powder: to make these oats really chocolatey and taste like brownie batter. You can also use cocoa powder.
  • Chia seeds: you can use white or black chia seeds and this helps to thicken the oats and add omega-goodness.
  • Ground flaxseed: for added omega-goodness and to thicken the mix.

For the caramel sauce:

  • Smooth peanut butter: or you can use almond or cashew butter or try tahini or sunflower seed butter to keep the caramel nut-free.
  • Melted coconut oil: this creates the luxurious caramel texture.
  • Maple syrup: as above.

To serve, I like to layer these jars with coconut yoghurt and top with fresh raspberries and some chopped chocolate.

Are these gluten-free and nut-free?

These are fully gluten-free as long as your oats are certified gluten-free. Make these nut-free, by checking all of your ingredients (like milk, yoghurt and chocolate protein powder) and swap the peanut butter for tahini or sunflower seed butter.

How do I make them?

These oats are easy to make and I use the Salter 3-in-1 blender set to make them even easier.

  • Blitz the raspberries, chia seeds and syrup: for the jam and leave to one side.
  • Soak the oats, dates and hot water together: for 5 minutes.
  • Add all of the other ingredients: and blend with a stick blender or regular blender until smooth.
  • Layer up the jars with yoghurt, jam and oat mix: and top with more yoghurt and berries.
  • Eat straight away: or store in the fridge.

How long will they last?

You can keep these covered well in the fridge for 2-3 days. The jam will keep separately in the fridge in a sealed container for 5-7 days.

A half eaten jar of Raspberry Brownie Caramel Blended Oats
Raspberry Brownie Caramel Blended Oats

What other recipes can I make?

If you are looking for more breakfast recipes to try:

Raspberry Brownie Caramel Blended Oats with peanut butter

Raspberry Brownie Caramel Blended Oats (Vegan High-Protein)

Yield: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

These Raspberry Brownie Caramel Blended Oats are thick, creamy and deliciously made with wholesome ingredients. They are naturally dairy-free, vegan and gluten-free while tasting like dessert for breakfast.


For the Raspberry Chia Jam:

  • 100g fresh raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup

For the Blended Oats:

  • 100g oats
  • 2 medjool dates, pitted
  • 200ml hot water
  • 1 ripe banana
  • 60g thick coconut yoghurt
  • 80ml plant-based milk
  • 25g vegan chocolate protein powder
  • 2 tbsp cacao powder
  • 1 tbsp chia seeds
  • 1 tbsp ground flaxseed

For the Caramel Sauce:

  • 2 tbsp smooth peanut butter
  • ½ tbsp melted coconut oil
  • ½ tbsp maple syrup
  • Pinch of salt
  • Pinch of cinnamon

To serve:

  • Extra yoghurt, raspberries and chopped chocolate


  1. Start by making the jam: add the raspberries, chia seeds and maple syrup to the mini chopper bowl and then blend until smooth. It will thicken in the next few minutes, as the chia seeds swell. Store in a glass jar.
  2. For the blended oats: add the oats and dates to the storage beaker and pour over the hot water. Leave for 5 minutes to soften. Now add in all of the other oat ingredients and use the stainless steel blades to blend the mixture until really smooth, you can use the regular or turbo speed settings.
  3. For the caramel sauce: stir together the ingredients until smooth.
  4. To serve: layer up the jars with some coconut yoghurt, the raspberry jam and the chocolatey brownie oats. Top with some extra yoghurt, fresh raspberries and drizzle over the caramel sauce. I like to add some chopped chocolate.
  5. Enjoy straight away or cover tightly and keep in the fridge for 2-3 days.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Raspberry Brownie Caramel Blended Oats so please leave your comments below. If you do make this banana bread, I would love to see so please tag me in your loaves, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With brownie caramel oat love x

p.s. this recipe was first made with Salter but all opinions are my own and this blog post is not sponsored.

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