Cool Dulce de Leche Breakfast Oats

Cool Dulce de Leche Breakfast Oats



  • ¼ C plain whole milk organic yogurt
  • ¼ C almond milk
  • ½ C toasted oats
  • 2 tablespoons toasted almond slices
  • ½ banana, sliced
  • juice of ½ medium orange (scant ¼ C)
  • ¼ teaspoon vanilla extract
  • 2 tablespoons dulce de leche
  • 1 teaspoon brown sugar
  • dash of cinnamon
  • pinch of nutmeg
  • pinch of crunchy salt


  1. Start by toasting the almond slices and the oats. Preheat the oven to 350 degrees Fahrenheit. Spread out oats and almond slices in an even layer over a baking sheet lined with aluminum foil. Put into the oven for between 10 and 15 minutes (or longer, depending on your oven and how toasted you like your food), stirring every 5 minutes. I like to toast up big batches of oats and almond slices separately and store them in plastic containers for use throughout the week.
  2. Here's where things get personal. I've tried these oats a few different ways. How you make this recipe will depend on your schedule and taste/texture preferences, but I like it best when it's freshly prepared. It's undoubtedly faster to mix the ingredients in a bowl the night before, stick them in the fridge, and then eat in the morning; I prefer crunchy almonds, non-gummy oats, and fresh banana. I also think some of the flavors get lost if the mixture is too cold. If you're looking for a compromise, I recommend the following plan of action: the night before, stir together the yogurt, almond milk, orange juice, vanilla extract, dulce de leche, cinnamon, brown sugar, and nutmeg. In the morning, take out of the fridge first thing so that it's not extra cold by the time you eat it. Measure out the oats and stir in. Top with almond slices, banana, and a pinch of crunchy salt. If you have an untameable sweet tooth, add an extra tablespoon of dulce de leche.

Oatmeal is a wholesome, satisfying first meal of the day, but you might not feel so inspired by it when the weather outside is boiling. As the summer heats up in the coming months, you’ll want a breakfast that’s simple to put together and cooling to the mouth. (Sweetness never hurts either.)

For these cold oats, use your favorite dulce de leche. I went to a few different grocery stores around my neighborhood looking for the kind I crave—dulce de leche with a thick, hot fudge-like consistency that comes in a glass jar. I finally found one fitting that description by Gaucho Ranch. Alternatively, if you’re feeling ambitious and you’ve got a little extra time on your hands, you can make your own.

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