Get ready to indulge in one of the most delicious breakfasts ever with our Date and Apricot Overnight Oats recipe! We’ve mastered the art of the no-cook method for preparing overnight oats, infusing them with our favorite flavors of dates and apricots. Whether you’re observing Ramadan and need a nourishing Suhur option or simply craving a delightful breakfast, this recipe is a game-changer.

Just like our beloved Strawberry Cheesecake Overnight Oats, this recipe is incredibly easy to make and perfect for the whole family. Trust us, you’re going to adore making—and devouring—them!

a jar of date & apricot overnight oats

What are overnight oats?

Overnight oats are a cook-free method of making oatmeal that turns raw oats into a delicious, soft porridge-like consistency! Essentially, you soak the oats in milk (cow’s milk or plant-based milk) for an extended period of time — two hours should be sufficient, but overnight is best. And just like that, you’ll have a ready-made breakfast!

Overnight oats are delicious and have a slightly creamier texture than cooked oatmeal, while retaining all the health benefits! Oats have loads of fiber and protein, making them a healthy breakfast choice. Incorporating fruits like dates and apricots also adds fiber, keeping you fuller for longer!

Why we love Date and Apricot Overnight Oats

Our favorite part about making overnight oats is the ease! You get the most scrumptious, creamy texture, with just a few minutes of prep time. Since you’re not cooking, all you have to do is prepare the oats in the evening and leave them in the fridge overnight. Say goodbye to rushed mornings where making breakfast feels like the biggest chore! 

Plus, we love the way the dates and the apricots taste together! Dates are chewy and have a slightly caramel-like flavor, which is so good. On top of that, they’re very healthy! So when you add them to the oats, this is really an amazing superfood.

overnight oat mixture with dates and apricots

How Overnight Oats can be enjoyed for Suhur

Another reason we love these tasty overnight oats is because they can be enjoyed for Suhur during Ramadan. Ramadan is a holy month during which Muslims fast and pray. Suhur is the last meal eaten prior to sunrise ahead of fasting for the day.

This recipe packs such a powerful nutritious and energetic punch that it’s perfect for that meal before a day of fasting, introspection, and prayer. Our date and apricot oats make for a filling meal to keep your energy up and your appetite satiated throughout the day. 

How to make date and apricot overnight oats

  1. Add oats, dates, apricots, chia seeds, coconut flakes, salt, and choice of milk to a large mixing bowl.
  2. Stir until ingredients are thoroughly mixed together.
  3. Portion out into five, 4 oz mason jars. Refrigerate for at least two hours, preferably overnight.
  4. Serve with toasted walnuts and an extra sprinkle of coconut flakes.

If you like these date and apricot overnight oats, you should check out our super decadent strawberry cheesecake overnight oats, too.

two jars of dates & apricots overnight oats topped with shredded coconut flakes

Date & Apricot Overnight Oats

5 from 1 vote
Author: Food Dolls
Servings: 5 servings
Prep: 15 minutes
Total: 15 minutes
This overnight oats recipe is soaked in non-dairy milk, dates, apricots, coconut flakes and chia seeds. The ultimate superfood breakfast!

Ingredients  

  • 2 cups old fashioned rolled oats
  • 8 pitted and chopped Medjool dates
  • 1 teaspoon cinnamon
  • 1/4 cup chopped dried apricot
  • 2 Tablespoons chia seeds
  • 1/4 coconut flakes
  • Pinch of salt
  • 3 cups unsweetened almond milk or choice of milk

Instructions 

  • Add oats, dates, cinnamon, apricots, chia seeds, coconut flakes, salt, and milk to a large mixing bowl.
    2 cups old fashioned rolled oats, 8 pitted and chopped Medjool dates, 1 teaspoon cinnamon, 1/4 cup chopped dried apricot, 2 Tablespoons chia seeds, 1/4 coconut flakes, Pinch of salt, 3 cups unsweetened almond milk or choice of milk
  • Stir until ingredients are thoroughly mixed together.
  • Portion out into five, 4 oz mason jars. Refrigerate for at least two hours, preferably overnight.
  • Serve with toasted walnuts and an extra sprinkle of coconut flakes.

Video

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 198mg | Potassium: 225mg | Fiber: 6g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 0.2mg | Calcium: 235mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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10 Comments

  1. I do not like chia seeds. Is there a replacement or can I just leave them out and get the same result?
    Is there a cooked version of this available?

    1. Flax seeds work best, but any fat source can be used (pumpkin seeds, nut butter, etc.) We don’t have a baked version at this time, but you can always pop them in the microwave if you prefer warm oats!

      Xo,
      Alia & Radwa

  2. 5 stars
    Hi I have a small question… In France the measurements are in grams and I wander how much is one cup of oats and milk? The equivalents are different on différent sites and I am a bit in a trouble regarding the good quantities. Thanks